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

综述了酰用、去酰胺用、磷用、糖基用、共价交联用等食品蛋白质的学改性技术及方法。

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（包括吸附法、共价法以及吸附法与共价法结合使用方法）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.

最常用的方法是通过端羧基纳米结构的二酰亚胺活氨基合物来进行生物分与1-D纳米结构的共价结合。