Chia protein hydrolysates: characterisation and emulsifying properties

Autores
Salazar Vega, Ine M.; Julio, Luciana Magdalena; Segura Campos, Maira Rubi; Tomás, Mabel Cristina
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Salazar Vega, Ine M.. Universidad Autónoma de Yucatán; México
Fil: Julio, Luciana Magdalena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Segura Campos, Maira Rubi. Universidad Autónoma de Yucatán; México
Fil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
CHIA MUCILAGE
CHIA PROTEIN CONCENTRATE
CHIA PROTEIN HYDROLYSATES
FUNCTIONAL PROPERTIES
O/W EMULSIONS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/135576
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/135576
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Chia protein hydrolysates: characterisation and emulsifying propertiesSalazar Vega, Ine M.Julio, Luciana MagdalenaSegura Campos, Maira RubiTomás, Mabel CristinaCHIA MUCILAGECHIA PROTEIN CONCENTRATECHIA PROTEIN HYDROLYSATESFUNCTIONAL PROPERTIESO/W EMULSIONShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The 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.Fil: Salazar Vega, Ine M.. Universidad Autónoma de Yucatán; MéxicoFil: Julio, Luciana Magdalena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Segura Campos, Maira Rubi. Universidad Autónoma de Yucatán; MéxicoFil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaWiley Blackwell Publishing, Inc2021-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/135576Salazar Vega, Ine M.; Julio, Luciana Magdalena; Segura Campos, Maira Rubi; Tomás, Mabel Cristina; Chia protein hydrolysates: characterisation and emulsifying properties; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 1-2021; 1-260950-54231365-2621CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.14981info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.14981info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:52:04Zoai:ri.conicet.gov.ar:11336/135576instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:52:04.62CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Chia protein hydrolysates: characterisation and emulsifying properties
title Chia protein hydrolysates: characterisation and emulsifying properties
spellingShingle Chia protein hydrolysates: characterisation and emulsifying properties
Salazar Vega, Ine M.
CHIA MUCILAGE
CHIA PROTEIN CONCENTRATE
CHIA PROTEIN HYDROLYSATES
FUNCTIONAL PROPERTIES
O/W EMULSIONS
title_short Chia protein hydrolysates: characterisation and emulsifying properties
title_full Chia protein hydrolysates: characterisation and emulsifying properties
title_fullStr Chia protein hydrolysates: characterisation and emulsifying properties
title_full_unstemmed Chia protein hydrolysates: characterisation and emulsifying properties
title_sort Chia protein hydrolysates: characterisation and emulsifying properties
dc.creator.none.fl_str_mv Salazar Vega, Ine M.
Julio, Luciana Magdalena
Segura Campos, Maira Rubi
Tomás, Mabel Cristina
author Salazar Vega, Ine M.
author_facet Salazar Vega, Ine M.
Julio, Luciana Magdalena
Segura Campos, Maira Rubi
Tomás, Mabel Cristina
author_role author
author2 Julio, Luciana Magdalena
Segura Campos, Maira Rubi
Tomás, Mabel Cristina
author2_role author
author
author
dc.subject.none.fl_str_mv CHIA MUCILAGE
CHIA PROTEIN CONCENTRATE
CHIA PROTEIN HYDROLYSATES
FUNCTIONAL PROPERTIES
O/W EMULSIONS
topic CHIA MUCILAGE
CHIA PROTEIN CONCENTRATE
CHIA PROTEIN HYDROLYSATES
FUNCTIONAL PROPERTIES
O/W EMULSIONS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Salazar Vega, Ine M.. Universidad Autónoma de Yucatán; México
Fil: Julio, Luciana Magdalena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Segura Campos, Maira Rubi. Universidad Autónoma de Yucatán; México
Fil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description 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.
publishDate 2021
dc.date.none.fl_str_mv 2021-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/135576
Salazar Vega, Ine M.; Julio, Luciana Magdalena; Segura Campos, Maira Rubi; Tomás, Mabel Cristina; Chia protein hydrolysates: characterisation and emulsifying properties; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 1-2021; 1-26
0950-5423
1365-2621
CONICET Digital
CONICET
url http://hdl.handle.net/11336/135576
identifier_str_mv Salazar Vega, Ine M.; Julio, Luciana Magdalena; Segura Campos, Maira Rubi; Tomás, Mabel Cristina; Chia protein hydrolysates: characterisation and emulsifying properties; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 1-2021; 1-26
0950-5423
1365-2621
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.14981
info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.14981
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269134012809216
score 13.13397

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