Chia protein hydrolysates: Characterization and emulsifying properties

SALAZAR VEGA, MAYDAY I.; JULIO, LUCIANA M.; SEGURA CAMPOS, M.; TOMÁS, MABEL C.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Año: 2021 vol. 56 p. 3546 - 3555

0950-5423

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 stabilized 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 pH7 were less stable than those at pH 10, showing destabilization 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.