Superficial Properties of Proteins from Salvia hispanica L

LÓPEZ, DÉBORA N.; BOERIS, V; SPELZINI, D; BONIFACINO, C; ABIRACHED, CECILIA; PANIZZOLO, L

Salvia: Chemistry and Effects

Nova

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 become a nonconventional protein source. Besides their nutritional quality, chia proteins show technofunctional properties that encourage their use in food industry.Among the functionality reported previously, superficial properties of chiaproteins resulted particularly appropriate and comparable to those foramaranth protein isolates. The pH of the media used for chia proteinsextraction from the chia seed flour affects their structural characteristicsand profoundly influence their interfacial properties. This chapter dealswith the study of both emulsion and foaming capacity of chia proteinsisolated by alkaline extraction (at two different pH) followed by isoelectricprecipitation at pH 4.5 and the description of the applied methodology. Inaddition, theory about the protein behaviour at interfaces and also colloidaldestabilization process as well as mathematical models used for theircharacterization is deeply detailed. Since the highest solubility of chiaproteins is achieved in alkali, both emulsifying and foaming activities wereassayed at pH 8.5. In order to study formation and stabilization of thesecolloidal systems, chia protein concentration was low enough to allow thedestabilization processes to be evaluated in a reasonable period of time.