ABSTRACT
The enzymic modification of food proteins to improve functional proper ties has been the subject of numerous reviews (Frost, 1992; Hamada, 1992b; Shih and Campbell, 1993; Pik, 1994; Vojdani and Whitaker, 1994; Whitaker, 1994; Chobert et al., 1996; Howell, 1996; Panyam and Kilara, 1996; Kamata, 1997; Schwenke, 1997).
