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

  • Luciana M. Julio
  • Jorge C. Ruiz-Ruiz
  • Mabel C. Tomás
  • Maira R. Segura-CamposEmail author
Original Paper

Abstract

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.

Keywords

Chia Protein-rich fraction Protein fractions Characterization Emulsifying properties 

Notes

Acknowledgements

The authors are grateful to the “Consejo Superior de Investigaciones Científicas” (CSIC, España) [Project i-LINK0923] and “Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo” (CYTED) (Reference 119RT0567), the Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT) Project PICT 2016 0323 and the Universidad Nacional de La Plata Project X756 (Argentina).

Compliance with ethical standards

Conflict of interest

We declare no conflicts of interest exist in the submission of this manuscript.

Research involving human or animal subjects

This article does not contain any studies with human or animal subjects.

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© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CIC-CONICET-Facultad de Ciencias Exactas (FCE)Universidad Nacional de La Plata (UNLP)La PlataArgentina
  2. 2.Escuela de Nutrición, División de Ciencias de la SaludUniversidad Anáhuac-MayabMéridaMexico
  3. 3.Facultad de Ingeniería QuímicaUniversidad Autónoma de YucatánMéridaMexico

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