You are not logged in.

Physicochemical and functional properties of protein isolate produced from Australian chia seeds

Timilsena, Yakindra Prasad, Adhikari, Raju, Barrow, Colin J. and Adhikari, Benu 2016, Physicochemical and functional properties of protein isolate produced from Australian chia seeds, Food chemistry, vol. 212, pp. 648-656, doi: 10.1016/j.foodchem.2016.06.017.

Attached Files
Name Description MIMEType Size Downloads

Title Physicochemical and functional properties of protein isolate produced from Australian chia seeds
Author(s) Timilsena, Yakindra Prasad
Adhikari, Raju
Barrow, Colin J.ORCID iD for Barrow, Colin J. orcid.org/0000-0002-2153-7267
Adhikari, Benu
Journal name Food chemistry
Volume number 212
Start page 648
End page 656
Total pages 9
Publisher Elsevier
Place of publication Amsterdam, The Netherlands
Publication date 2016-12
ISSN 1873-7072
Keyword(s) Chia-seed protein isolate
Denaturation
Secondary structure
Solubility
Surface hydrophobicity
Summary Protein was isolated from Australian chia seeds and converted to powders using spray, freeze and vacuum drying methods, to investigate the effect of drying methods on physicochemical and functional attributes of chia-seed protein isolate (CPI). It was found that there was no significant difference in the proximate composition; however vacuum dried CPI (VDCPI) had the highest bulk density and oil absorption capacity, whereas spray dried powder (SDCPI) demonstrated the highest solubility, water absorption capacity and lowest surface hydrophobicity. Solubility of all powders was higher at elevated temperature and alkaline pH. Foaming capacity and foam stability of CPI were found to increase with increasing pH and protein concentration. SDCPI was the least denatured and VDCPI the most denatured, demonstrating the poorest solubility and foaming properties of the latter. These findings are expected to be useful in selection of a drying process to yield chia seed protein powders with more desirable functionality.
Language eng
DOI 10.1016/j.foodchem.2016.06.017
Field of Research 090801 Food Chemistry and Molecular Gastronomy (excl Wine)
Socio Economic Objective 860105 Nutraceuticals and Functional Foods
HERDC Research category C1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2016, Elsevier BV
Persistent URL http://hdl.handle.net/10536/DRO/DU:30086313

Connect to link resolver
 
Unless expressly stated otherwise, the copyright for items in DRO is owned by the author, with all rights reserved.

Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 3 times in TR Web of Science
Scopus Citation Count Cited 3 times in Scopus
Google Scholar Search Google Scholar
Access Statistics: 155 Abstract Views, 1 File Downloads  -  Detailed Statistics
Created: Mon, 10 Oct 2016, 10:23:54 EST

Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.