关键词: 奇亚籽, 蛋白, 功能特性, 大豆分离蛋白

Abstract: In order to improve the utilization value of chia seed protein resource,the functional properties of chia seed protein were analyzed.Chia seed protein as the research object,compared with soy protein isolate（SPI）， the effects of pH,temperature,NaCl concentration,sucrose concentration,protein concentration on functional properties (solubility,water-holding capacity,oil-absorbing capacity,emulsifying capacity,emulsion stability,foaming capacity and foam stability) were investigated systematically.The results showed that the water holding capacity,oil-binding capacity and foaming stability of chia seed protein were higher than that of SPI,while the solubility,emulsifying property,emulsifying stability and foaming ability were lower than SPI.This study has made a more comprehensive research on the functional properties of Chia seed protein,which has a guiding significance for the development and application of Chia seed protein.

Key words: chia seed, protein, functional properties, soy protein isolate