Foam cottonseed flour

Figure 2. Foam properties and content of soluble constituents related to pH and percentage of glandless cottonseed flour in aqueous suspensions...

Figure 5. Foam viscosity and stability properties of glandless cottonseed flour...

Figure 6. Experimentally observed and mathematically simulated regression lines of foam capacity of different percentages of glandless cottonseed flour in suspensions at various pH values. Experimental 4%, 10%, and 16% suspensions were run at pH 3.5, 6.5, and 9.5 to test the reliability of the multiple linear regression analysis. Quantitative data used in this analysis are in Figures 2 and 4.

Figure 7. Experimentally observed and mathematically simulated regression lines of foam stability at different percentages of glandless cottonseed flour in suspensions at various pH values. See Figure 6 for further explanation of the data.

These data demonstrate that changes in foam properties of liquid cyclone processed cottonseed flour are inducible by treatment with succinic anhydride. Gel electrophoretic and solubility data show that there are alterations in the physical and chemical properties of proteins, and in certain cases these changes improve foam properties, that is, improve solubility and polypeptide dissociation of proteins at the interface of the foaming solution. Similar results have been reported for succinylated soybean and sunflower seed proteins (44. 46). 

J. I. Wadsworth on the research of the foam properties and multiple regression analyses, respectively, with glandless cottonseed flour. Names of companies or conmerical products are given solely for the purpose of providing information their mention does not imply recommendation or endorsement by the U.S. Department of Agriculture over others not mentioned. 

Foam Capacity, Stability, and Viscosity. It was more difficult to form foams of higher stability from suspensions of glandless cottonseed flour as the pH was Increased from 1.5 to... 

Foam viscosity was optimum in the pH range of 3.5 to 5.5 (Figure 4). Between these values, most proteins of glandless cottonseed flour were in the insoluble form. 

The foaming capacity of succinylated soy protein was significantly better than those of the unmodifided proteins. Foam volumes progressively increased with pH from 3 to 10 (12). Succi-nylation caused a small increase in foaming capacity of cottonseed flour (38). Solubility is required for the production of protein foams (48), and succinylation substantially increased the foaming ability of soy isolate by enhancing their solubility. 

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