Abstract:The market for plant proteins is promising, but the functional properties (solubility, emulsification, foaming) of natural plant proteins are poor, thereby limiting their applications in the food industry. Deamidation modification is an effective method to improve the functional properties of plant proteins, but there is a lack of timely and comprehensive assessment of the current research progress on the application of deamidation to plant proteins. Therefore, this paper reviews the deamidation modification methods and the application of deamidation in improving the functional properties of plant proteins, introduces the main existing methods of deamidation, chemical method, physical method, bioenzymatic method, and physical method synergizing with enzymatic method e; The effects of deamidation modification of different plant proteins on their structural and functional properties are described. Plant protein deamidation technology has broad prospects in the future, which can not onlyimprove the functional properties of plant proteins, but also promote the market acceptance of plant-based foods while accelerating the sustainable development of the food industry. Future studies will help uncover the complete function and regulatory networks of plant protein deamidation, and provide new strategies for plant biotechnology and agricultural production.
