PURPOSE: An improving method for water-holding capacity and gel forming capacity is provided by mixing a gum component and progressing to deamidation of the rice bran protein or pee protein. CONSTITUTION: An improving method for water-holding capacity and gel forming capacity of rice bran protein or pee protein comprises a step of deamidation the rice bran protein or pee protein; and a step of adding and mixing gum component to a deamidated rice bran protein or pee protein. A deamidation step performs more than one kind of method selected from a group of a physical treatment method using heating; a chemical treatment method using acid or alkali decomposition reaction; and an enzyme processing method using protease, transgultaminase, and peptidoglutaminase. A gum component is selected from more than one from the group of xanthan gum, carrageenan, guar gum, tara gum, arabic gum, glucomannan, gellan gum and locust gum. A step of mixing and adding gum component is a step adding and mixing gum component 0.1 to 20
