Details

Autor(en) / Beteiligte

• Salazar‐Vega, Ine M.
• Julio, Luciana M.
• Segura‐Campos, Maira R.
• Tomás, Mabel C.

Titel

Chia protein hydrolysates: characterisation and emulsifying properties

Ist Teil von

• International journal of food science & technology, 2021-07, Vol.56 (7), p.3546-3555

Ort / Verlag

Oxford: Wiley Subscription Services, Inc

Erscheinungsjahr

2021

Link zum Volltext

Quelle

Wiley Online Library

Beschreibungen/Notizen

• Summary The evaluation of functional properties of different chia protein hydrolysates (CPH) and their application in O/W emulsions were studied. Enzymatic treatments with pepsin, pancreatin or the sequential action of pepsin–pancreatin were applied to hydrolyse a chia protein concentrate (CPC). Oil‐in‐water emulsions stabilised with CPC or these CPHs, with or without chia mucilage, were prepared at pH 7 or 10. Particle size, global stability, ζ‐potential and rheological measurement of emulsions were determined. CPH presented higher (P ≤ 0.05) solubility and surface hydrophobicity levels, exhibiting better emulsifying properties than CPC. Emulsions with CPH presented smaller (P ≤ 0.05) droplet sizes than those with CPC. Regarding to physicochemical stability, emulsions at pH 7 were less stable than those at pH 10, showing destabilisation by creaming and coalescence. The addition of chia mucilage increased the apparent viscosity of emulsions and led to modifications in their fluid behaviour, exhibiting an interesting role as a thickening agent. The production and characterisation of a chia protein concentrate (CPC) and different chia protein hydrolysates (CPHs) were studied. Enzymatic treatments with pepsin, pancreatin or the sequential action of pepsin–pancreatin were applied to hydrolyse a chia protein concentrate (CPC). Additionally, oil‐in‐water emulsions stabilised with CPC or these CPHs, with or without chia mucilage, were prepared at pH 7 or 10, and their particle size, global stability, ζ‐potential and rheological measurement of emulsions were determined.