Functional properties of processed Australian wattle (Acacia victoriae Bentham) seed extracts

► Wattle seeds were soaked, heated and roasted, and subsequently extracted with water. ► Most emulsions formed with water extracts from raw and processed wattle seed destabilized by oiling off and flocculation. ► A new wattle protein fraction was isolated which contained >77% protein. ► Wattle protein fraction formed very stable emulsions but had weak foaming and gelling properties.