Physicochemical and functional properties of protein isolate produced from Australian chia seeds
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- 作者：Yakindra Prasad Timilsenaa ; b ; Raju Adhikaria ; b ; Colin J. Barrowc ; Benu Adhikaria ; b ; benu.adhikari@rmit.edu.au" class="auth_mail" title="E-mail the corresponding author
- 关键词：Chia-seed protein isolate ; Solubility ; Surface hydrophobicity ; Denaturation ; Secondary structure
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 December 2016
- 年：2016
- 卷：212
- 期：Complete
- 页码：648-656
- 全文大小：997 K
文摘
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Physicochemical and functional properties of chia seed protein isolate (CPI) were investigated.
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Solubility of CPI increased with increase pH, temperature and NaCl concentration.
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Foaming properties were strongly dependent on the concentration and pH.
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Spray-dried CPI was least denatured among vacuum and freeze dried samples.
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Solubility and foaming properties of spray-dried CPI were superior to freeze and vacuum-dried CPI.