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

journal contribution
posted on 2016-12-01, 00:00 authored by Yakindra Timilsena, R Adhikari, Colin BarrowColin Barrow, B Adhikari
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.

History

Journal

Food chemistry

Volume

212

Pagination

648 - 656

Publisher

Elsevier

Location

Amsterdam, The Netherlands

ISSN

1873-7072

eISSN

1873-7072

Language

eng

Publication classification

C Journal article; C1 Refereed article in a scholarly journal

Copyright notice

2016, Elsevier BV