The Nutritional and Functional Properties of Protein Isolates from Defatted Chia Flour Using Different Extraction pH

Abstract

This study aims to determine the effects of various alkaline pHs on the nutritional and functional properties of protein isolated from defatted chia flour (DCF). The DCF isolated using alkali extraction method at pH 8.5, 10.0, and 12.0 were coded as CPI-8.5, CPI-10.0, and CPI-12.0, respectively. The highest extraction yield and protein recovery yield was demonstrated by CPI-12.0 (19.10 and 59.63%, respectively), with a total protein content of 74.53%, and glutelin showed the highest portion (79.95%). The CPI-12.0 also demonstrated the most elevated essential (36.87%), hydrophobic (33.81%), and aromatic (15.54%) amino acid content among other samples. The DCF exhibited the highest water (23.90 gg−1) and oil (8.23 gg−1) absorption capacity, whereas the CPI-8.5 showed the highest protein solubility (72.31%) at pH 11. DCF demonstrated the highest emulsifying capacity at pH 11 (82.13%), but the highest stability was shown at pH 5 (82.05%). Furthermore, CPI-12.0 at pH 11 shows the highest foaming capacity (83.16%) and stability (83.10%). Despite that, the CPI-10.0 manifested the highest antioxidant capacity (DPPH: 42.48%; ABTS: 66.23%; FRAP: 0.19), as well as ACE-I (35.67%). Overall, the extraction pH had significant effects in producing chia protein isolates (CPI) with improved nutritional and functional qualities.

Optimization and Characterization of Protein Extraction from Asparagus Leafy By-Products

“…The water and oil absorption indices (WAC and OAC, respectively) of the protein isolate are shown in Table 4 . The results found in this study were superior to protein isolated from lupine ( Lupinus luteus L.), alfalfa ( Medicago sativa L.), and moringa leaves ( Moringa oleifera L.) [ 39 , 40 , 41 ], and lower than those obtained for protein isolate from defatted chia flour [ 42 ].…”

Characterization of Yeast Protein Hydrolysate for Potential Application as a Feed Additive

“…Among the treated samples, the largest increase in the concentration of hydrophobic AAs was observed for flavourzyme-treated proteins. These increased amounts of hydrophobic AAs could serve as excellent sources of antioxidants and antihypertensive agents ( Khushairay et al, 2023 ). Although neutrase generates the least amounts of TAAs, the ratio of EAAs to TAAs was the highest in the yeast protein, reaching 71.80%.…”

A comparative study of the digestion behavior and functionality of protein from chia (Salvia hispanica L.) ingredients and protein fractions

“…At the endpoint of intestinal digestion, a substantial reduction of approximately 90 % in SP content was observed in all samples as compared to undigested counterparts ( p < 0.05, Table 1 ). Although chia protein solubility increases at neutral pH values reached 35 % ( Khushairay et al, 2023 ), lower soluble protein values at the end of intestinal digestion may be attributed to the extensive proteolysis caused by pancreatic proteases (e.g. trypsin and chymotrypsin) and peptidases producing smaller peptide fragments and free amino acids.…”