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.

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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.
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
Secondary structure
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
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