Appendix A. Supplementary data: A comparative study of the digestion behavior and functionality of protein from chia (Salvia hispanica L.) ingredients and protein fractions
2024
Wang, Yan | Hernández-Álvarez, Alan Javier | Goycoolea, Francisco M. | Martínez-Villaluenga, Cristina
Figure 1S. Comparison of total protein content in undigested Mexican and British chia (Salvia hispanica L.) ingredients and protein fractions. Abbreviations: DDF, degummed-defatted chia flour; PC, protein concentrate; Alb, albumin; Glo, globulin. Different lowercase letter within each sample group indicates statistical differences among the same chia samples from different locations (p < 0.05, Tukey test). Figure 2S. SEC profile at 214 nm for undigested Mexican and British chia (Salvia hispanica L.) samples and their digestates after gastric and intestinal digestion. A) degummed-defatted flour; B) protein concentrate; C) albumin, D) globulin. Abbreviations: M, Mexican chia samples; B, British chia samples; U, undigested; G, gastric phase; I, intestinal phase. Figure 3S. Kinetic evaluation of ROS production in Caco-2 cells and RAW264.7 macrophages in the presence of Mexican and British chia samples. A) ROS of Mexican chia samples in RAW264.7 Macrophages, B) ROS of British chia samples in RAW264.7 Macrophages, C) ROS of Mexican chia samples in Caco-2 cells D) ROS of British chia samples in Caco-2 cells. Abbreviations: DDF, degummed-defatted chia flour; PC, protein concentrate; Alb, albumin; Glo, globulin; M, Mexican chia samples; B, British chia samples.
显示更多 [+] 显示较少 [-]Table 1S. Peptide molecular weight distribution of chia (Salvia hispanica L.) samples and digestates.
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