The effects of acylation on the functionality and performance of cottonseed flour

The purposes of this study were to acylate glandless cottonseed flour by using succinic anhydride and then to study the functionality and performance of acylated flour. Glandless cottonseed flour was acylated by adding one-tenth gram of succinic anhydride per gram flour. The anhydride was added to the flour suspension over a period of 60 minutes with constant stirring at room temperature (23-24°C.). The pH of the reaction was maintained at pH 8 (±0.5) by addition of 50 percent NaOH. After the reaction was finished, the pH of the flour suspension was lowered to pH 4 (±0.5). The acylated flour was recovered by centrifugation, washed with water to remove residual succinate, and freeze-dried. Physical functionality of acylated cottonseed flour was measured, Water and oil holding capacities were increased while emulsifying capacity was reduced. Acylated cottonseed flour and untreated cottonseed flour were used as a replacement for 6 or 12 percent of the wheat flour in white layer cakes. The quality of these cakes was inferior to controls made with all wheat flour.