title: Physicochemical and functional properties of protein isolate produced from Australian chia seeds.
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.
authors.affiliation: School of Applied Sciences, RMIT University, VIC 3083, Australia; CSIRO Materials Science and Engineering, Clayton South, VIC 3169, Australia.
authors.forename: Yakindra Prasad
authors.initials: YP
authors.lastname: Timilsena
authors.affiliation: School of Applied Sciences, RMIT University, VIC 3083, Australia; CSIRO Materials Science and Engineering, Clayton South, VIC 3169, Australia.
authors.forename: Raju
authors.initials: R
authors.lastname: Adhikari
authors.affiliation: Centre for Chemistry and Biotechnology, Deakin University, Geelong, VIC 3217, Australia.
authors.forename: Colin J
authors.initials: CJ
authors.lastname: Barrow
authors.affiliation: School of Applied Sciences, RMIT University, VIC 3083, Australia; CSIRO Materials Science and Engineering, Clayton South, VIC 3169, Australia. Electronic address: benu.adhikari@rmit.edu.au.
authors.forename: Benu
authors.initials: B
authors.lastname: Adhikari
mesh_terms: D001315:Australia; D003890:Desiccation; D004043:Dietary Fiber; D005511:Food Handling; D005612:Freeze Drying; D006863:Hydrogen-Ion Concentration; D057927:Hydrophobic and Hydrophilic Interactions; D007526:Isoelectric Point; D010940:Plant Proteins / Q000737:chemistry*; D011208:Powders / Q000737:chemistry; D017433:Protein Structure, Secondary; D027544:Salvia / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*; D012965:Sodium Chloride / Q000737:chemistry; D012995:Solubility; D017550:Spectroscopy, Fourier Transform Infrared; D013696:Temperature; D014867:Water / Q000737:chemistry
chemical_list: D004043:Dietary Fiber; D010940:Plant Proteins; D011208:Powders; D014867:Water; D012965:Sodium Chloride
keywords: Chia-seed protein isolate; Denaturation; Secondary structure; Solubility; Surface hydrophobicity