Foaming properties of degossypoled cottonseed meal protein

With the raw material of cottonseed defatted and degossypoled meal by alcohol washing,alcalase was used to prepare the hydrolyzed products.Foaming ability and foaming stability of the cottonseed meal protein and enzymatic hydrolysis of cottonseed meal protein were studied by single factors experiment,and comparison was made between the foaming properties of the cottonseed meal protein and hydrolysis of cottonseed meal protein by orthogonal experiment.The results showed that the foaming properties of enzymatic hydrolyzed cottonseed meal protein was better than that of cottonseed meal protein when the degree of hydrolysis was 19.91%,and the velocity of churning was the most significant factor to the foaming ability of enzymatic hydrolyzed cottonseed meal protein.