在食品技术中，蛋白质修饰正变得越来越重要，其首要作用是提升品质。品质提升主要是指增加蛋白质的营养价值，改善蛋白质的功能特性。可控酶解提供了这种可能性来修饰蛋白质，可以提高溶解性能、乳化特性、或发泡性能等等。
蛋白水解
Many positive effects hoped for with food processing can be achieved by protein hydrolysis using specific proteases, changing nutritional, bioactive and functional properties of food proteins, which include improved digestibility, modifications of sensory quality (such as texture or taste), improvement of antioxidant capability or reduction in allergenic compounds.