| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for modifying protein by which the properties or functions (for example, emulsifiability, acid resistance, solubility) of the protein can efficiently, massively and easily be modified at a low cost by a safe method capable of being also used for foods. SOLUTION: This method for modifying the protein, characterized by heating a mixture of the protein with a saccharide molecularly brought into contact with the protein at 40 to 100 deg.C and then or simultaneously evaporating water at 40 to 100 deg.C to concentrate or dry the mixture.
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