Superficial properties of proteins from Salvia hispanica L

VALERIA BOERIS; CECILIA ABIRACHED; DÉBORA LOPEZ; CARLA BONIFACINO; DARÍO SPELZINI; LUIS A. PANIZZOLO

SALVIA CHEMISTRY AND EFFECTS

Nova Science Publishers

Lugar: Nueva York; Año: 2020; p. 225 - 250

Chia (Salvia hispanica L) is recognized mainly by its oil quality andsecondly by the mucilaginous fibre. In the last years, it has becomea non-conventional protein source. Besides their nutritional quality,chia proteins show technofunctional properties that encourage theiruse in food industry. Among the functionality reported previously,superficial properties of chia proteins resulted particularlyappropriate and comparable to those for amaranth protein isolates.The pH of the media used for chia proteins extraction from the chiaseed flour affects their structural characteristics and profoundlyinfluence their interfacial properties. This chapter deals with thestudy of both emulsion and foaming capacity of chia proteins isolatedby alkaline extraction (at two different pH) followed by isoelectricprecipitation at pH 4.5 and the description of the appliedmethodology. In addition, theory about the protein behaviour atinterfaces and also colloidal destabilization process as well asmathematical models used for their characterization is deeplydetailed. Since the highest solubility of chia proteins is achievedin alkali, both emulsifying and foaming activities were assayed at pH8.5. In order to study formation and stabilization of these colloidalsystems, chia protein concentration was low enough to allow thedestabilization processes to be evaluated in a reasonable period oftime.p { margin-bottom: 0.25cm; line-height: 115%; background: transparent }