Effects of extraction pH of chia protein isolates on functional properties
- Autores
- López, Débora Natalia; Ingrassia, Romina; Busti, Pablo; Wagner, Jorge; Boeris, Valeria; Spelzini, Darío
- Año de publicación
- 2018
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión aceptada
- Descripción
- Fil: López, Débora. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Área Fisicoquímica; Argentina
Fil: López, Débora. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ingrassia, Romina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Área Fisicoquímica; Argentina
Fil: Ingrassia, Romina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ingrassia, Romina. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; Argentina
Fil: Busti, Pablo. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Tecnología. Área Tecnología de los Alimentos; Argentina
Fil: Wagner, Jorge. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina
Fil: Wagner, Jorge. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Boeris, Valeria. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Área Fisicoquímica; Argentina
Fil: Boeris, Valeria. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina
Fil: Spelzini, Darío. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Área Fisicoquímica; Argentina
Fil: Spelzini, Darío. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina
Abstract: The aim of this work was to study the effect of the extraction pH on the functional properties of chia protein isolates (CPI). Samples were named as CPI10 or CPI12, according to their extraction pH, 10 or 12, respectively. Functional properties were significantly modified by the extraction pH. Color properties revealed that CPI12 presented a lower L* (47.8 ± 0.9 for CPI10 and 30 ± 1 for CPI12). Besides, a higher b* value was obtained for CPI12 (7.0 ± 0.3 for CPI12 and 5.6 ± 0.7 for CPI10), as a result of a higher ash content. CPI12 showed a higher WAC probably due to a higher exposure of polar amino acids (4.4 ± 0.1 g/g and 6.0 ± 0.2 g/g), whereas CPI10 showed a higher ability to bind oil (7.1 ± 0.2 g/g and 6.1 ± 0.2 g/g for CPI10 and CPI12, respectively). CPI10 proved more appropriate as an emulsion stabilizer than CPI12, which could be due to its higher surface hydrophobicity, protein solubility and negative net charge. The d4,3 (μm) was 29.5 ± 0.4 and 20.4 ± 0.3 in emulsions stabilized with CPI12 and CPI10, respectively. Although both isolates underwent heat gelation, they exhibited a weak gel behavior. Overall, CPI10 may be more suitable for the food industry as a meat replacer or extender. - Fuente
- LWT. 2018, 97
- Materia
-
CHIA
PROTEINAS VEGETALES
PH
GELIFICACION
INDUSTRIA ALIMENTARIA - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/4.0/
- Repositorio
- Institución
- Pontificia Universidad Católica Argentina
- OAI Identificador
- oai:ucacris:123456789/9496
Ver los metadatos del registro completo
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Effects of extraction pH of chia protein isolates on functional propertiesLópez, Débora NataliaIngrassia, RominaBusti, PabloWagner, JorgeBoeris, ValeriaSpelzini, DaríoCHIAPROTEINAS VEGETALESPHGELIFICACIONINDUSTRIA ALIMENTARIAFil: López, Débora. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Área Fisicoquímica; ArgentinaFil: López, Débora. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ingrassia, Romina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Área Fisicoquímica; ArgentinaFil: Ingrassia, Romina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ingrassia, Romina. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; ArgentinaFil: Busti, Pablo. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Tecnología. Área Tecnología de los Alimentos; ArgentinaFil: Wagner, Jorge. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; ArgentinaFil: Wagner, Jorge. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Boeris, Valeria. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Área Fisicoquímica; ArgentinaFil: Boeris, Valeria. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; ArgentinaFil: Spelzini, Darío. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Área Fisicoquímica; ArgentinaFil: Spelzini, Darío. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; ArgentinaAbstract: The aim of this work was to study the effect of the extraction pH on the functional properties of chia protein isolates (CPI). Samples were named as CPI10 or CPI12, according to their extraction pH, 10 or 12, respectively. Functional properties were significantly modified by the extraction pH. Color properties revealed that CPI12 presented a lower L* (47.8 ± 0.9 for CPI10 and 30 ± 1 for CPI12). Besides, a higher b* value was obtained for CPI12 (7.0 ± 0.3 for CPI12 and 5.6 ± 0.7 for CPI10), as a result of a higher ash content. CPI12 showed a higher WAC probably due to a higher exposure of polar amino acids (4.4 ± 0.1 g/g and 6.0 ± 0.2 g/g), whereas CPI10 showed a higher ability to bind oil (7.1 ± 0.2 g/g and 6.1 ± 0.2 g/g for CPI10 and CPI12, respectively). CPI10 proved more appropriate as an emulsion stabilizer than CPI12, which could be due to its higher surface hydrophobicity, protein solubility and negative net charge. The d4,3 (μm) was 29.5 ± 0.4 and 20.4 ± 0.3 in emulsions stabilized with CPI12 and CPI10, respectively. Although both isolates underwent heat gelation, they exhibited a weak gel behavior. Overall, CPI10 may be more suitable for the food industry as a meat replacer or extender.Elsevier2018info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/94960023-643810.1016/j.lwt.2018.07.036López, D. et al. Effects of extraction pH of chia protein isolates on functional properties [en línea]. LWT. 2018, 97. doi:10.1016/j.lwt.2018.07.036 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/9496LWT. 2018, 97reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-07-03T10:57:09Zoai:ucacris:123456789/9496instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:57:09.331Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse |
dc.title.none.fl_str_mv |
Effects of extraction pH of chia protein isolates on functional properties |
title |
Effects of extraction pH of chia protein isolates on functional properties |
spellingShingle |
Effects of extraction pH of chia protein isolates on functional properties López, Débora Natalia CHIA PROTEINAS VEGETALES PH GELIFICACION INDUSTRIA ALIMENTARIA |
title_short |
Effects of extraction pH of chia protein isolates on functional properties |
title_full |
Effects of extraction pH of chia protein isolates on functional properties |
title_fullStr |
Effects of extraction pH of chia protein isolates on functional properties |
title_full_unstemmed |
Effects of extraction pH of chia protein isolates on functional properties |
title_sort |
Effects of extraction pH of chia protein isolates on functional properties |
dc.creator.none.fl_str_mv |
López, Débora Natalia Ingrassia, Romina Busti, Pablo Wagner, Jorge Boeris, Valeria Spelzini, Darío |
author |
López, Débora Natalia |
author_facet |
López, Débora Natalia Ingrassia, Romina Busti, Pablo Wagner, Jorge Boeris, Valeria Spelzini, Darío |
author_role |
author |
author2 |
Ingrassia, Romina Busti, Pablo Wagner, Jorge Boeris, Valeria Spelzini, Darío |
author2_role |
author author author author author |
dc.subject.none.fl_str_mv |
CHIA PROTEINAS VEGETALES PH GELIFICACION INDUSTRIA ALIMENTARIA |
topic |
CHIA PROTEINAS VEGETALES PH GELIFICACION INDUSTRIA ALIMENTARIA |
dc.description.none.fl_txt_mv |
Fil: López, Débora. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Área Fisicoquímica; Argentina Fil: López, Débora. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Ingrassia, Romina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Área Fisicoquímica; Argentina Fil: Ingrassia, Romina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Ingrassia, Romina. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; Argentina Fil: Busti, Pablo. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Tecnología. Área Tecnología de los Alimentos; Argentina Fil: Wagner, Jorge. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina Fil: Wagner, Jorge. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Boeris, Valeria. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Área Fisicoquímica; Argentina Fil: Boeris, Valeria. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina Fil: Spelzini, Darío. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Área Fisicoquímica; Argentina Fil: Spelzini, Darío. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina Abstract: The aim of this work was to study the effect of the extraction pH on the functional properties of chia protein isolates (CPI). Samples were named as CPI10 or CPI12, according to their extraction pH, 10 or 12, respectively. Functional properties were significantly modified by the extraction pH. Color properties revealed that CPI12 presented a lower L* (47.8 ± 0.9 for CPI10 and 30 ± 1 for CPI12). Besides, a higher b* value was obtained for CPI12 (7.0 ± 0.3 for CPI12 and 5.6 ± 0.7 for CPI10), as a result of a higher ash content. CPI12 showed a higher WAC probably due to a higher exposure of polar amino acids (4.4 ± 0.1 g/g and 6.0 ± 0.2 g/g), whereas CPI10 showed a higher ability to bind oil (7.1 ± 0.2 g/g and 6.1 ± 0.2 g/g for CPI10 and CPI12, respectively). CPI10 proved more appropriate as an emulsion stabilizer than CPI12, which could be due to its higher surface hydrophobicity, protein solubility and negative net charge. The d4,3 (μm) was 29.5 ± 0.4 and 20.4 ± 0.3 in emulsions stabilized with CPI12 and CPI10, respectively. Although both isolates underwent heat gelation, they exhibited a weak gel behavior. Overall, CPI10 may be more suitable for the food industry as a meat replacer or extender. |
description |
Fil: López, Débora. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Área Fisicoquímica; Argentina |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
acceptedVersion |
dc.identifier.none.fl_str_mv |
https://repositorio.uca.edu.ar/handle/123456789/9496 0023-6438 10.1016/j.lwt.2018.07.036 López, D. et al. Effects of extraction pH of chia protein isolates on functional properties [en línea]. LWT. 2018, 97. doi:10.1016/j.lwt.2018.07.036 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/9496 |
url |
https://repositorio.uca.edu.ar/handle/123456789/9496 |
identifier_str_mv |
0023-6438 10.1016/j.lwt.2018.07.036 López, D. et al. Effects of extraction pH of chia protein isolates on functional properties [en línea]. LWT. 2018, 97. doi:10.1016/j.lwt.2018.07.036 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/9496 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/4.0/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/4.0/ |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
LWT. 2018, 97 reponame:Repositorio Institucional (UCA) instname:Pontificia Universidad Católica Argentina |
reponame_str |
Repositorio Institucional (UCA) |
collection |
Repositorio Institucional (UCA) |
instname_str |
Pontificia Universidad Católica Argentina |
repository.name.fl_str_mv |
Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina |
repository.mail.fl_str_mv |
claudia_fernandez@uca.edu.ar |
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13.069144 |