Effects of extraction pH of chia protein isolates on functional properties

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Abstract: The aim of this work was to study the effect of the extraction pH on the functional properties of chia protein isolates (CPI). Samples were named as CPI10 or CPI12, according to their extraction pH, 10 or 12, respectively. Functional properties were significantly modified by the extraction...

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Autores principales: López, Débora Natalia, Ingrassia, Romina, Busti, Pablo, Wagner, Jorge, Boeris, Valeria, Spelzini, Darío
Formato: Artículo
Lenguaje:Inglés
Publicado: Elsevier 2020
Materias:
CHIA
PROTEINAS VEGETALES
PH
GELIFICACION
INDUSTRIA ALIMENTARIA
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/9496
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139123456789-9496
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic CHIA
PROTEINAS VEGETALES
PH
GELIFICACION
INDUSTRIA ALIMENTARIA
spellingShingle CHIA
PROTEINAS VEGETALES
PH
GELIFICACION
INDUSTRIA ALIMENTARIA
López, Débora Natalia
Ingrassia, Romina
Busti, Pablo
Wagner, Jorge
Boeris, Valeria
Spelzini, Darío
Effects of extraction pH of chia protein isolates on functional properties
topic_facet CHIA
PROTEINAS VEGETALES
PH
GELIFICACION
INDUSTRIA ALIMENTARIA
description Abstract: The aim of this work was to study the effect of the extraction pH on the functional properties of chia protein isolates (CPI). Samples were named as CPI10 or CPI12, according to their extraction pH, 10 or 12, respectively. Functional properties were significantly modified by the extraction pH. Color properties revealed that CPI12 presented a lower L* (47.8 ± 0.9 for CPI10 and 30 ± 1 for CPI12). Besides, a higher b* value was obtained for CPI12 (7.0 ± 0.3 for CPI12 and 5.6 ± 0.7 for CPI10), as a result of a higher ash content. CPI12 showed a higher WAC probably due to a higher exposure of polar amino acids (4.4 ± 0.1 g/g and 6.0 ± 0.2 g/g), whereas CPI10 showed a higher ability to bind oil (7.1 ± 0.2 g/g and 6.1 ± 0.2 g/g for CPI10 and CPI12, respectively). CPI10 proved more appropriate as an emulsion stabilizer than CPI12, which could be due to its higher surface hydrophobicity, protein solubility and negative net charge. The d4,3 (μm) was 29.5 ± 0.4 and 20.4 ± 0.3 in emulsions stabilized with CPI12 and CPI10, respectively. Although both isolates underwent heat gelation, they exhibited a weak gel behavior. Overall, CPI10 may be more suitable for the food industry as a meat replacer or extender.
format Artículo
author López, Débora Natalia
Ingrassia, Romina
Busti, Pablo
Wagner, Jorge
Boeris, Valeria
Spelzini, Darío
author_facet López, Débora Natalia
Ingrassia, Romina
Busti, Pablo
Wagner, Jorge
Boeris, Valeria
Spelzini, Darío
author_sort López, Débora Natalia
title Effects of extraction pH of chia protein isolates on functional properties
title_short Effects of extraction pH of chia protein isolates on functional properties
title_full Effects of extraction pH of chia protein isolates on functional properties
title_fullStr Effects of extraction pH of chia protein isolates on functional properties
title_full_unstemmed Effects of extraction pH of chia protein isolates on functional properties
title_sort effects of extraction ph of chia protein isolates on functional properties
publisher Elsevier
publishDate 2020
url https://repositorio.uca.edu.ar/handle/123456789/9496
work_keys_str_mv AT lopezdeboranatalia effectsofextractionphofchiaproteinisolatesonfunctionalproperties
AT ingrassiaromina effectsofextractionphofchiaproteinisolatesonfunctionalproperties
AT bustipablo effectsofextractionphofchiaproteinisolatesonfunctionalproperties
AT wagnerjorge effectsofextractionphofchiaproteinisolatesonfunctionalproperties
AT boerisvaleria effectsofextractionphofchiaproteinisolatesonfunctionalproperties
AT spelzinidario effectsofextractionphofchiaproteinisolatesonfunctionalproperties
bdutipo_str Repositorios
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