Chia, an annual herbaceous plant, yields distinctive seeds known for their abundance in polyunsaturated fatty acids, fibers, proteins, minerals, and vitamins. The seeds have garnered significant attention in the food industry and are extensively utilized for oil production. The escalating demand for chia oil in the functional food market, attributed to its bioactive properties, has led to a concomitant increase in waste generation. The resulting meal is protein-rich, presenting opportunities for diverse applications; however, the primary obstacle lies in ensuring the purity of these proteins. This study, therefore, focuses on the extraction of proteins from the chia meal and investigates the impact of purification on their functional properties.

Менсах Э., Ермоченко А.И. (науч. рук. Надточий Л.А.) EFFECT OF PURIFICATION ON THE FUNCTIONAL PROPERTIES OF PROTEINS OBTAINED FROM CHIA SEED WASTE. // Сборник тезисов докладов конгресса молодых ученых. Электронное издание. – СПб: Университет ИТМО, [2024]. URL: https://kmu.itmo.ru/digests/article/12330