Muñoz-González Irene, Merino-Álvarez Esther, Salvador Marina, Pintado Tatiana, Ruiz-Capillas Claudia, Jiménez-Colmenero Francisco, Herrero Ana M
Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
Gels. 2019 Apr 10;5(2):19. doi: 10.3390/gels5020019.
Chia ( L.) is an oilseed plant which contains proteins of high biological value and other healthy components with interesting technological properties. For these reasons, chia could be a promising option for the formation and stabilization of oil-in-water emulsions. The aim of this study is to evaluate the potential of chia protein (from chia flour) in the formation of emulsions. To that end, composition and technological and structural properties determined by infrared spectroscopy were investigated in conventional (EC) and gelled (EGC) emulsions with chia and compared with their corresponding soy protein emulsions with the same protein content [conventional (ES) or gelled (EGS)] used as reference. All emulsions containing chia had better fat and water binding properties than those elaborated with soy protein isolate (SPI). The color of the emulsions varied significantly depending on whether the emulsions were made with chia or SPI. EGS and EGC exhibited the greatest ( < 0.05) penetration force values, being EGC the firmest ( < 0.05). Depending on the type of emulsion, Attenuated Total Reflectance (ATR)-FTIR Spectroscopy revealed differences in their lipid structure and interaction in terms of lipid acyl chain mobility (order/disorder) and emulsion droplet size. These structural characteristics could be related to the textural behavior of emulsions.
芡欧鼠尾草（L.）是一种含油种子植物，其含有具有高生物学价值的蛋白质以及其他具有有趣技术特性的健康成分。基于这些原因，芡欧鼠尾草可能是形成和稳定水包油乳液的一个有前景的选择。本研究的目的是评估芡欧鼠尾草蛋白（来自芡欧鼠尾草粉）在乳液形成中的潜力。为此，对含有芡欧鼠尾草的常规乳液（EC）和凝胶化乳液（EGC）进行了研究，通过红外光谱测定其组成、技术和结构特性，并与具有相同蛋白质含量的相应大豆蛋白乳液[常规（ES）或凝胶化（EGS）]作为参考进行比较。所有含有芡欧鼠尾草的乳液比用大豆分离蛋白（SPI）制备的乳液具有更好的脂肪和水结合特性。乳液的颜色根据其是由芡欧鼠尾草还是SPI制成而有显著差异。EGS和EGC表现出最大（<0.05）的穿透力值，其中EGC最坚实（<0.05）。根据乳液类型，衰减全反射（ATR）-傅里叶变换红外光谱（FTIR）揭示了它们在脂质结构以及脂质酰基链流动性（有序/无序）和乳液液滴大小方面的相互作用存在差异。这些结构特征可能与乳液的质地行为有关。
