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 parts by weight about deamidated rice bran protein or pee protein 100 parts by weight. Rice bran protein or pee protein composition contains gum component 0.1 to 20 parts by weight about deamidated rice bran protein or pee protein 100 parts by weight.본원 발명은 쌀 단백질 또는 미강 단백질을 탈아미드화하고, 이에 검 성분을 혼합하여 보수력 및 겔 형성 능력을 향상시키는 방법에 관한 것이다.또한 본원 발명은, 상기 보수력 및 겔 형성 능력이 향상된 쌀 단백질 또는 미강 단백질을 함유하는 단백질 조성물에 관한 것이다.
