Chemical modification including oxygenation, esterify, graft copolymerization and so on.

化学改性主要有氧化、交联、酯化和接枝共聚。

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及方法。

The paper deals with the fact that chemical modification and crosslinkage can increase the reactivity of cellulose fibers to dyes and the raise of fixation can thus be achieved.

对纤维素纤维通过化学改性和交联作用,增加纤维与染料的反应能力,以达到色泽增深和提高染色牢度的目的进行了讨论。