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Safe and suitable food preservatives can ensure food safety and reduce resource wastage. This paper focuses on the modification of chitosan (CS) using 2,2,6,6‐tetramethylpiperidine‐1‐oxyl radical (TEMPO)/laccase oxidation system and chitosanase. The experimental results showed that the aldehyde group content of the modified CS was increased by 83.3% and the water solubility increased by 4.5 times...