TECHNOLOGY FOCUS - ORGANIC CHEMISTRY - Preferred Process: A 2-pot system is used as the treatment method during the coupling and/or crosslinking, in which pot 1 comprises preparing oxirane-containing fatty acid such as fats and/or oil, and pot 2 comprises coupling and crosslinking the substances that are to be modified with compounds to be coupled and/or crosslinked using the oxirane generated in the pot 1, or a 3-pot system is used as the treatment method, in which pot 1 comprises preparing oxirane-containing fatty acid such as fats and/or oil, pot 2 comprises coupling and crosslinking the substances with the oxirane-containing fatty acids such as fats and/or oils from pot 1 (i.e. activating the textile substances) and pot 3 comprises coupling and crosslinking the substances that are to be modified with compounds to be coupled and/or crosslinked, or a multipot system is used as the treatment method. The method is carried out 2-, 3- and multi-pot systems at a pH of 2-10 (preferably 3-8) and at 10-100 degrees C (preferably 20-70 degrees C) for 10 minutes to 36 hours (preferably 0.5-8 hours) and at substance density of 0.5-40% (preferably 1-12.5%) in almost water-free medium under air, oxygen or other gases (such as carbon dioxide or nitrogen) under low pressure or preferably under normal pressure. Preferred Components: The enzyme comprises the class of hydrolase (class 3) including subclasses 3.1, 3.1.1, 3.1.2, 3.1.3, 3.1.4 or 3.1.7 such as carboxyl ester-hydrolase (3.1.1), thiolester hydrolase (3.1.2), phosphorus-monoester hydrolase (phosphatase, 3.1.3), phosphoric acid diester hydrolase (3.1.4), diphosphoric acid-monoester hydrolase (3.1.7), lipase (triacylglycerin lipase, triglycerin acylhydrolase), preferably immobilized lipase of Candida antarctica or Candida paralopsilosis. The enzyme comprises the class of oxidoreductase (class I) including the subclasses of 1.1, preferably 1.10.3.2 (laccase) and 1.11.1.7 (peroxidase). The enzyme requires peroxide or other percompounds or oxygen-containing compounds for generation of oxirane, where the substances including air, oxygen, peroxide-compounds such as hydrogen peroxide, organic peroxide, peracid such as peracetic acid, performic acid, persulfuric acid, pernitric acid, metachloro peroxide benzoic acid, perchloric acid, percompounds such as perborate, percarbonate, persulfate, oxygen species and its radical such as hydroxyl radical, hydroperoxyl radical, hydroxyl ion (OH+)-radical, superoxide, dioxygenyl cation, singlet oxygen, ozonide, dioxirane, dioxitane or Fremy's radical are used. The enzyme requires peroxide, other percompounds or oxygen-containing compounds (preferably peroxide compounds such as hydrogen peroxide, organic peroxide or forming hydrogen peroxide in situ using corresponding enzyme) for generation of oxirane. The coupling- and/or crosslinking compounds (enhancer substances) include fatty acids, fats or oils, preferably mono- or essentially poly-unsaturated fatty acids, fats or oils, preferably monofatty acid ester, difatty acid ester or trifatty acid ester of vegetable oil/animal oil or their mixtures. The oil/fat includes anise oil, balm oil, bay oil, castor oil, cedar wood oil, clove oil, primrose oil, corn oil, cottonseed oil, coconut oil, jojoba oil, lard oil, linseed oil, macadamia nut oil, mineral oil, olive oil, orange oil, safflower oil, sunflower oil, soybean oil, wheat germ oil, peanut oil, sesame oil, immersion oil, cod liver oil, other fish oils, butter fat, cocoa butter, palm oil, neutral oil, avocado oil, evening primrose oil, hazelnut oil, borage oil, almond oil and/or rapeseed oil. The unsaturated and/or saturated fatty acid alcohol includes trans-2-dodecene-1-ol, 1,5-pentane diol, 1,6-hexanediol, 1,7-heptanediol, 1,8-octanediol, 1,9-nonanediol, 1,10-decanediol, 1,12-dodecanediol, cherished octene, tetradecene, octene-3-ol, 5-hexene-1-ol, 9-decene-1-ol, 1-butene-3-ol, ethylene glycol, terpene having double bonds such as hemi-, mono-, sesqui-, di-, sester-, triterpene-, tetraterpene and polyterpene, carotene and carotenoid such as beta -carotene, capsanthin, violaxanthin, zeaxanthin, lycopene, where the sesquiterpene includes farnesol and nerolidol and further compounds of terpene including crocin, crocetin, geranylgeraniol, squalene, phytene, citronellol, citronella, geraniol, ocimene, myrcene, linalool, myrcenol, prenol, nerol, dolichol, geranial, neral or citronellal. The coupling and/or crosslinking compounds (enhancer substances) include isocyanate such as alkyl and/or aryl monoisocyanate, thiocyanate including isothiocyanate, alkylmonoisothiocyanate, aryl monoisothiocyanate, preferably bis compounds such as alkyl diisothiocyanate and aryl diisothiocyanate, alkyl diisocyanate, aryl diisocyanate, reactive anchor compounds such as beta -sulfooxyethylsulfone compounds, sulfonyl-, sulfamoyl- or carbamoylalkyl sulfonic acid group carrying compounds and other enhancer substances such as aldehyde, anhydride, hydrazide, acryl derivatives, vinyl derivatives, N-hydroxy succimidyl compounds and their dimers or trimers. The compounds that are to be modified and compounds that are to be coupled and/or crosslinked are polymer compounds, preferably biopolymers, obtained from plant, animal or microbial materials. The polymer-compound are polysaccharide including starch or starch derivatives, amylopectin, glycogen, lichenin, pustulan, laminarin, lutean, yeast glucan, nigeran, pullulan, scleroglucan, curdlan, gellan, emulsan, acetane, welan, cellulose or its derivatives, dextran or its derivatives, mannan (preferably yeast mannan), xylan, galactan, arban, xanthan, tapioca, inulin and other fructosan of inulin type, levan, arabinogalactan, glucomannan, galactomannan, galactoglucomannan, phosphomannan, fucan, agar, agarose, cyclodextrin, carrageenan, pectin (optionally esterified), algin, chitin, chitosan, heparin, teichoic acid, hyaluronic acid, chondroitin sulfuric acid, locust bean gum, plant gums such as gum arabic, tragacanth gum, karaya gum, gum ghatti, gum damar, rosin gum, elemi gum, guaiac gum, guar gum, mastic gum, styrax gum, pontianak gum and/or mixtures of the above polysaccharides or proteins of animal and plant of microbial origin including albumin, plasmin, globulin, fibrinogen, thrombin, casein, lactalbumin, lactglobulin, collagen, keratin, fibroin, actin, myosin, elastin, gelatin, silk, wool, hordein, glutenin, soy protein, phaseolin, legumin and/or poly( alpha -amino acids).