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Artículo

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

Julio, Luciana MagdalenaIcon ; Ruiz Ruiz, Jorge C.; Tomás, Mabel CristinaIcon ; Segura Campos, Maira Rubi
Fecha de publicación: 12/2019
Editorial: Springer
Revista: Journal of Food Measurement and Characterization
ISSN: 2193-4126
e-ISSN: 2193-4134
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

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.
Palabras clave: CHÍA , PROTEIN-RICH FRACTION , PROTEIN FRACTIONS , CHARACTERIZATION , EMULSIFYING PROPERTIES
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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/105129
URL: https://link.springer.com/article/10.1007/s11694-019-00254-w
DOI: https://doi.org/10.1007/s11694-019-00254-w
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Julio, Luciana Magdalena; Ruiz Ruiz, Jorge C.; Tomás, Mabel Cristina; Segura Campos, Maira Rubi; Chia (Salvia hispanica) protein fractions: characterization and emulsifying properties; Springer; Journal of Food Measurement and Characterization; 13; 4; 12-2019; 3318-3328
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