Method for improving liquid retainability of vegetable protein-containing dry composition, method for improving foamability during water suspension, and method for improving emulsifiability during water suspension

A method for improving foamability during suspension of a plant protein-containing dry composition in water, the method comprising:

• an enzymatic treatment step of making a protein deamidase act on a plant protein-containing composition to obtain a processed plant protein-containing composition;
• and
• a drying step of drying the processed plant protein-containing composition to obtain a processed plant protein-containing dry composition,
• wherein foamability is improved when the processed plant protein-containing dry composition is suspended in water.

A method for improving emulsifiability during suspension of a plant protein-containing dry composition in water, the method comprising:

• an enzymatic treatment step of making a protein deamidase act on a plant protein-containing composition to obtain a processed plant protein-containing composition;
• and
• a drying step of drying the processed plant protein-containing composition to obtain a processed plant protein-containing dry composition,
• wherein emulsifiability is improved when the processed plant protein-containing dry composition is suspended in water.