Functional Properties of Artificial Egg Powder

When soy protein isolate（SPI） was modified by neutral proteinase and microtransgluminase（MTG），functional properties of comprehensive modified SPI were improved.Solubility，water absorption，water holding capacity，oil absorption，foaming properties and foam stability property of modified-SPI were higher than original SPI by 27.5%，50%，180%，38%，40% and 22%.But gel property of SPI decreased 19%.Then its application in the baked products of powdered egg substitute was discussed.