Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds

Autores
López, Débora Natalia; Ingrassia, Romina; Busti, Pablo; Bonino, Julia; Delgado, Juan Francisco; Wagner, Jorge; Boeris, Valeria; Spelzini, Darío
Año de publicación
2017
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: Busti, Pablo. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Tecnología. Área Tecnología de los Alimentos; Argentina
Fil: Bonino, Julia. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina
Fil: Delgado, Juan Francisco. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina
Fil: Delgado, Juan Francisco. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Wagner, Jorge. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina
Fil: Delgado, Juan Francisco. 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: Chia protein isolates (CPI) were obtained through isoelectric precipitation under two different conditions in order to compare their structural properties. Extraction was carried out at pH 10 or 12, whereas precipitation pH was fixed at 4.5. Samples were named as CPI10 or CPI12, according to their extraction pH (10 or 12, respectively). The recovery of chia proteins was higher when the extraction was carried out at pH 12 (17% for CPI12 and 13% for CPI10); however, CPI12 protein content (775  g/kg) was slightly lower than CPI10 protein content (782  g/kg). Both samples showed similar SDS-PAGE pattern. Protein dispersions of both isolates led to highly stabilized particles due to their negative ζ potential (around −54 mV). CPI10 has a higher proportion of small particles in suspension, revealed by a lower d3,2 value. Spectroscopic techniques showed that CPI10 presented higher content of β-helix than CPI12, resulting in higher thermal stability. This observation was supported by FT-IR spectroscopy since CPI10 presented less unordered structure than CPI12. The energy of endotherms obtained in CPI12 was considerably lower than in CPI10. Extraction at higher alkaline conditions led to a more denatured protein conformation with a higher content of random structure (18.1% for CPI10 and 22.9% for CPI12).
Fuente
LWT - Food Science and Technology. 2018, 90
Materia
CHIA
PROTEINAS VEGETALES
INDUSTRIA ALIMENTARIA
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/9497
Acceder
id RIUCA_de4c10155f8eb7a52844bbf2e02cc34f
oai_identifier_str oai:ucacris:123456789/9497
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seedsLópez, Débora NataliaIngrassia, RominaBusti, PabloBonino, JuliaDelgado, Juan FranciscoWagner, JorgeBoeris, ValeriaSpelzini, DaríoCHIAPROTEINAS VEGETALESINDUSTRIA 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: Busti, Pablo. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Tecnología. Área Tecnología de los Alimentos; ArgentinaFil: Bonino, Julia. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; ArgentinaFil: Delgado, Juan Francisco. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; ArgentinaFil: Delgado, Juan Francisco. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Wagner, Jorge. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; ArgentinaFil: Delgado, Juan Francisco. 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: Chia protein isolates (CPI) were obtained through isoelectric precipitation under two different conditions in order to compare their structural properties. Extraction was carried out at pH 10 or 12, whereas precipitation pH was fixed at 4.5. Samples were named as CPI10 or CPI12, according to their extraction pH (10 or 12, respectively). The recovery of chia proteins was higher when the extraction was carried out at pH 12 (17% for CPI12 and 13% for CPI10); however, CPI12 protein content (775  g/kg) was slightly lower than CPI10 protein content (782  g/kg). Both samples showed similar SDS-PAGE pattern. Protein dispersions of both isolates led to highly stabilized particles due to their negative ζ potential (around −54 mV). CPI10 has a higher proportion of small particles in suspension, revealed by a lower d3,2 value. Spectroscopic techniques showed that CPI10 presented higher content of β-helix than CPI12, resulting in higher thermal stability. This observation was supported by FT-IR spectroscopy since CPI10 presented less unordered structure than CPI12. The energy of endotherms obtained in CPI12 was considerably lower than in CPI10. Extraction at higher alkaline conditions led to a more denatured protein conformation with a higher content of random structure (18.1% for CPI10 and 22.9% for CPI12).Elsevier2017info: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/123456789/94970023-643810.1016/j.lwt.2017.12.060López, D. et al. Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds [en línea]. LWT - Food Science and Technology. 2018, 90. doi:10.1016/j.lwt.2017.12.060 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/9497LWT - Food Science and Technology. 2018, 90reponame: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:123456789/9497instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:57:09.334Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds
title Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds
spellingShingle Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds
López, Débora Natalia
CHIA
PROTEINAS VEGETALES
INDUSTRIA ALIMENTARIA
title_short Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds
title_full Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds
title_fullStr Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds
title_full_unstemmed Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds
title_sort Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds
dc.creator.none.fl_str_mv López, Débora Natalia
Ingrassia, Romina
Busti, Pablo
Bonino, Julia
Delgado, Juan Francisco
Wagner, Jorge
Boeris, Valeria
Spelzini, Darío
author López, Débora Natalia
author_facet López, Débora Natalia
Ingrassia, Romina
Busti, Pablo
Bonino, Julia
Delgado, Juan Francisco
Wagner, Jorge
Boeris, Valeria
Spelzini, Darío
author_role author
author2 Ingrassia, Romina
Busti, Pablo
Bonino, Julia
Delgado, Juan Francisco
Wagner, Jorge
Boeris, Valeria
Spelzini, Darío
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv CHIA
PROTEINAS VEGETALES
INDUSTRIA ALIMENTARIA
topic CHIA
PROTEINAS VEGETALES
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: Busti, Pablo. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Tecnología. Área Tecnología de los Alimentos; Argentina
Fil: Bonino, Julia. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina
Fil: Delgado, Juan Francisco. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina
Fil: Delgado, Juan Francisco. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Wagner, Jorge. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina
Fil: Delgado, Juan Francisco. 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: Chia protein isolates (CPI) were obtained through isoelectric precipitation under two different conditions in order to compare their structural properties. Extraction was carried out at pH 10 or 12, whereas precipitation pH was fixed at 4.5. Samples were named as CPI10 or CPI12, according to their extraction pH (10 or 12, respectively). The recovery of chia proteins was higher when the extraction was carried out at pH 12 (17% for CPI12 and 13% for CPI10); however, CPI12 protein content (775  g/kg) was slightly lower than CPI10 protein content (782  g/kg). Both samples showed similar SDS-PAGE pattern. Protein dispersions of both isolates led to highly stabilized particles due to their negative ζ potential (around −54 mV). CPI10 has a higher proportion of small particles in suspension, revealed by a lower d3,2 value. Spectroscopic techniques showed that CPI10 presented higher content of β-helix than CPI12, resulting in higher thermal stability. This observation was supported by FT-IR spectroscopy since CPI10 presented less unordered structure than CPI12. The energy of endotherms obtained in CPI12 was considerably lower than in CPI10. Extraction at higher alkaline conditions led to a more denatured protein conformation with a higher content of random structure (18.1% for CPI10 and 22.9% for CPI12).
description Fil: López, Débora. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Área Fisicoquímica; Argentina
publishDate 2017
dc.date.none.fl_str_mv 2017
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/123456789/9497
0023-6438
10.1016/j.lwt.2017.12.060
López, D. et al. Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds [en línea]. LWT - Food Science and Technology. 2018, 90. doi:10.1016/j.lwt.2017.12.060 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/9497
url https://repositorio.uca.edu.ar/handle/123456789/9497
identifier_str_mv 0023-6438
10.1016/j.lwt.2017.12.060
López, D. et al. Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds [en línea]. LWT - Food Science and Technology. 2018, 90. doi:10.1016/j.lwt.2017.12.060 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/9497
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 - Food Science and Technology. 2018, 90
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
_version_ 1836638349838778368
score 13.22299

Publicaciones similares