Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds

Mostrar todas las versiones(2)

Chia protein isolates (CPI) were obtained through isoelectric precipitation under two different conditions in order to compare their structural properties. Extraction was carried out at pH 10 or 12, whereas precipitation pH was fixed at 4.5. Samples were named as CPI10 or CPI12, according to their e...

Descripción completa

Detalles Bibliográficos
Autores principales: López, Débora Natalia, Ingrassia, Romina, Busti, Pablo Andrés, Bonino, Julia, Delgado, Juan Francisco, Wagner, Jorge Ricardo, Boeris, Valeria, Spelzini, Darío
Formato: article artículo publishedVersion
Lenguaje:Inglés
Publicado: Elsevier 2018
Materias:
Vegetable Protein
Alkaline Extraction
Thermal Stability
Spectroscopic Characterization
Salvia hispanica L.
Chia
Acceso en línea:http://hdl.handle.net/2133/11421
http://hdl.handle.net/2133/11421
Aporte de:
Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario
id I15-R121-2133-11421
record_format dspace
institution Universidad Nacional de Rosario
institution_str I-15
repository_str R-121
collection Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR)
language Inglés
orig_language_str_mv eng
topic Vegetable Protein
Alkaline Extraction
Thermal Stability
Spectroscopic Characterization
Salvia hispanica L.
Chia
spellingShingle Vegetable Protein
Alkaline Extraction
Thermal Stability
Spectroscopic Characterization
Salvia hispanica L.
Chia
López, Débora Natalia
Ingrassia, Romina
Busti, Pablo Andrés
Bonino, Julia
Delgado, Juan Francisco
Wagner, Jorge Ricardo
Boeris, Valeria
Spelzini, Darío
Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds
topic_facet Vegetable Protein
Alkaline Extraction
Thermal Stability
Spectroscopic Characterization
Salvia hispanica L.
Chia
description Chia protein isolates (CPI) were obtained through isoelectric precipitation under two different conditions in order to compare their structural properties. Extraction was carried out at pH 10 or 12, whereas precipitation pH was fixed at 4.5. Samples were named as CPI10 or CPI12, according to their extraction pH (10 or 12, respectively). The recovery of chia proteins was higher when the extraction was carried out at pH 12 (17% for CPI12 and 13% for CPI10); however, CPI12 protein content (775g/kg) was slightly lower than CPI10 protein content (782g/kg). Both samples showed similar SDS-PAGE pattern. Protein dispersions of both isolates led to highly stabilized particles due to their negative ζ potential (around -54 mV). CPI10 has a higher proportion of small particles in suspension, revealed by a lower d3,2 value. Spectroscopic techniques showed that CPI10 presented higher content of β-helix than CPI12, resulting in higher thermal stability. This observation was supported by FT-IR spectroscopy since CPI10 presented less unordered structure than CPI12. The energy of endotherms obtained in CPI12 was considerably lower than in CPI10. Extraction at higher alkaline conditions led to a more denatured protein conformation with a higher content of random structure (18.1% for CPI10 and 22.9% for CPI12).
format article
artículo
publishedVersion
author López, Débora Natalia
Ingrassia, Romina
Busti, Pablo Andrés
Bonino, Julia
Delgado, Juan Francisco
Wagner, Jorge Ricardo
Boeris, Valeria
Spelzini, Darío
author_facet López, Débora Natalia
Ingrassia, Romina
Busti, Pablo Andrés
Bonino, Julia
Delgado, Juan Francisco
Wagner, Jorge Ricardo
Boeris, Valeria
Spelzini, Darío
author_sort López, Débora Natalia
title Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds
title_short Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds
title_full Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds
title_fullStr Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds
title_full_unstemmed Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds
title_sort structural characterization of protein isolates obtained from chia (salvia hispanica l.) seeds
publisher Elsevier
publishDate 2018
url http://hdl.handle.net/2133/11421
http://hdl.handle.net/2133/11421
work_keys_str_mv AT lopezdeboranatalia structuralcharacterizationofproteinisolatesobtainedfromchiasalviahispanicalseeds
AT ingrassiaromina structuralcharacterizationofproteinisolatesobtainedfromchiasalviahispanicalseeds
AT bustipabloandres structuralcharacterizationofproteinisolatesobtainedfromchiasalviahispanicalseeds
AT boninojulia structuralcharacterizationofproteinisolatesobtainedfromchiasalviahispanicalseeds
AT delgadojuanfrancisco structuralcharacterizationofproteinisolatesobtainedfromchiasalviahispanicalseeds
AT wagnerjorgericardo structuralcharacterizationofproteinisolatesobtainedfromchiasalviahispanicalseeds
AT boerisvaleria structuralcharacterizationofproteinisolatesobtainedfromchiasalviahispanicalseeds
AT spelzinidario structuralcharacterizationofproteinisolatesobtainedfromchiasalviahispanicalseeds
bdutipo_str Repositorios
_version_ 1764820408896323586

Ejemplares similares