Effect of acetylation and succinylation on the functional properties of winged bean (Psophocarpus tetragonolobus) flour.

Winged bean flour was acylated to various degrees and changes in functional properties were monitored. N solubility in water increased up to approx. 80% acylation and then decreased. Water absorption capacity increased continuously with the extent of acylation. Fat absorption capacity of the acetylated flour increased up to approx. 30% acetylation and then decreased, while that of the succinylated flour remained unchanged. Emulsion capacity showed the same trend as N solubility in water. Foam capacity increased due to acylation, but foam stability decreased. Bulk density of the acetylated flour increased up to approx. 80% acetylation and then decreased. Succinylated flour had higher bulk density at all levels of succinylation.