Partially defatted chia flour (CF) is a by-product of chia oil production. Here we aimed to determine how the choice of extraction method affects the physicochemical and functional properties of chia proteins. Chemical (chia protein concentrates [CPC1 and CPC2]) and dry fractionation (producing a protein-rich fraction [PRF]) methods were used, and the physicochemical and functional properties of the extracted proteins were tested. The protein content of the tested CF was 36.6%. The protein content of the PRF, CPC1, and CPC2 extracts were 49.7, 70.9 and 74.1% respectively. The chia protein extracts mostly consisted of glutelins. Although the PRF had the lowest protein content of the extracts, it presented good functional properties. The dry fractionation method is simpler than the tested chemical methods. Based on our findings, we propose that the optimal choice of chia extraction method is dependent on the desired product.

部分脱脂的奇亚粉（CF）是奇亚油生产的副产品。在这里，我们旨在确定提取方法的选择如何影响Chia蛋白的物理化学和功能特性。使用化学方法（Chia蛋白质浓缩物[CPC1和CPC2]）和干法分级分离（产生富含蛋白质的馏分[PRF]）方法，并测试了提取蛋白质的理化性质和功能特性。被测CF的蛋白质含量为36.6％。PRF，CPC1和CPC2提取物的蛋白质含量分别为49.7％，70.9和74.1％。Chia蛋白提取物主要由谷蛋白组成。尽管PRF的提取物中蛋白质含量最低，但仍具有良好的功能特性。干法分馏方法比经测试的化学方法更简单。根据我们的发现，