The chemical modification methods of food proteins are summarized,including acylation,deamidation,phosphorylation,glycosylation,covalent cross-linking effect etc.
Method The target compound was synthesized from clarithromycin via hydrolyzation,acetylation,cyclic carbonatation,oxidation,decarbonatation,acylation,cyclic carbamatation and cyclization.
Using the method of latex polymerization,poly vinyl acetate was synhesized with PVA as protective colloid,which was crosslinked with formylamine-group containing component.
The hydroxyl value of epoxy-containing polyester was determined by analyzing acetification principle and using acetyl chloride as acetifier and methylene chloride as solvent.
In this paper, the synthesis of 2 - chloranthraquinone and 2 - aminoanthraquinone was studied.It was prepared from phthalic anhydride by acetyiation, hydrolysis and cyclization.
The effects of the catalyst dosage and the preparation conditions of HZ-1 zeolite,for example, number of exchange times on the benzoylation of toluene were studied.
Acylation activity of hydroxyl groups in methyl cholicate has been determined by the use of methacryloyl chloride, methacryloyl anhydride and methacrylic acid as the acylating agents.
The acetylation and deacetylation of histone is charged by a pair of protea se with antistatic function on each other,which are histone transacetylase and histone deacetylase.
P-Brom-ethylphene was prepared by brom-phene by means of Friedel-Crafts and Huang Ming-long reactions. The synthesis can be industrialized because of good quality, high yield and low cost.