Physicochemical characteristics of chia seed (Salvia hispanica) protein hydrolysates produced using ultrasonication followed by microwave-assisted hydrolysis

Chia (Salvia hispanica) has gained popularity due to its high nutritional content. Unfortunately, mucilage surrounding the chia seed (CS) limits the technological utilization of the protein. This study evaluated the bioactivity and functionality of CS protein hydrolysates (CSPH) produced by different treatments and a control (unhydrolyzed CS protein). Ultrasonication was used to separate mucilage from CS (7.8% yield). Proteins in defatted-CS flour were enzymatically hydrolyzed using conventional (enzymatic hydrolysis with alcalase) or sequential (enzymatic hydrolysis with alcalase + flavourzyme), and under water bath or microwave-assisted hydrolysis. CSPH from the sequential hydrolysis with microwave treatment showed superior (p