**4. Conclusions**

Protein acylation with acetic acid anhydride used in this study is one of the methods of shaping the functional properties of proteins. However, despite the large number of publications dealing with the problem of improving the functional properties of protein preparations, it is still difficult to find universal regularities in the explanation of the mechanisms of the relationship between the structure of modified proteins and their function. Acetylation generally improves the functional properties of the obtained commercial pumpkin protein preparations, mainly protein solubility, as well as water-binding and oil-absorption capacity, which extends the possibilities of their use in the food industry.

**Author Contributions:** Conceptualization, J.M. and A.N.; methodology, J.M., A.Z. and M.Z.-D.; software, J.M.; validation, J.M.; formal analysis, J.M. and A.Z.; investigation, J.M. and A.N.; resources, J.M.; data curation, J.M., W.D. and A.N.; writing—original draft preparation, J.M.; writing—review and editing, A.Z.; visualization, J.M.; supervision, A.Z.; project administration, J.M.; funding acquisition, J.M. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research was funded by National Science Centre of Poland, grant number 2019/03/X/ N29/01823. The publication is financed under the Leading Research Groups support project from the subsidy increased for the period 2020-2025 in the amount of 2% of the subsidy referred to Art. 387 (3) of the Law of 20 July 2018 on Higher Education and Science, obtained in 2019.

**Data Availability Statement:** Data is contained within the article.

**Conflicts of Interest:** The authors declare no conflict of interest.

**Sample Availability:** Samples of the compounds are not available from the authors.
