The chemical modification methods of food proteins are summarized,including acylation,deamidation,phosphorylation,glycosylation,covalent cross-linking effect etc.

综述了酰化作、去酰胺作、磷酸化作、糖基化作、共价交联作等食品蛋白质的化改性技术及方法。

The immobilization methods including absorption,covalent bonding, and combination of above two methods) and classification of inulinase were introduced.

介绍了酶固定化（包括吸附法、共价法以及吸附法与共价法结合使方法）及菊粉酶的种类。

The most commonly used method for the covalent binding of biomolecules onto 1-D nanostructures is through the diimide-activated amidation of carboxylic acid terminated nanostructures.

最常的方法是通过端羧酸基纳米结构的二酰亚胺活化氨基化合物来进行生物与1-D纳米结构的共价结合。