Protein acylation, foam properties

Similarly, acetylation and succinylation have also been the subject of a few studies. Acylation and alkylation will increase the solubility of proteins, thereby improving their functional properties in general and their emulsifying and foaming properties in particular. 

Acylation. The acylation of soybean proteins with various acyl halides and anhydrides of low and high molecular weight was initially evaluated for its impact on properties of industrial value such as viscosity in dispersion, adhesion, foaming, and detergency (21, 23, 24, 38). 

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