2.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使用方法)及菊粉酶种类。
3.The chemical modification methods of food proteins are summarized,including acylation,deamidation,phosphorylation,glycosylation,covalent cross-linking effect etc.
综述了酰化作用、去酰胺作用、磷酸化作用、糖基化作用、共价交联作用等食品蛋白质化学改技术及方法。
4.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.