Thermal and physicochemical properties and nutritional value of the protein fraction of Mexican chia seed (Salvia hispanica L.)

Food Sci Technol Int. 2010 Feb;16(1):89-96. doi: 10.1177/1082013209353087. Epub 2010 Feb 5.


Thermal, functional and nutritional properties of the main protein fractions and a protein isolate of chia seed from the state of Jalisco, Mexico, were studied by differential scanning calorimetry, gelling, foaming, water-holding capacity (WHC) and oil-holding capacity, amino acid profile, chemical score and in vitro digestibility tests. The protein isolate showed good WHC (4.06 g/g) and excellent oil-retention capacities (4.04 g/g), making it attractive as an additive in bakery products and food emulsions. It also contained high amounts of glutamic acid (123 g/kg raw protein), arginine (80.6 g/kg raw protein) and aspartic acid (61.3 g/kg raw protein). However, its essential amino acid profile showed deficiencies with respect to the 1985 standard of the FAO/WHO/UNU for pre-school children. Therefore, its use as a sole protein source is not recommended; supplementation with a lysine-rich source would be necessary, as this was the limiting amino acid.

Publication types

  • Comparative Study
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Arginine / analysis
  • Aspartic Acid / analysis
  • Calorimetry, Differential Scanning
  • Chemical Phenomena
  • Corn Oil / analysis
  • Corn Oil / chemistry
  • Digestion
  • Food, Fortified / analysis*
  • Gels
  • Glutamic Acid / analysis
  • Glutens / chemistry
  • Mexico
  • Nutritive Value
  • Plant Preparations / chemistry*
  • Plant Proteins / chemistry*
  • Protein Stability
  • Salvia / chemistry*
  • Seeds / chemistry*
  • Temperature
  • Water / analysis


  • Gels
  • Plant Preparations
  • Plant Proteins
  • Water
  • Aspartic Acid
  • Glutamic Acid
  • Corn Oil
  • Glutens
  • Arginine