Isolation and functional caharacterization of chia (Salvia hispanica) proteins
Abstract The objective was to isolate and characterize the proteins of chia seeds cultivated in the Mexican southeast. The main protein fraction was glutelins (42.94%) that had the highest Water Absorption Capacity (WAbC). Prolamins had the highest Water Adsorption Capacity (WAdC) (1.83 g/g). Glutel...
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| Format: | Article |
| Language: | English |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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| Series: | Food Science and Technology |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200334&lng=en&tlng=en |