EMULSIFYING PROPERTIES OF CHIA SEED (Salvia hispanica L.) PROTEINS

JULIO, LUCIANA M.; SEGURA CAMPOS, MAIRA ; BETANCUR ANCONA, DAVID ; NOLASCO, SUSANA M.; TOMÁS, MABEL C.

San Antonio, Texas

Congreso; 105th AOCS Annual Meeting & Expo 2014; 2014

American Oil Chemists' Society

Chia seed is a good source of protein (19-27g/100 g seed) and the high nutritional quality of its proteins has attracted the attention of researchers. The aim of this work was to evaluate the emulsifying properties of chia protein fractions as a function of their chemical environment and treatment conditions (heat treatment, pH). Isolation and fractionation of different chia protein species (globulin, albumin, glutelin and prolamin) were obtained. Furthermore, O/W emulsions (25:75 wt/wt) with sunflower oil and different protein fraction concentrations (0.02-0.06% g/ml of aqueous phase) without or with denaturation (100°C, 15 min) at different pH (3-9) using an Ultraturrax homogenizer (20,000 rpm, 1 min) were obtained. Destabilization kinetics was determined through the evolution of Backscattering as a function of time. Emulsions showed destabilization by creaming, being albumins and globulins the fractions that contributed to a more stable emulsions. D[4,3] diameters were in the range of 30-50 μm. Emulsions with 0.04% proteins at pH 7 and 9 exhibited more stability against creaming while heat treatment did not influence the emulsifying properties of the different protein fractions studied