Abstract
Protein was isolated from Australian chia seeds and converted to powders using spray, freeze and vacuum drying methods, to investigate the effect of drying methods on physicochemical and functional attributes of chia-seed protein isolate (CPI). It was found that there was no significant difference in the proximate composition; however vacuum dried CPI (VDCPI) had the highest bulk density and oil absorption capacity, whereas spray dried powder (SDCPI) demonstrated the highest solubility, water absorption capacity and lowest surface hydrophobicity. Solubility of all powders was higher at elevated temperature and alkaline pH. Foaming capacity and foam stability of CPI were found to increase with increasing pH and protein concentration. SDCPI was the least denatured and VDCPI the most denatured, demonstrating the poorest solubility and foaming properties of the latter. These findings are expected to be useful in selection of a drying process to yield chia seed protein powders with more desirable functionality.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
