The functional properties of grits depend largely on the acidity and ionic strength aqueous medium and are less affected by heat treatment of the grits to 50 °C and the simple sugars present in the medium. Protein solubility values and hydration capacity, foaming and emulsifying grits varies with the pH in a curve type U, with a minimum in the isoelectric point of the protein (pI = 4.5). With the increase in the ionic strength to 0.18 mol.L−1, mentioned index values increase (phenomenon salting-in of proteins), and in higher ionic strength solutions the effect of proteins salting takes place (salting-out) and values are lower. In all cases functional indicators size varies parabolic the with concentration of sugars (sucrose, fructose, glucose), the maximum 5-6% of sugar.