The chemical modification methods of food proteins are summarized, including acylation, deamidation, phosphorylation, glycosylation, covalentcross-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及方法。
2
Immobilization technology included absorption, entrapment, covalent binding and cross-linking methods.
固定化方法主要有吸附法、包埋法、共价键合法和交联法。
3
Generally urease is immobilized onto the surface of signal transducer by covalent attachment, cross-linking, entrapment and so on.