The lipid and protein fractions from chia seeds, Saliva hispanica L. were characterized. Neutral lipids comprised 97.1% of the total lipid fraction while glycolipids and phospholipids accounted for 2.0 and 0.9%, respectively. Linolenic acid was the predominate fatty acid present in the neutral lipid fraction. The glycolipid and phospholipid fractions were highest in palmitic and linoleic acid. Protein extraction was influenced by the NaCl concentration and by the pH of the extraction medium. Maximum protein extraction occurred at a NaOH concentration of 2.0N when the nH was 12.0. At acidic pHs protein extraction was greatly reduced. Maximum extraction occurred after 60 min at 25°C. Characterization of the protein fractions by SDS‐PAGE demonstrated the presence of ten major protein bands with molecular weights from 12,400‐44,500 daltons.
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Bushway et al. (1984) studied this question.
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