Effect of protein extraction and fractionation of chia seeds grown in different locations: Nutritional, antinutritional and protein quality assessment

Chia (Salvia hispanica) has become increasingly popular in recent years due to its high protein content, among other nutritional benefits. This study aims to evaluate the nutritional and antinutritional composition, protein profile and protein quality of two chia seeds grown in Mexico and the UK, as well as to assess the impact that occurs during protein extraction and fractionation. Protein content of chia samples showed an increase after degumming, defatting, and extraction, obtaining protein concentrates from Mexican (MPC) and British (BPC) chia seeds with 88.32 and 89.20 g/100 g dw, respectively. Main protein fractions found in both chia seeds were globulins (Glo) and albumins (Alb). Essential amino acid index (EAAI) of chia samples ranged between 189.40 and 496.73% showing a 2-fold increase in comparison to the reference protein. In vitro protein digestibility (IVPD) increased after protein extraction (91% for MPC and BPC) but decreased after fractionation (∼68%). Trypsin inhibitors increased 78–82% after protein extraction, while total phenolics content (TPC) increased 7.77- and 5.76-fold for Mexican albumins (MAlb) and British albumins (BAlb), respectively. Phytic acid content showed a reduction of > 90% after extraction/fractionation. These findings showed that depending on the extraction and/or fractionation methods used the protein quality, digestibility and antinutrients will be highly influenced

Sustainable Production in the Food Industry Volume 6: Sustainable Primary Production (6): 128-149 (2021)

22 Páginas.-- 2 FigurasChallenges in the food industry relate not only to demographic pressure and environment protection, but also to new consumer demands and specific health requirements. Multidisciplinary studies on raw materials, waste valorisation, efficient green technologies, new products and biodegradable smart packaging are needed. Real-time process control, quality, safety and authenticity will rely on powerful proces analytical technology, multi-sensors and advanced computing and digitalisation systemsPeer reviewe

Legumes as food ingredient: characterization, processing, and applications

Editores: Jiménez-López, José Carlos (CSIC); Clemente, Alfonso (CSIC

Study of influential factors on oligosaccharide formation by fructosyltransferase activity during stachyose hydrolysis by pectinex ultra SP-L

The influence of reaction conditions for oligosaccharide synthesis from stachyose using a commercial enzymatic preparation from Aspergillus aculeatus (Pectinex Ultra SP-L) was studied. Oligosaccharides were analyzed by gas chromatography with flame ionization detection (GC-FID) and matrix-assisted laser desorption/ionization–time-of-flight–mass spectrometry (MALDI-TOF-MS). Galactosyl-melibiose (DP3) was synthesized as a result of fructosidase activity, whereas fructosyl-stachyose (DP5) and difructosyl-stachyose (DP6) were formed as a consequence of the fructosyltransferase activity of Pectinex Ultra SP-L. The optimal reaction conditions for the synthesis of penta- and hexasaccharides were 60 °C, pH 5.5, 600 mg/mL stachyose, and 34 U/mL enzyme. Reaction time played an important role in oligosaccharide mixture composition constituted by 20% DP5, 0.7% DP6, 55% stachyose, 21% galactosyl-melibiose, and 1% monosaccharides after 1 h and 16% DP5, 4% DP6, 27% stachyose, 44% galactosyl-melibiose, and 2% monosaccharides after 3 h. In conclusion, stachyose could be used as a substrate for the enzymatic synthesis of new oligosaccharides that may open new opportunities in the development of future prebiotics.This work has been financed under a R+D program of the Spanish Ministry of Science and Innovation Science, Projects AGL-2008-00941/ALI and Consolider Ingenio 2010 (FUN-CFOOD) CSD 2007-00063; a R+D program of the Comunidad de Madrid, Project ALIBIRD P2009/AGR-1469; and as a R+D program of the Comunidad de Castilla-La Mancha, POII10-0178-4685.Peer Reviewe