Effect of limited proteolysis on the functional properties of cottonseed flour.

Cottonseed flour was treated with a protease at different ratios of enzyme to protein, and the effect of proteolysis on N solubility in water and 5% NaCl solution, water absorption, oil absorption and emulsifying capacity, foam capacity, and foam stability and bulk density was determined. N solubility in water increased nearly 4-fold. However, N solubility in 5% NaCl solution was not altered. Water absorption capacity decreased by about 30% but oil absorption capacity was not affected. Emulsifying capacity increased by about 90% and foam capacity by about 40%. However, foam stability did not improve. Bulk density also increased due to proteolysis.