| 摘要 |
PROBLEM TO BE SOLVED: To provide a milk protein excellent in physicochemical properties such as solubility, viscosity, gelling property, emulsifying property or foamy property, sensory properties such as taste, palatability and flavor or low allergenic property required when utilizing as foods. SOLUTION: The method for modifying functionality of milk protein comprises reacting the milk protein with a protein deamidation enzyme having action deamidizing the milk protein without accompanying cleavage of peptide bond and crosslink of the protein by directly acting on amide group in the protein having≥5,000 molecular weight to carry out deamidation and modifying the functionality. COPYRIGHT: (C)2003,JPO
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