proteins have molecular properties that contribute to functionality of food ingredients. genetic and agronomic factors, as well as processing conditions, alter protein properties of seeds and, in turn, change the functional behavior of their products. specific proteins contribute to the select functional behavior of a food; i e. , fractionating and reconstituting techniques have established that the proteins glutenin and gliadin are responsible for most of the functional, or breadmaking, properties of wheat flour. data presented in this paper illustrate the importance of understanding the physical and chemical properties of proteins in seeds and seed products, so that their ultimate contributions as ingredients in foods can be maximized. results of an experimental program are presented. soluble proteins in various aqueous fractions of glandless cottonseed flour (hexane-defatted) and peanut products (whole peanuts, and full-fat and hexane defatted meal and flour) were characterized and their functional properties determined. hydrolysis of proteins with proteolytic enzymes pepsin, bromelain, and trypsin was completed by the methods of beuchat et al. extensive test data are included. 29 refs