Research progress in enzymatic modification of soybean protein isolate

As an important plant protein resource,soybean protein isolate has been widely used in the food industry.Characteristics of the enzyme-modified proteins and mechanism was analyzed and functional properties of it such as solubility,emulsification,water retention,gelling was summarized in this paper.The problems existed in current study of enzyme modified soy protein were analyzed and the direction of enzyme modified soy protein was predicted.It provided a reference in this field of enzyme modified soy protein isolate.