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Artículo

Chia protein hydrolysates: characterisation and emulsifying properties

Salazar Vega, Ine M.; Julio, Luciana MagdalenaIcon ; Segura Campos, Maira Rubi; Tomás, Mabel CristinaIcon
Fecha de publicación: 01/2021
Editorial: Wiley Blackwell Publishing, Inc
Revista: International Journal of Food Science and Technology
ISSN: 0950-5423
e-ISSN: 1365-2621
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

The evaluation of functional properties of different chia protein hydrolysates (CPH) and their application in O/W emulsions were studied. Enzymatic treatments with pepsin, pancreatin or the sequential action of pepsin–pancreatin were applied to hydrolyse a chia protein concentrate (CPC). Oil-in-water emulsions stabilised with CPC or these CPHs, with or without chia mucilage, were prepared at pH 7 or 10. Particle size, global stability, ζ-potential and rheological measurement of emulsions were determined. CPH presented higher (P ≤ 0.05) solubility and surface hydrophobicity levels, exhibiting better emulsifying properties than CPC. Emulsions with CPH presented smaller (P ≤ 0.05) droplet sizes than those with CPC. Regarding to physicochemical stability, emulsions at pH 7 were less stable than those at pH 10, showing destabilisation by creaming and coalescence. The addition of chia mucilage increased the apparent viscosity of emulsions and led to modifications in their fluid behaviour, exhibiting an interesting role as a thickening agent.
Palabras clave: CHIA MUCILAGE , CHIA PROTEIN CONCENTRATE , CHIA PROTEIN HYDROLYSATES , FUNCTIONAL PROPERTIES , O/W EMULSIONS
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info:eu-repo/semantics/openAccess 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/11336/135576
URL: https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.14981
DOI: http://dx.doi.org/10.1111/ijfs.14981
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Salazar Vega, Ine M.; Julio, Luciana Magdalena; Segura Campos, Maira Rubi; Tomás, Mabel Cristina; Chia protein hydrolysates: characterisation and emulsifying properties; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 1-2021; 1-26
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