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| Extraction and nutrition evaluation of Chia (Salvia hispanica) protein |
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| DOI： |
| KeyWord:Chia protein alkali extraction and acid precipitation amino acid analysis nutrition evaluation |
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| Abstract: |
| Chia seed meal was used as raw material to extract Chia protein by alkali extraction and acid precipitation method. The effects of different conditions on the extraction yield were studied. Amino acid composition of Chia protein was analyzed and its nutritional value was evaluated and compared with soybean protein isolate. The results showed that the isoelectic point of Chia protein was 4.2. Under the conditions of ratio of water to material 35∶?1, pH 9.5, extraction temperature 45?℃，extraction time 40 min，and extraction for twice, the extraction rate of Chia protein was 61.52%. The total amount of amino acids was (991.84±0.26)mg/g, and the content of essential amino acids was (351.14±018) mg/g, which were higher than those of soybean protein isolate. According to EAAI, the essential amino acid composition of the Chia protein was closer to the standard protein than soybean protein isolate. The Chia protein had high nutritional value. |
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