Abstract: Acylation is a common method for chemical modification of proteins, which can effectively improve the functional properties of proteins and has been widely used in food processing in recent years. The effect of acylation on protein modification is related to the degree of modification, and low degree of acylation modification can significantly improve the solubility, thermal stability, foaming and emulsifying properties, gelation properties, film-forming properties and nutritional quality of proteins. This paper reviews the effect of acylation modification on protein structure, physicochemical properties, and functional properties, as well as the application of acylated proteins in food and other fields. Hopefully, this review will provide a theoretical reference for protein modification research.

Key words: animal proteins; plant proteins; chemical modification; acylation modification; functional properties; food processing