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

JORGE C. RUIZ-RUIZ; MAIRA R. SEGURA-CAMPOS; LUCIANA JULIO; TOMÁS, MABEL CRISTINA

Journal of Food Measurement and Characterization

Springer Nature

Lugar: Nueva York; Año: 2019

2193-4126

A material with a high content of fbers and proteins is generated as a by-product of the chia oil extraction process. Astrategy to add value to this by-product is to evaluate its possible use as a food ingredient. Thus, using a chia protein-richfraction (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 suggestedby FAO; protein fractions only cover the requirements for Tre, Tyr and Val. Protein solubility profle for CPRF, globulinsand prolamins was similar, with maximum solubility at pH 9. In contrast, glutelin and albumin fractions showed highestsolubility 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 thesesystems were evaluated by their backscattering profles. Additionally, the particle size distributions and their D4.3 diameterwere determined. The emulsions destabilization occurred mainly by creaming process, with globulins as the fraction thatled 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 thetechno-functional properties of the functional foods.