FUNCTIONAL PROPERTIES OF ACYLATED GLANDLESS COTTONSEED FLOUR
- 1 May 1976
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 41 (3) , 713-714
- https://doi.org/10.1111/j.1365-2621.1976.tb00706_41_3.x
Abstract
Glandless cottonseed flour was acylated with succinic and acetic anhydride. Acylation caused an increase in the specific viscosity of the flour and an increase in its functionality. Water‐holding, oil‐holding, emulsifying, and foam capacities were increased from 1.2 to tenfold over nonacylated flour.Keywords
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