The immobilization methods including absorption,covalent bonding, and combination of above two methods) and classification of inulinase were introduced.
The chemical modification methods of food proteins are summarized,including acylation,deamidation,phosphorylation,glycosylation,covalent cross-linking effect etc.
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.