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的化学改技术及方法。

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酸基纳米结构的二酰亚胺活化氨基化合物来进行生物分子与1-D纳米结构的共价结合。

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

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的化学改性技术及方法。

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

介绍酶固定化（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酸基纳米结构的二酰亚胺活化氨基化合物来进行生物分子与1-D纳米结构的共价结合。

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

综述了酰化用、去酰胺用、磷酸化用、糖基化用、共价用等食品蛋白质的化学改性技术及方法。

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

介绍了酶固定化（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酸基纳米结构的二酰亚胺活化氨基化合物来进行生物分子与1-D纳米结构的共价结合。

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的化学改性方法。

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、共价法以吸附法与共价法结合使用方法）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酸基纳米结构的二酰亚胺活化氨基化合物来进行生物分子与1-D纳米结构的共价结合。

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、价交联作用等食品蛋白质的化学改性技术及方法。

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

介绍了酶固定化（包括吸附法、价法以及吸附法与价法合使用方法）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酸基纳米构的二酰亚胺活化氨基化合物来进行生物分子与1-D纳米构的价合。

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

综述了酰化、去酰胺、磷酸化、基化、共价交等食品蛋白质的化学改性技术及方法。

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分子与1-D纳米结构的共价结合。

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的化学改性技术法。

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、共价法以吸附法与共价法结合使用法）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分子与1-D纳米结构的共价结合。

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

综述了酰化、去酰胺、酸化、糖基化、共价交联等食品蛋白质化学改性技术及方法。

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.

最常方法是通过端羧酸基纳米结构二酰亚胺活化氨基化合物来进行生物与1-D纳米结构共价结合。

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

综述了酰作用、去酰胺作用、磷酸作用、糖基作用、共价交联作用等食品蛋白质的学改技术及方法。

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酸基纳米结构的二酰亚胺活氨基合物来进行生物分子与1-D纳米结构的共价结合。