Abstract:In recent years，amid the concern of food safety and health and the advancement of food industry，the defects of natural proteins have been gradually exposed，and it has become a trend to modify proteins to endow them with better functional properties and higher nutritional value.This study mainly introduced the modification methods of protein for ideal gel properties，such as physical，chemical，enzymatic and composite modification，elucidated the variation of the chemical bonds，such as hydrogen bond and disulfide bond，and hydrophobic effect during the modification，and summed up the application of the modification in food manufacturing.Thereby，this study is expected to serve as a reference for using proteins with special functions as raw materials or additives of food.