Chia protein hydrolysates : Characterisation and emulsifying properties

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-wat...

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Autores principales: Salazar Vega, Ine M., Julio, Luciana Magdalena, Segura Campos, Maira Rubí, Tomás, Mabel Cristina
Formato: Articulo Preprint
Lenguaje:Inglés
Publicado: 2021
Materias:
Ciencias Exactas
chia protein concentrate
chia protein hydrolysates
chia mucilage
O/W emulsions
functional properties
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/138953
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-138953
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
chia protein concentrate
chia protein hydrolysates
chia mucilage
O/W emulsions
functional properties
spellingShingle Ciencias Exactas
chia protein concentrate
chia protein hydrolysates
chia mucilage
O/W emulsions
functional properties
Salazar Vega, Ine M.
Julio, Luciana Magdalena
Segura Campos, Maira Rubí
Tomás, Mabel Cristina
Chia protein hydrolysates : Characterisation and emulsifying properties
topic_facet Ciencias Exactas
chia protein concentrate
chia protein hydrolysates
chia mucilage
O/W emulsions
functional properties
description 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 pH 7 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.
format Articulo
Preprint
author Salazar Vega, Ine M.
Julio, Luciana Magdalena
Segura Campos, Maira Rubí
Tomás, Mabel Cristina
author_facet Salazar Vega, Ine M.
Julio, Luciana Magdalena
Segura Campos, Maira Rubí
Tomás, Mabel Cristina
author_sort Salazar Vega, Ine M.
title Chia protein hydrolysates : Characterisation and emulsifying properties
title_short Chia protein hydrolysates : Characterisation and emulsifying properties
title_full Chia protein hydrolysates : Characterisation and emulsifying properties
title_fullStr Chia protein hydrolysates : Characterisation and emulsifying properties
title_full_unstemmed Chia protein hydrolysates : Characterisation and emulsifying properties
title_sort chia protein hydrolysates : characterisation and emulsifying properties
publishDate 2021
url http://sedici.unlp.edu.ar/handle/10915/138953
work_keys_str_mv AT salazarvegainem chiaproteinhydrolysatescharacterisationandemulsifyingproperties
AT juliolucianamagdalena chiaproteinhydrolysatescharacterisationandemulsifyingproperties
AT seguracamposmairarubi chiaproteinhydrolysatescharacterisationandemulsifyingproperties
AT tomasmabelcristina chiaproteinhydrolysatescharacterisationandemulsifyingproperties
bdutipo_str Repositorios
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