Chia Seed Protein and Allergenicity Data: A Molecular Safety Assessment

Supplementary data from a study assessing the protein quality and allergenic potential of chia seeds (Salvia hispanica). The work provides a molecular characterization of chia proteins, including amino acid profiles and cross-reactivity analysis with sesame allergens. The dataset was authored by Luisa Calcinai and last updated on 2026-04-19.

Use Cases

• Assessing protein quality in novel foods based on amino acid profiles and scores mentioned in the description.
• Evaluating allergenic cross-reactivity risks between chia and sesame proteins based on sequence homology analysis.
• Identifying major protein classes (e.g., 11S globulins, 2S albumins) in chia seeds for ingredient formulation.

Strengths

• Includes protein content data ranging from 25% to 56% across different chia flour samples.
• Analysis is based on multiple methods: Kjeldahl, SDS-PAGE, mass spectrometry, and in silico/in vitro immunoblotting.
• Released under a permissive CC-BY-4.0 license.

Limitations

• Column-level documentation is absent; field semantics must be inferred after download.
• Row count is unknown, which may limit suitability assessment.
• The primary data file is a 1.5 MB DOCX document, which may require parsing to extract structured data.

Provenance

Source

figshare, authored by Luisa Calcinai.

Collection Method

Data generated from laboratory analysis of three chia flour samples (partial defatted flour, standardized flour, protein concentrate).

Freshness

Last updated 2026-04-19 22:01:09; freshness should be verified.