Selected Properties of the Lipid and Protein Fractions from Chia Seed

Bushway, Alfred A.; Wilson, A. M.; Houston, L. L.; Bushway, Rodney J.

doi:10.1111/j.1365-2621.1984.tb12466.x

Cited by 38 publications

(24 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Minimum solubility (11.7%) occurred at pH 4, which was lower (p 5 0.05) than at other pH levels because it is near the isoelectric point; maximum solubility (60%) occurred at pH 10 (p 5 0.05). This tendency to increase solubility at more alkaline pH could become even more marked above pH 10 since chia proteins are more efficiently extracted at pH 12 (Bushway, Wilson, Houston, & Bushway, 1984). This low solubility at acid pH and higher values at alkaline pH are due to the high hydrophilicity of chia proteins.…”

Section: Nitrogen Solubilitymentioning

confidence: 99%

Physicochemical and functional properties of a protein-rich fraction produced by dry fractionation of chia seeds (Salvia hispanicaL.)

Vázquez-Ovando

Betancur‐Ancona

Chel‐Guerrero

2013

CyTA - Journal of Food

View full text Add to dashboard Cite

Physicochemical and functional properties of a protein-rich fraction produced by dry fractionation of chia seeds (Salvia hispanica L.)Propiedades fisicoquímicas y funcionales de una fracción rica en proteína obtenida por fraccionamiento en seco de semillas de chía (Salvia hispanica L.)Alfredo Va´zquez-Ovando, David Betancur-Ancona and Luis Chel-Guerrero* Due to possible denaturation, the protein extraction method has a major impact on its functional properties in food. Dry milling and fractionation produce less protein modification and require no effluents. The physicochemical and functional properties were evaluated for Salvia hispanica L. seed protein-rich fraction (SPRF) produced by dry fractionation. This contained (g/kg) 446.2 of protein and 345.2 of nitrogen-free extract. The maximum nitrogen solubility was 60% at alkaline pH and the minimum was 11.7% at pH 4. The emulsifying activity ranged from 50 to 56% and was independent of pH. Emulsion stability was highest (92%) at pH 8 and 10. SPRF was not a good foaming agent, with a maximum of 29% and no dependence on pH. However, foam stability was good (80%). Diluted solutions (30 and 40 g/L) exhibited high apparent viscosity (10,000 cP) with typical non-Newtonian fluid behavior. The SPRF is a potential food ingredient, particularly in foods requiring emulsion or foam stability.Keywords: chia; protein fraction; foaming capacity; emulsifying capacity; solubility; apparent viscosity El me´todo de extraccio´n de proteı´na es uno de los factores que ma´s efecto ejerce sobre sus propiedades funcionales, debido a su posible desnaturalizacio´n. Un proceso que ofrece menos cambios conformacionales y el nulo uso de efluentes es la molienda y fraccionamiento en seco. Se evaluaron las propiedades fisicoquı´micas y funcionales de una fraccio´n rica en proteı´na de chı´a (FRP) obtenida por procesamiento en seco. Su composicio´n (g/kg) fue de 446,2 de proteı´na y 345,2 de ELN. Tuvo un ma´ximo de solubilidad de 60% a pH alcalino y mı´nimo de 11,7% a pH 4. La actividad emulsificante mostro´independencia del pH y tuvo valores de 50-56%, pero con alta estabilidad (92%) sobre todo a pH de 8 y 10. La FRP no resulto´ser un buen agente espumante, con ma´ximo valor de 29% sin dependencia del pH, pero si exhibio´una buena estabilidad de la misma (80%). Las soluciones diluidas (30 y 40 g/L) presentaron valores altos de viscosidad aparente (10 000 cP) con un comportamiento caracterı´stico de fluido no Newtoniano. La FRP obtenida es un ingrediente potencial para alimentos que requieren estabilidad de emulsio´n o de espuma.

show abstract

Section: Nitrogen Solubilitymentioning

confidence: 99%

Physicochemical and functional properties of a protein-rich fraction produced by dry fractionation of chia seeds (Salvia hispanicaL.)

Vázquez-Ovando

Betancur‐Ancona

Chel‐Guerrero

2013

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…Thus, today there is a higher demand for vegetarian sources of omega-3 fatty acids such as vegetable oil or seeds containing α-linolenic fatty acid (ALA) [13,14] One of the richest botanical sources of ALA is the chia seed [15,16]. The chia plant is found in a group of annuals in the genera Salvia and Hyptis of the family Labiatae.…”

Section: Introductionmentioning

confidence: 99%

Chia seeds are richer in polyphenols compared to flax seeds

Saphier¹,

Silberstein²,

Kamer³

et al. 2017

Integr Food Nutr Metab

View full text Add to dashboard Cite

[3]. Flax seeds are also an important source of fiber and protein, which comprise 30% and 20% of the seed respectively [4] and is rich in phenolic compounds responsible for its antioxidant activities [5].Chia seeds (Salvia hispanica L.) were used by the Aztec tribes in the early history of Mesoamerica. This grain crop was important not only for food, but also for medicines and paints. Chia oil is a centuries-old ingredient that has been rediscovered for today's cosmetics and nutritional applications [6]. Chia oil is extremely high in polyunsaturated fatty acids, particularly ω-3 linolenic acid. The main components are linoleic (17-26%) and linolenic (50-57%) acids [7]. Chia seeds exhibit a high antioxidant activity which is associated with the polyphenolic compounds and the presence of tocopherols [8].Epidemiological and scientific evidence have shown a strong relationship among total fat intake and composition and cardiovascular diseases, cancer, diabetes, and depression [9]. However, populations that consume increased amounts of fats rich in ω-3 fatty acids have AbstractBackground: Polyphenols are the most abundant antioxidants in human diet. The main dietary sources of polyphenols are fruits and plant-derived beverages such as fruit juices, tea, coffee and red wine. Polyphenols are structurally characterized by the presence of one or more phenol units. Flax seeds are rich in phenolic compounds, known as lignans, responsible for its antioxidant activities. Chia seeds exhibit a high antioxidant activity, which is associated with the polyphenolic compounds and the presence of tocopherols.Objectives: (1) To determine total polyphenols in chia seeds compared with flax seeds. (2) To find the optimal conditions for extracting polyphenols from chia and flax seeds using green solvents.Design: A series of experiments were done in order to determine quantity of total polyphenols: different water: ethanol ratios, different polar index extraction solution, single extraction cycle at delay times ranging from 1-72 hours and one to four extraction cycles. The total amount of seed polyphenol extracts was determined by acolorimetric method by the Folin-Ciocalteu reagent. The amount of polyphenols was determined as equivalents of gallic acid.Results: Chia seeds are richer in polyphenols than Flax seeds by approximately 42%. A mixture of water and ethanol of 1:1 generates the highest amount of polyphenols. Polarity index of 7.1 is the most effective in extracting polyphenols. One hour of extraction was found to be the optimal time. It is preferable to perform four cycles of one hour extraction compared to three 72-hour extraction cycles. Conclusions:Chia seeds, beyond of being a good source of ω-3 linolenic acid, found to be a richer source of polyphenols compared with flax seeds. Mixture of ethanol and water at a 1:1 ratio is most effective for seeds polyphenols extraction. Extractions of one hour in chia and flax seeds are more efficient than extractions of 72 hours. IntroductionChanges in human diets over the past 100-150 ye...

show abstract

“…En este sentido, se han realizado un buen nu´mero de estudios sobre la composicio´n en á cidos grasos del aceite. Se ha encontrando que 970 g/kg del aceite de chı´a estać ompuesto por lı´pidos neutros (Bushway, Wilson, Houston, & Bushway, 1984) y 574 g/kg de e´stos, son a´cido linole´nico. Este´es un a´cido graso con tres insaturaciones conocido como omega 3 y cuyo consumo repercute en importantes beneficios como en la reduccio´n del riesgo de sufrir sobre todo enfermedades cardio-coronarias (Bemelmans, Broer, Feskens, Smit, Muskiet, Lefrandt, Bonn, May, & Meyboom-de Jong, 2002).…”

unclassified

Procesamiento en seco de harina de chía (Salvia hispanicaL.): caracterización química de fibra y proteína Dry processing of chía (Salvia hispanicaL.) flour: chemical characterization of fiber and protein

Vázquez-Ovando

Rosado-Rubio

Chel‐Guerrero

et al. 2010

CyTA - Journal of Food

View full text Add to dashboard Cite

Chia (Salvia hispanica L.) was a major crop for ancient Mesoamerican cultures. Defatted chia has fiber and protein contents similar to those of other oilseeds currently used in the food industry. A characterization is done of fiber-and protein-rich fractions extracted from defatted chia flour by dry fractionation. Split chia seeds were defatted with hexane, milled to produce a meal and fractionated. Milling efficiency was 968 g/kg. A 100-mesh Tyler-type screen was used to separate the high fiber-content fraction (which is caught in the screen) from the high protein-content fraction (which passes through). The fiber-rich fraction (FRF) had 295.6 g/kg crude fiber content and 564.6 g/kg total dietary fiber (TDF) content, of which 534.5 g/kg was insoluble dietary fiber (IDF) and 30.1 g/kg was soluble dietary fiber (SDF). The protein-rich fraction (PRF) contained 446.2 g/kg crude protein, consisting mainly of globulins (64.86%) and glutelins (20.21%). Its in vitro digestibility was 77.53%. The PRF amino acid profile showed high levels of essential sulfur amino acids and non-essential amino acids, and deficient levels of tryptophan and lysine.Keywords: Salvia hispanica L.; dry processing; dietary fiber; protein La chı´a (Salvia hispa´nica L.) fue uno de los cultivos ma´s importantes en los pueblos Azteca y Maya antes de la conquista. El objetivo del trabajo fue obtener y caracterizar las fracciones ricas en fibra y proteı´na de la harina desgrasada de chı´a (Salvia hispanica L.) utilizando un procesamiento por vı´a seca. La harina fue fraccionada obtenie´ndose una eficiencia de 968 g/kg y el proceso indico´el uso de un tamiz de malla 100 (140 mm) para la separacio´n de dos fracciones: aquella que no atraveso´que se caracterizo´por ser rica en fibra (FRF), y la fraccio´n cribada por ser rica en proteı´na (FRP). La FRF presento´un contenido de fibra diete´tica total (FDT) de 564,6 g/kg, compuesta en su mayorı´a por fibra diete´tica insoluble (FDI) con 534,5 g/kg y un contenido de 30,1 g/kg de fibra diete´tica soluble (FDS). En la FRP se obtuvo 446,2 g/kg de proteı´na cruda, constituida por globulinas (64,86%) y glutelinas (20,21%), principalmente. La digestibilidad in vitro fue de 77,53% y el ana´lisis de aminoa´cidos indico´un elevado contenido de aminoa´cidos esenciales azufrados y no esenciales a´cidos, pero un deficiente contenido en triptofano y lisina.Palabras clave: Salvia hispanica L.; procesamiento en seco; fibra diete´tica; proteı´na Introduccio´n Las semillas de chı´a (Salvia hispanica L.) pertenecen a un grupo de plantas de la familia Labiatae que eran ampliamente usadas como ingrediente alimenticio y medicinal por los habitantes precolombinos de Me´xico y Guatemala. Su cultivo era u´nicamente superado por el maı´z y frijol, lo cual denota la importancia que representaba (Cahill, 2003). En an˜os ma´s recientes, las investigaciones sobre la chı´a cobraron mayor relevancia, al descubrirse que tiene un contenido de entre 298 y 320 g/kg de aceite. En este sentido, se han realizado un buen nu´mero de estudios sob...

show abstract

Selected Properties of the Lipid and Protein Fractions from Chia Seed

Cited by 38 publications

References 22 publications

Physicochemical and functional properties of a protein-rich fraction produced by dry fractionation of chia seeds (Salvia hispanicaL.)

Physicochemical and functional properties of a protein-rich fraction produced by dry fractionation of chia seeds (Salvia hispanicaL.)

Chia seeds are richer in polyphenols compared to flax seeds

Procesamiento en seco de harina de chía (Salvia hispanicaL.): caracterización química de fibra y proteína Dry processing of chía (Salvia hispanicaL.) flour: chemical characterization of fiber and protein

Contact Info

Product

Resources

About