Structural characterization of Chia seed mucilage

Chia seeds from Salvia Hispanica L, were an important staple Mesoamerican food in pre- Columbian times. Unlike other pseudocereal crops, such as Amaranthus and Chenopodium, Chia has received comparatively little research attention, in spite of its already known oil and protein qualities, as well as its antioxidant capacity (Cahill,2003). When these seeds are soaked in water, a clear mucilaginous gel is exuded, remaining tightly bound to the seed. This mucilage has qualities such as its absorption and water holding capacity, and viscosity, among others (Vázquez-Ovando Alfredo, Rosado-Rubio Gabriel, Chel-Guerrero Luis, Betancur-Ancona David, 2009) that allow its application in the food industry, however there is a need for more information about its structure and properties that could led to a better understanding of this gum. The aim of this work was to characterize the Chia seed structure and its mucilage as well as its hydration process.