The Nutritional and Functional Properties of Protein Isolates from Defatted Chia Flour Using Different Extraction pH
This study aims to determine the effects of various alkaline pHs on the nutritional and functional properties of protein isolated from defatted chia flour (DCF). The DCF isolated using alkali extraction method at pH 8.5, 10.0, and 12.0 were coded as CPI-8.5, CPI-10.0, and CPI-12.0, respectively. The...
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| Format: | Article |
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MDPI AG
2023-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/16/3046 |
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| author | Etty Syarmila Ibrahim Khushairay Ma’aruf Abd Ghani Abdul Salam Babji Salma Mohamad Yusop |
| author_facet | Etty Syarmila Ibrahim Khushairay Ma’aruf Abd Ghani Abdul Salam Babji Salma Mohamad Yusop |
| author_sort | Etty Syarmila Ibrahim Khushairay |
| collection | DOAJ |
| description | This study aims to determine the effects of various alkaline pHs on the nutritional and functional properties of protein isolated from defatted chia flour (DCF). The DCF isolated using alkali extraction method at pH 8.5, 10.0, and 12.0 were coded as CPI-8.5, CPI-10.0, and CPI-12.0, respectively. The highest extraction yield and protein recovery yield was demonstrated by CPI-12.0 (19.10 and 59.63%, respectively), with a total protein content of 74.53%, and glutelin showed the highest portion (79.95%). The CPI-12.0 also demonstrated the most elevated essential (36.87%), hydrophobic (33.81%), and aromatic (15.54%) amino acid content among other samples. The DCF exhibited the highest water (23.90 gg<sup>−1</sup>) and oil (8.23 gg<sup>−1</sup>) absorption capacity, whereas the CPI-8.5 showed the highest protein solubility (72.31%) at pH 11. DCF demonstrated the highest emulsifying capacity at pH 11 (82.13%), but the highest stability was shown at pH 5 (82.05%). Furthermore, CPI-12.0 at pH 11 shows the highest foaming capacity (83.16%) and stability (83.10%). Despite that, the CPI-10.0 manifested the highest antioxidant capacity (DPPH: 42.48%; ABTS: 66.23%; FRAP: 0.19), as well as ACE-I (35.67%). Overall, the extraction pH had significant effects in producing chia protein isolates (CPI) with improved nutritional and functional qualities. |
| first_indexed | 2024-03-10T23:56:37Z |
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| id | doaj.art-bcf8e5021cc84928b6581511e1737ad4 |
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| language | English |
| last_indexed | 2024-03-10T23:56:37Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-bcf8e5021cc84928b6581511e1737ad42023-11-19T01:05:59ZengMDPI AGFoods2304-81582023-08-011216304610.3390/foods12163046The Nutritional and Functional Properties of Protein Isolates from Defatted Chia Flour Using Different Extraction pHEtty Syarmila Ibrahim Khushairay0Ma’aruf Abd Ghani1Abdul Salam Babji2Salma Mohamad Yusop3Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, MalaysiaFaculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Terengganu 21030, Terengganu, MalaysiaDepartment of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, MalaysiaDepartment of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, MalaysiaThis study aims to determine the effects of various alkaline pHs on the nutritional and functional properties of protein isolated from defatted chia flour (DCF). The DCF isolated using alkali extraction method at pH 8.5, 10.0, and 12.0 were coded as CPI-8.5, CPI-10.0, and CPI-12.0, respectively. The highest extraction yield and protein recovery yield was demonstrated by CPI-12.0 (19.10 and 59.63%, respectively), with a total protein content of 74.53%, and glutelin showed the highest portion (79.95%). The CPI-12.0 also demonstrated the most elevated essential (36.87%), hydrophobic (33.81%), and aromatic (15.54%) amino acid content among other samples. The DCF exhibited the highest water (23.90 gg<sup>−1</sup>) and oil (8.23 gg<sup>−1</sup>) absorption capacity, whereas the CPI-8.5 showed the highest protein solubility (72.31%) at pH 11. DCF demonstrated the highest emulsifying capacity at pH 11 (82.13%), but the highest stability was shown at pH 5 (82.05%). Furthermore, CPI-12.0 at pH 11 shows the highest foaming capacity (83.16%) and stability (83.10%). Despite that, the CPI-10.0 manifested the highest antioxidant capacity (DPPH: 42.48%; ABTS: 66.23%; FRAP: 0.19), as well as ACE-I (35.67%). Overall, the extraction pH had significant effects in producing chia protein isolates (CPI) with improved nutritional and functional qualities.https://www.mdpi.com/2304-8158/12/16/3046alkaline extraction pHdefatted chia flourfunctional propertiesnutritional propertiesprotein isolates |
| spellingShingle | Etty Syarmila Ibrahim Khushairay Ma’aruf Abd Ghani Abdul Salam Babji Salma Mohamad Yusop The Nutritional and Functional Properties of Protein Isolates from Defatted Chia Flour Using Different Extraction pH Foods alkaline extraction pH defatted chia flour functional properties nutritional properties protein isolates |
| title | The Nutritional and Functional Properties of Protein Isolates from Defatted Chia Flour Using Different Extraction pH |
| title_full | The Nutritional and Functional Properties of Protein Isolates from Defatted Chia Flour Using Different Extraction pH |
| title_fullStr | The Nutritional and Functional Properties of Protein Isolates from Defatted Chia Flour Using Different Extraction pH |
| title_full_unstemmed | The Nutritional and Functional Properties of Protein Isolates from Defatted Chia Flour Using Different Extraction pH |
| title_short | The Nutritional and Functional Properties of Protein Isolates from Defatted Chia Flour Using Different Extraction pH |
| title_sort | nutritional and functional properties of protein isolates from defatted chia flour using different extraction ph |
| topic | alkaline extraction pH defatted chia flour functional properties nutritional properties protein isolates |
| url | https://www.mdpi.com/2304-8158/12/16/3046 |
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