Application of enzymatic methods for chia (Salvia hispanica L) oil extraction

Authors

  • Norma Ciau-Solís Facultad de Ingeniería Química, Universidad Autónoma de Yucatán.
  • Gabriel Rosado-Rubio Facultad de Ingeniería Química, Universidad Autónoma de Yucatán.
  • Luis Chel Guerrero Facultad de Ingeniería Química, Universidad Autónoma de Yucatán.
  • David Betancur-Ancona Facultad de Ingeniería Química, Universidad Autónoma de Yucatán.

DOI:

https://doi.org/10.19230/jonnpr.2016.1.2.971

Keywords:

Chía, Salvia hispanica, oil, omega-3, enzyme.

Abstract

Aim. The aim was to evaluate the use of different enzymatic treatments on the oil extraction yield from Chia (Salvia hispanica L.) seeds
Methods. Enzymatic extraction was performed by treating of whole and degummed chia flours with different conditions of enzyme concentration, pH and temperature. Commercial enzymes were employed: Viscozyme LTM (endo-1,3 (4)-betaglucanase) derived from Aspergillus aculeatus, with 100 FBG g (Beta Glucanase-unit Fungal) and Neutrase0.8LTM, neutral protease with 0.8 AU-NH/g of activity, derived from Bacillus amyloliquefaciens.
Results. All treatments of enzymatic oil extraction were different (P <0.05) and the maximum oil yield obtained was 9.35%.
Conclusion. Oil extraction using enzymatic methods is not a viable for chia seed

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Published

2016-06-10

Issue

Vol. 1 No. 2: (July 2016) JONNPR.2016;1(2):43-80

Section

Original

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