Study the Optimal Conditions for the Production of Protein Isolates from Chia Seeds

Abstract

The current study aimed to produce a protein concentrate and isolate from chia seeds, and  studying the chemical composition of them, in addition to determining the optimum conditions (pH of extraction, extraction temperature, extraction time, and  mixing ratio) for the production of protein isolates from chia seeds. The alkaline extraction method was used to obtain the protein isolate and then sedimentation at the isoelectric point (pH = 4.5). The results of the chemical composition of the whole, defatted, concentrated, and protein isolate of the chia seeds indicated that the protein isolate of chia seeds was significantly superior in terms of protein content, where the percentage of protein reached 83.7%, while the percentage of moisture, fat, fiber, ash and carbohydrates were significantly decreased compared to the whole and defatted seeds and the protein concentrate of chia seeds. The results of the research also indicated that the best pH for protein extraction was 12, as it gave an extraction percentage of 78.77%, while the best extraction temperature was 60 ° C, with an extraction percentage of 73.8%.In addition, the extraction time of 60 minutes gave the highest protein extraction percentage (78.60%), and the mixing ratio of 30: 1 (w / v) was significantly superior to give the best extraction percentage for chia seed protein isolate (79.56) %.