Hydrolyzed cottonseed protein

Hydrolyzed proteins, such as hydrolyzed cottonseed proteins, are widely used in the food industry (also as flavor enhancers) as well as in the cosmetics industry (used in hair and skin care products). Although conventional protein hydrolysates are produced by exposing the protein source to harsh chemical processes, there is a growing interest in obtaining such hydrolysates by enzymatic hydrolysis. Enzymatic hydrolysis is either a complex mixture of several endo- and exoproteases or a combination of endoproteases with a broad-spectrum exoprotease. In all cases the aim is to obtain a high degree of hydrolysis and an end product containing a wide variety of free amino acids.

In hair care products (e.g. in shampoos) Hydrolyzed cottonseed protein makes the hair easier to comb. The hair becomes smooth, soft, shiny and gets more volume.

In skin care products Hydrolyzed cottonseed protein is used as a vegetable moisturizer.

From an allergological point of view, cotton protein hydrolysates do not play a significant role.

1. Arzú A et al (1972) Enzymatic hydrolysis of cottonseed protein. J Agric Food Chem 20:805-809.
2. Zhang Z et al (2014) Effects of partially replacing dietary soybean meal or cottonseed meal with completely hydrolyzed feather meal (defatted rice bran as the carrier) on production, cytokines, adhesive gut bacteria, and disease resistance in hybrid ilapia (Oreochromis niloticus ♀ × Oreochromis aureus ♂). Fish Shellfish Immunol 41:517-525.