Premium
Chia protein hydrolysates: characterisation and emulsifying properties
Author(s) -
SalazarVega Ine M.,
Julio Luciana M.,
SeguraCampos Maira R.,
Tomás Mabel C.
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14981
Subject(s) - creaming , chemistry , mucilage , emulsion , rheology , destabilisation , chromatography , thickening agent , particle size , apparent viscosity , hydrolysate , pea protein , solubility , hydrolysis , chemical engineering , thickening , materials science , food science , biochemistry , organic chemistry , psychology , ecology , social psychology , polymer science , composite material , biology , engineering
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.