Functional properties of hemp protein concentrate obtained by alkaline extraction and successive ultrafiltration and spray‐drying

Abstract

Hemp protein concentrates were obtained from hemp seed cake by extraction at high alkaline pH (10 and 12) followed by an ultrafiltration/diafiltration (UF) purification step and spray-drying. The composition, thermal, nutritional, and functional properties of the resulting protein samples were evaluated. The UF treatment increased protein purity of the protein extracts recovered at pH 10 and 12, from ~61% and ~70% to ~85% and ~88%, respectively. This protein enrichment did not change the polypeptide composition, as well as the protein solubility profile at each respective pH of extraction. However, the pH 12extracted proteins showed higher solubility (>85%) notably at alkaline pH (7-9) compared with the pH 10-extracted samples (~40-80%). The highest in vitro protein digestibility values were obtained for the crude protein sample resulting from the extraction at pH 10 (~89%) and the pH 12-extracted protein sample after heat treatment (~96%). The pH 12-extracted hemp proteins presented excellent emulsifying properties, producing submicromic emulsions with high stability even after protein heating, whereas the emulsions prepared from the pH 10-extracted proteins tended to be easily destabilised by flocculation and coalescence. The particular properties of the former protein sample could be explained by the denaturing polymerisation of protein during the extraction at pH 12 involving complexation with polyphenols.

Physicochemical and Functional Properties of Moringa Seed Protein Treated with Ultrasound

“…The significant increase for tryptophan, phenylalanine, and tyrosine in the case of MPC for treated sample was detected at 380 nm. A similar pattern was seen in the case of soy protein isolates and hemp seed protein isolates . Therefore, by following fluorescence intensity and maximum wavelength (λ max ), changes in the protein tertiary structure can be identified .…”

Potential applications of hemp (Cannabis sativa L.) extracts and their phytochemicals as functional ingredients in food and medicinal supplements: a narrative review

“…Hemp has been a valuable food source throughout history, as evidenced by the hemp seeds in China, where roasted hemp seeds can still be bought on the street as snacks (Cerino et al ., 2021). Since the nineties, there has been growing research interest in hemp as an ingredient in food products (Taaifi et al ., 2021, Aiello et al ., 2020, Potin et al ., 2022). Table 1 displays previous studies on the use of hemp in food systems and its functional effects.…”

“…Evidence also suggests that hydrolysed hemp seed proteins have antihypertensive effects (Aiello et al ., 2020). Hemp seed can be used to make flour with valuable nutritional properties, and previous reviews have illustrated potential uses in food systems to aid nutritional well‐being (Taaifi et al ., 2021, Potin et al ., 2022). Previous studies showed that, in optimal quantities, hemp flour added to wheat flour improves the nutritional value and effect physical and sensory characteristics (Pojić et al ., 2015, Apostol et al ., 2015, Rusu et al ., 2021).…”

“…2010; Bridgeman et al ., 2017); however, their application in modern pharmaceutical industries and medical treatments has grown in the last few decades (Ubeed et al ., 2022). Hemp seed and oil are also widely applied in food product formulation; however, the application of hemp extract has been limited to use in food preparation (Taaifi et al ., 2021, Aiello et al ., 2020, Potin et al ., 2022). Hemp‐derived polyphenols show huge potentiality in food, pharmaceuticals and cosmetic industries (Iftikhar et al ., 2021, Brighenti et al ., 2021).…”

Microencapsulation of a Commercial Food-Grade Protease by Spray Drying in Cross-Linked Chitosan Particles

“…Spray drying is a preservation and controlled release technology that is commonly applied in the food industry [ 10 , 19 , 20 , 21 ], mainly due to being a relatively low-cost technique that is reproducible, rapid, and easy to scale-up, when compared with other microencapsulation technologies [ 22 , 23 ]. Spray drying has been used in the food science field to encapsulate flavours, bioactive and functional compounds, probiotics, enzymes, or even cells [ 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 ]. A crucial step in developing spray-dried microcapsules for food applications is the choice of the encapsulating material, since its properties (i.e., solubility and emulsifying properties) determine the encapsulation efficiency and stability of the microcapsules [ 34 ].…”