How extraction method affects the physicochemical and functional properties of chia proteins

LWT

Volumn 96, Issue , 2018, Pages 26-33

  Coelho, Michele Silveira ^a   Salas Mellado, Myriam de las Mercedes ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE   (Brazil)

Author keywords

By product; Chia; Concentrate protein; Extraction; Gelation capacity

Indexed keywords

BYPRODUCTS; EXTRACTION; GELATION; PETROLEUM INDUSTRY; PHYSICOCHEMICAL PROPERTIES;

CHEMICAL METHOD; CHIA; DRY FRACTIONATIONS; EXTRACTION METHOD; FUNCTIONAL PROPERTIES; PROTEIN CONCENTRATES; PROTEIN CONTENTS; PROTEIN EXTRACT;

PROTEINS;

EID: 85046735413     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.05.010     Document Type: Article

References (33)

1. AOAC, Association of official analytical chemists. Official Methods of Analysis of International, 2000 17 th Edition CD-ROM.
2. Awarenet, Handbook for the prevention and minimisation of waste and valorisation of by-products in European agro-food industries. 2004.
3. Ayerza, R., Coates, W., Protein content, oil content and fatty acid profiles as potential criteria to determine the origin of commercially grown chia (Salvia hispanica L.). Industrial Crops and Products 34:2 (2011), 1366–1371 https://doi.org/10.1016/j.indcrop.2010.12.007.
4. Bera, M.B., Mukherjee, R.K., Solubility, emulsifying, and foaming properties of rice bran protein concentrates. Journal of Food Science 54:1 (1989), 142–145.
5. Beuchat, L.R., Functional and electrophoretic characteristics of succinylated peanut flour protein. Journal of Agricultural and Food Chemistry 25:2 (1977), 258–261.
6. Bidlingmeyer, B.A., Cohen, S.A., Tarvin, T.L., Rapid analysis of amino acids using pre-column derivatization. Journal of Chromatography 336 (1984), 93–104.
7. Bligh, E.G., Dyer, W.J., A rapid method for total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology 37 (1959), 911–917.
8. Boye, J.I., Aksay, S., Roufik, S., Ribéreau, S., Mondor, M., Farnworth, E., et al. Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. Food Research International 43:2 (2010), 537–546.
9. Boye, J., Zare, F., Pletch, A., Pulse proteins: Processing, characterization, functional properties and applications in food and feed. Food Research International 43:2 (2010), 414–431.
10. Capitani, M.I., Spotorno, V., Nolasco, S.M., Tomás, M.C., Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina. Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology 45:1 (2012), 94–102.
11. Coelho, M.S., Salas-Mellado, M., Biological properties of chia (Salvia hispanica L.) proteins. Betancur-Ancona, D., Segura-campos, M.R., (eds.) Salvia Hispanica L.: Properties, applications and health, 2015, 15–31.
12. Forato, L.A., Bernardes Filho, R., Colnago, L.A., Estudo de métodos de aumento de resolução de espectros de FTIR para análise de estruturas secundárias de proteínas. Quimica Nova 21:2 (1998), 146–150.
13. Fukushima, D., Structures of plant storage proteins and their function. Food Reviews International 7 (1991), 353–381.
14. Harwalkar, V.R., Ma, C.-Y., Study of thermal properties of oat globulin by differential scanning calorimetry. Journal of Food Science 52:2 (1987), 394–398.
15. Joshi, M., Adhikari, B., Aldred, P., Panozzo, J.F., Kasapis, S., Physicochemical and functional properties of lentil protein isolates prepared by different drying methods. Food Chemistry 129 (2011), 1513–1522.
16. Laemmli, U.K., Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227:5259 (1970), 680–685.
17. Lowry, O.H., Rosebrough, N.J., Farr, L., Randall, R.J., Randall, R.J., Protein measurement with the folin phenol reagent. The Journal of Biological Chemistry, 193, 1951, 275.
18. Marcone, M.F., Kakuda, Y., A comparative study of the functional properties of amaranth and soybean globulin isolates. Nahrung-Food 43:6 (1999), 368–373.
19. Miller, R., Groninger, S., Functional properties of enzyme-modified acylated fish protein derivatives. Journal of Food Science 41 (1976), 268–272.
20. Muñoz, L.A., Aguilera, J.M., Rodriguez-Turienzo, L., Cobos, A., Diaz, O., Characterization and microstructure of films made from mucilage of Salvia hispanica and whey protein concentrate. Journal of Food Engineering 111:3 (2012), 511–518.
21. Naozuka, J., Oliveira, P.V., Cu, Fe, Mn and Zn distribution in protein fractions of Brazil-nut, cupuassu seed and coconut pulp by solid-liquid extraction and electrothermal atomic absorption spectrometry. Journal of the Brazilian Chemical Society 18:8 (2007), 1547–1553.
22. Nolsøe, H., Undeland, I., The acid and alkaline solubilization process for the isolation of muscle proteins: State of the art. Food and Bioprocess Technology 2:1 (2009), 1–27.
23. Olivos-Lugo, B.L., Valdivia-Lopez, M.A., Tecante, A., Thermal and physicochemical properties and nutritional value of the protein fraction of mexican chia seed (Salvia hispanica L.). Food Science and Technology International 16:1 (2010), 89–96.
24. Otto, T., Baik, B.K., Czuchajowska, Z., Wet fractionation of garbanzo bean and pea flours. Cereal Chemistry 74 (1997), 141–146.
25. Papalamprou, E.M., Doxastakis, G.I., Biliaderis, C.G., Kiosseoglou, V., Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates. Food Hydrocolloids 23:2 (2009), 337–343.
26. Ragab, D.D.M., Babiker, E.E., Eltinay, A.H., Fractionation, solubility and functional properties of cowpea (Vigna unguiculata) proteins as affected by pH and/or salt concentration. Food Chemistry 84:2 (2004), 207–212.
27. Sandoval-Oliveros, M.R., Paredes-López, O., Isolation and characterization of proteins from chia seeds (Salvia hispanica L.). Journal of Agricultural and Food Chemistry 61:1 (2013), 193–201.
28. Sathe, S.K., Deshpande, S., Salunkhe, D.K., Functional properties of lupin seed (Lupinus mutaMs) proteins and protein concentrates. Journal of Food Science 47 (1982), 491–497.
29. Segura-Campos, M.R., Salazar-Vega, I.M., Chel-Guerrero, L.A., Betancur-Ancona, D.A., Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods. Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology 50:2 (2013), 723–731.
30. Tang, C.-H., Ma, C.-Y., Effect of high pressure treatment on aggregation and structural properties of soy protein isolate. Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology 42:2 (2009), 606–611.
31. Vázquez-Ovando, J.A., Rosado-Rubio, J.G., Chel-Guerrero, L.A., Betancur-Ancona, D.A., Dry processing of chía (Salvia hispanica L.) flour: Chemical characterization of fiber and protein. CyTA - Journal of Food 8:2 (2010), 117–127.
32. Yasumatsu, K., Sawada, K., Moritaka, S., Misaki, M., Toda, J., Wada, T., et al. Utilization of soybean products in fish paste products. Agricultural & Biological Chemistry 36:5 (1972), 719–723.
33. Yuliana, M., Truong, C.T., Huynh, L.H., Ho, Q.P., Ju, Y.H., Isolation and characterization of protein isolated from defatted cashew nut shell: Influence of pH and NaCl on solubility and functional properties. Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology 55:2 (2014), 621–626.