1·Please group amino acids according to the nature of their side chains: hydrophobic, hydrophilic, polar and nonpolar.
请依据氨基酸支链的性质来分类：疏水性、亲水性、极性与非极性。
2·Being hydrophilic in nature, hydrolysed starch products have little affinity for hydrophobic flavour oils.
由于水解淀粉产品具有亲水性，因此对于疏水香脂没有亲和力。