ArticleFoods (Basel, Switzerland)2023
The Nutritional and Functional Properties of Protein Isolates from Defatted Chia Flour Using Different Extraction pH.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Chia Seed Bioactives Ameliorate Diet-Induced Hyperlipidemia and Oxidative Stress: A Dual Mechanism Involving Antioxidant Enhancement and Putative HMG-CoA Reductase Inhibition.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Physicochemical Properties of Safflower (Foods (Basel, Switzerland) · 2026Article
- Protein quality and allergenicity assessment of chia seeds (Frontiers in toxicology · 2026Article
- Encapsulation of lutein in nanoemulsions: Comparative evaluation of chickpea and soy protein isolates on physicochemical stability, antioxidant activity, and rheological properties.Food chemistry: X · 2025Article
- Defatted chia (Current research in food science · 2025Review
- Scientific Mapping of Chia Protein Research: State of the Art and Future Trends.Foods (Basel, Switzerland) · 2024Review
- Characterization of Yeast Protein Hydrolysate for Potential Application as a Feed Additive.Food science of animal resources · 2024Article
- Alcalase-Based Chickpea (Foods (Basel, Switzerland) · 2024Article
- Optimization and Characterization of Protein Extraction from Asparagus Leafy By-Products.Foods (Basel, Switzerland) · 2024Article
- A comparative study of the digestion behavior and functionality of protein from chia (Current research in food science · 2024Article
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Authors and funding
4 authors.
Funding
Abstract
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
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