Research Progresses in Enzymatic Modification of Food Proteins

The enzymatic modification is an important method for improving functional properties of food proteins. In this paper,four modification methods including covalent cross-linking,proteolysis,deamidation and phosphorylation are intro-duced to explore the mechanisms and applications of enzymatic modification in food proteins. Covalent cross-linking exhibits a promising application and proteolysis is a matured method to modify food proteins; deamidation has received extensive attention,while phosphorylation is rarely used in enzymatic modification of food proteins.