Effects of extraction pH of chia protein isolates on functional properties

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The aim of this work was to study the effect of the extraction pH on the functional properties of chia protein isolates (CPI). Samples were named as CPI10 or CPI12, according to their extraction pH, 10 or 12, respectively. Functional properties were significantly modified by the extraction pH. Color...

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Autores principales: López, Débora Natalia, Ingrassia, Romina, Busti, Pablo Andrés, Wagner, Jorge Ricardo, Boeris, Valeria, Spelzini, Darío
Formato: article artículo acceptedVersion
Lenguaje:Inglés
Publicado: Elsevier 2019
Materias:
Vegetable protein
Alkaline extraction
Emulsion stability
Heat gelation
Acceso en línea:http://hdl.handle.net/2133/14373
http://hdl.handle.net/2133/14373
Aporte de:
Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario
id I15-R121-2133-14373
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
Emulsion stability
Heat gelation
spellingShingle Vegetable protein
Alkaline extraction
Emulsion stability
Heat gelation
López, Débora Natalia
Ingrassia, Romina
Busti, Pablo Andrés
Wagner, Jorge Ricardo
Boeris, Valeria
Spelzini, Darío
Effects of extraction pH of chia protein isolates on functional properties
topic_facet Vegetable protein
Alkaline extraction
Emulsion stability
Heat gelation
description The aim of this work was to study the effect of the extraction pH on the functional properties of chia protein isolates (CPI). Samples were named as CPI10 or CPI12, according to their extraction pH, 10 or 12, respectively. Functional properties were significantly modified by the extraction pH. Color properties revealed that CPI12 presented a lower L* (47.8 ± 0.9 for CPI10 and 30 ± 1 for CPI12). Besides, a higher b* value was obtained for CPI12 (7.0 ± 0.3 for CPI12 and 5.6 ± 0.7 for CPI10), as a result of a higher ash content. CPI12 showed a higher WAC probably due to a higher exposure of polar amino acids (4.4 ± 0.1 g/g and 6.0 ± 0.2 g/g), whereas CPI10 showed a higher ability to bind oil (7.1 ± 0.2 g/g and 6.1 ± 0.2 g/g for CPI10 and CPI12, respectively). CPI10 proved more appropriate as an emulsion stabilizer than CPI12, which could be due to its higher surface hydrophobicity, protein solubility and negative net charge. The d4,3 (μm) was 29.5 ± 0.4 and 20.4 ± 0.3 in emulsions stabilized with CPI12 and CPI10, respectively. Although both isolates underwent heat gelation, they exhibited a weak gel behavior. Overall, CPI10 may be more suitable for the food industry as a meat replacer or extender.
format article
artículo
acceptedVersion
author López, Débora Natalia
Ingrassia, Romina
Busti, Pablo Andrés
Wagner, Jorge Ricardo
Boeris, Valeria
Spelzini, Darío
author_facet López, Débora Natalia
Ingrassia, Romina
Busti, Pablo Andrés
Wagner, Jorge Ricardo
Boeris, Valeria
Spelzini, Darío
author_sort López, Débora Natalia
title Effects of extraction pH of chia protein isolates on functional properties
title_short Effects of extraction pH of chia protein isolates on functional properties
title_full Effects of extraction pH of chia protein isolates on functional properties
title_fullStr Effects of extraction pH of chia protein isolates on functional properties
title_full_unstemmed Effects of extraction pH of chia protein isolates on functional properties
title_sort effects of extraction ph of chia protein isolates on functional properties
publisher Elsevier
publishDate 2019
url http://hdl.handle.net/2133/14373
http://hdl.handle.net/2133/14373
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bdutipo_str Repositorios
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