Chia protein hydrolysates: characterisation and emulsifying properties

Summary The evaluation of functional properties different chia protein hydrolysates (CPH) and their application in O/W emulsions were studied. Enzymatic treatments with pepsin, pancreatin or the sequential action pepsin–pancreatin applied to hydrolyse a concentrate (CPC). Oil‐in‐water stabilised CPC these CPHs, without mucilage, prepared at pH 7 10. Particle size, global stability, ζ ‐potential rheological measurement determined. CPH presented higher ( P ≤ 0.05) solubility surface hydrophobicity levels, exhibiting better emulsifying than CPC. Emulsions smaller droplet sizes those Regarding physicochemical less stable 10, showing destabilisation by creaming coalescence. addition mucilage increased apparent viscosity led modifications fluid behaviour, an interesting role as thickening agent.