Thermal and Physicochemical Properties and Nutritional Value of the Protein Fraction of Mexican Chia Seed (Salvia hispanica L.)

Abstract

Thermal, functional and nutritional properties of the main protein fractions and a protein isolate of chia seed from the state of Jalisco, Mexico, were studied by differential scanning calorimetry, gelling, foaming, water-holding capacity (WHC) and oil-holding capacity, amino acid profile, chemical score and in vitro digestibility tests. The protein isolate showed good WHC (4.06 g/g) and excellent oil-retention capacities (4.04 g/g), making it attractive as an additive in bakery products and food emulsions. It also contained high amounts of glutamic acid (123 g/kg raw protein), arginine (80.6 g/kg raw protein) and aspartic acid (61.3 g/kg raw protein). However, its essential amino acid profile showed deficiencies with respect to the 1985 standard of the FAO/WHO/UNU for pre-school children. Therefore, its use as a sole protein source is not recommended; supplementation with a lysine-rich source would be necessary, as this was the limiting amino acid.

The Effect of Salvia Hispanica L. Seeds on Weight Loss in Overweight and Obese Individuals with Type 2 Diabetes Mellitus

“…Despite these limitations, it is still widely used and accepted as the preferred method of measuring protein value (186). While a PDCAAS score has not been determined for Salba specifically, the PDCAAS of ground Mexican chia has been reported as 80% (187) due to limiting amounts of lysine compared to requirements of preschool-age children (188). However,…”

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

“…The protein-rich fraction has high essential sulfur amino acids (55 g/kg protein) and non-essential amino acid (286 g/kg protein) contents, but, like other vegetable proteins, also contains limited amino acids such as tryptophan (8 g/kg protein) and lysine (50 g/kg protein). Chia seed protein isolates have water-holding (4060 g/kg) and oil-holding (4040 g/kg) capacities (Olivos-Lugo et al, 2010) similar to those of the fiber-rich fraction (Va´zquez-Ovando et al, 2009). …”

Atividade Antitríptica Em Semente E Produto Alimentício De Chia (Salvia Hispanica L.)

“…21,22,[38][39][40][41][42] A detecção da atividade antitríptica e o isolamento de um inibidor de tripsina em sementes de chia são achados inéditos, uma vez que não foi encontrado, na busca da literatura científica realizada nas bases de dados, estudos anteriores que tenham analisado a presença desses inibidores. As proteínas da chia têm sido avaliadas quanto possíveis atividades biológicas, 43,44 sendo relatada inclusive a presença de peptídeos com ação inibitória sobre a enzima conversora de angiotensina. 45 No entanto, nada há sobre sua atividade antitríptica.…”