The DOI matches its Crossref record; 36 of the 36 references it cites were found in a registry or an index.
Isolation and Characterization of Proteins from Chia Seeds (Salvia hispanica L.)
Abstract
Chia ( Salvia hispanica L.) is a plant that produces seeds rich in some nutraceutical compounds with high protein content, but little is known about them; for this reason the aim of this study was to characterize the seed storage proteins. Protein fractions were extracted from chia seed flour. The main protein fraction corresponded to globulins (52%). Sedimentation coefficient studies showed that the globulin fraction contains mostly 11S and 7S proteins. The molecular sizes of all the reduced fractions were about 15-50 kDa. Electrophoretic experiments under native conditions exhibited four bands of globulins in the range of 104-628 kDa. The denaturation temperatures of crude albumins, globulins, prolamins, and glutelins were 103, 105, 85.6, and 91 °C, respectively; albumins and globulins had relatively good thermal stability. Selected globulin peptides by mass spectrometry showed homology to sesame proteins. A good balance of essential amino acids was found in the seed flour and globulins, especially of methionine+cysteine.
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Cited by
Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review
Ullah, R., Nadeem, M., Khalique, A., Imran, M., Mehmood, S., Javid, A., & Hussain, J. (2016) · Journal of Food Science and Technology · doi:10.1007/s13197-015-1967-0 · Cited by 365
Grancieri, M., Martino, H. S. D., & Gonzalez de Mejia, E. (2019) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12423 · Cited by 238
Cotabarren, J., Rosso, A. M., Tellechea, M., García-Pardo, J., Rivera, J. L., Obregón, W. D., & Parisi, M. G. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2018.09.061 · Cited by 155
Lopez (2015) · doi:10.1016/bs.afnr.2015.06.002 · Cited by 142
Health-promoting approaches of the use of chia seeds
Motyka, S., Skała, E., Ekiert, H., & Szopa, A. (2023) · Journal of Functional Foods · doi:10.1016/j.jff.2023.105480 · Cited by 90
Metadata
- Authors
- Sandoval-Oliveros, M. R., & Paredes-López, O.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2012-12-28
- Volume
- 61
- Issue
- 1
- Pages
- 193-201
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2326282877
- Cited by
- 266
- References
- 36
- FWCI
- 8.48
- Type
- journal article
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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