Technological-functional features of chia, almond, pumpkin seed, soybean and pea proteins

Gabriel Poloto; Carolina Merheb-Dini; Débora Parra Baptista Freitas; Mirna Lúcia Gigante; Paulo Henrique Mariano Marfil

doi:10.5433/1679-0359.2025v46n3p675

Authors

Gabriel Poloto Universidade Federal do Triângulo Mineiro https://orcid.org/0009-0001-8134-8003
Carolina Merheb-Dini Universidade Federal do Triângulo Mineiro https://orcid.org/0000-0001-6176-3499
Débora Parra Baptista Freitas Universidade Estadual de Campinas https://orcid.org/0000-0002-4445-5643
Mirna Lúcia Gigante Universidade Estadual de Campinas
Paulo Henrique Mariano Marfil Universidade Federal do Triângulo Mineiro https://orcid.org/0000-0002-0145-3971

DOI:

https://doi.org/10.5433/1679-0359.2025v46n3p675

Keywords:

Functional properties, Plant based, Plant protein solubility, Plant protein isolates and concentrates.

Abstract

Plant proteins are gaining prominence in plant-based product development. Plant protein isolates and concentrates work as stabilizing, gelling and dispersing agents. Pea (86% protein), pumpkin seed (60% protein), almond (57.5% protein), chia (42% protein) and soybean (43% protein) protein technological-functional properties were determined. Samples were assessed based on the methodology proposed by the Brazilian Agricultural and Research Corporation to find emulsifying activity (EAI) and emulsion stability indices (ESI), foaming capacity (FC) and stability (FS), water solubility, gelling capacity, water holding capacity (WHC) and oil holding capacity (OHC). Peas recorded the highest FC (94.07 ± 6.87 %) and EAI (312.96 ± 14.32 ) (p<0.05) values. Soybean and chia accounted for the highest ESI (291.02 ± 15.68 min; 269.58 ± 19.84 min) and pumpkin seed recorded the lowest FS (82 ± 0.51 %) (p>0.05) values. Chia and pea proteins showed higher WHC (4.60 ± 0.26 g/g sample; 4.56 ± 0.01 g/g sample) value, whereas soybean and pea proteins presented higher OHC (2.58 ± 0.25 g/g sample; 2.43 ± 0.26 g/g sample) (p < 0.05) value. Almond protein recorded better gel formation at 0.06 g/mL, whereas soybean protein did not form gel at any of the tested concentrations. The five proteins were less soluble at pH ranging from 4 to 6 and they were more soluble at pH > 6. Pea protein showed the highest technological potential to develop new products among the assessed proteins, and this finding is likely related to its protein content, origin, extraction method and globulins found in it.

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Author Biographies

Gabriel Poloto, Universidade Federal do Triângulo Mineiro

Student of the Graduate Course of Food Engineering, Universidade Federal do Triângulo Mineiro, UFTM, Uberaba, MG, Brazil.

Carolina Merheb-Dini, Universidade Federal do Triângulo Mineiro

Profa. Dra., UFTM, Department of Food Engineering, Uberaba, MG, Brazil.

Débora Parra Baptista Freitas, Universidade Estadual de Campinas

Profa. Dra., Universidade Estadual de Campinas, UNICAMP, Department of Food Engineering and Technology, Campinas, SP, Brazil.

Mirna Lúcia Gigante, Universidade Estadual de Campinas

Profa. Dra., Universidade Estadual de Campinas, UNICAMP, Department of Food Engineering and Technology, Campinas, SP, Brazil.

Paulo Henrique Mariano Marfil, Universidade Federal do Triângulo Mineiro

Prof. Dr., UFTM, Department of Food Engineering, Uberaba, MG, Brazil.

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