Chia (Salvia hispanica) protein fractions: characterization and emulsifying properties

A material with a high content of fibers and proteins is generated as a by-product of the chia oil extraction process. A strategy to add value to this by-product is to evaluate its possible use as a food ingredient. Thus, using a chia protein-rich fraction (CPRF) of chia seeds as starting material,...

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Detalles Bibliográficos
Autores principales: Julio, Luciana Magdalena, Ruiz Ruiz, Jorge Carlos, Tomás, Mabel Cristina, Segura Campos, Maira Rubí
Formato: Articulo
Lenguaje:Inglés
Publicado: 2019
Materias:
Química
Chia
Protein-rich fraction
Protein fractions
Characterization
Emulsifying properties
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/137528
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-137528
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Chia
Protein-rich fraction
Protein fractions
Characterization
Emulsifying properties
spellingShingle Química
Chia
Protein-rich fraction
Protein fractions
Characterization
Emulsifying properties
Julio, Luciana Magdalena
Ruiz Ruiz, Jorge Carlos
Tomás, Mabel Cristina
Segura Campos, Maira Rubí
Chia (Salvia hispanica) protein fractions: characterization and emulsifying properties
topic_facet Química
Chia
Protein-rich fraction
Protein fractions
Characterization
Emulsifying properties
description A material with a high content of fibers and proteins is generated as a by-product of the chia oil extraction process. A strategy to add value to this by-product is to evaluate its possible use as a food ingredient. Thus, using a chia protein-rich fraction (CPRF) of chia seeds as starting material, albumins, globulins, glutelins, and prolamins fractions were obtained, characterized, and their emulsifying properties investigated. CPRF covers the essential amino acid requirements suggested by FAO; protein fractions only cover the requirements for Tre, Tyr and Val. Protein solubility profile for CPRF, globulins and prolamins was similar, with maximum solubility at pH 9. In contrast, glutelin and albumin fractions showed highest solubility at pH 5. Oil/Water (O/W) emulsions, using the chia protein fractions as emulsifying agent, were obtained at different pH (3, 5, 7, and 9) in their native and denatured state. The global stability and the destabilization kinetics of these systems were evaluated by their backscattering profiles. Additionally, the particle size distributions and their D4.3 diameter were determined. The emulsions destabilization occurred mainly by creaming process, with globulins as the fraction that led to most stable systems. Besides, high pH values improved the stability of emulsions prepared with globulins, glutelins, and the protein-rich fraction. The heat treatment application only slightly improved the emulsifying activity of the CPRF. These results indicate that chia protein fractions could be used as food ingredient to improve the amino acid content and the techno-functional properties of the functional foods.
format Articulo
Articulo
author Julio, Luciana Magdalena
Ruiz Ruiz, Jorge Carlos
Tomás, Mabel Cristina
Segura Campos, Maira Rubí
author_facet Julio, Luciana Magdalena
Ruiz Ruiz, Jorge Carlos
Tomás, Mabel Cristina
Segura Campos, Maira Rubí
author_sort Julio, Luciana Magdalena
title Chia (Salvia hispanica) protein fractions: characterization and emulsifying properties
title_short Chia (Salvia hispanica) protein fractions: characterization and emulsifying properties
title_full Chia (Salvia hispanica) protein fractions: characterization and emulsifying properties
title_fullStr Chia (Salvia hispanica) protein fractions: characterization and emulsifying properties
title_full_unstemmed Chia (Salvia hispanica) protein fractions: characterization and emulsifying properties
title_sort chia (salvia hispanica) protein fractions: characterization and emulsifying properties
publishDate 2019
url http://sedici.unlp.edu.ar/handle/10915/137528
work_keys_str_mv AT juliolucianamagdalena chiasalviahispanicaproteinfractionscharacterizationandemulsifyingproperties
AT ruizruizjorgecarlos chiasalviahispanicaproteinfractionscharacterizationandemulsifyingproperties
AT tomasmabelcristina chiasalviahispanicaproteinfractionscharacterizationandemulsifyingproperties
AT seguracamposmairarubi chiasalviahispanicaproteinfractionscharacterizationandemulsifyingproperties
bdutipo_str Repositorios
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