Effect of α-Amylase on the Structure of Chia Seed Mucilage

Abstract

Thanks to its nutritional and mechanical properties, chia seed mucilage is becoming increasingly popular in the food industry as a small biomolecule. The mechanical properties of an ingredient are a key element for food appreciation during chewing. Therefore, with this study, we explore for the first time the structural changes that chia seed mucilage undergoes when treated with α-amylase, the most abundant enzyme in human saliva. First, rheological time-sweep tests were performed on samples with different enzyme and constant chia mucilage concentrations. Then, the effect of increasing the chia mucilage concentration at a constant enzyme content was investigated. The results show that structural changes occur after enzyme treatment. Rheological measurements show a thickening of the material with an increase in the elastic modulus depending on the concentrations of α-amylase and chia used. This effect is attributed to the release and aggregation of insoluble fibrous aggregates that naturally form the mucilage after the cleavage of the α-1,4-glucoside bond between the α-D-glucopyranose residue and the second β-D-xylopyranose residue by α-amylase. Thus, our data suggest an α-amylase-mediated restructuring of the chia mucilage network that could have implications for the commercial processing of this material.

Novel constituents of Salvia hispanica L. (chia) nutlet mucilage and the improved in vitro fermentation of nutlets when ground

“…The importance of an α-1,4-Glc p -containing polymer in chia nutlet mucilage structure was recently demonstrated through mechanical changes after α-amylase treatment, though interestingly elastic behaviour increased, further demonstrating the importance of multiple polymer types comprising the network. 45 It is likely that other hemicellulose types also exist in chia mucilage in lower abundances but with important roles. The strong binding of the CCRC M104 antibody in the adherent mucilage layer only is interesting as it is known to recognise galactose that is β-1,2-linked to xylose, typically found in xyloglucan.…”

Influence of 24-Epibrassinolide on the Energetic Parameters and Early Stages of Growth and Development in Seedlings of Two Maize (Zea mays L.) Genotypes

“…The results from Figure 2A suggest that the hybrid ZP 704 exhibited plumule length values similar to control samples only at the lowest concentration of 24-EBL (5.2 × 10 −15 M), while higher concentrations inhibited plumule length. It is important to note that the germination of seeds and the elongation of seedlings are highly influenced by the ABA and the combined effect of BRs and GAs [54][55][56]. In germinating cereal grains, GAs trigger the expression of a number of genes encoding enzymes such as α-Amylase, crucial for the breakdown of starch reserves [57,58].…”