Hempseed meal protein isolates prepared by different isolation techniques. Part I. physicochemical properties

Hadnađev, Miroslav; Dapčević‐Hadnađev, Tamara; Lazaridou, Athina; Moschakis, Thomas; Michaelidou, Alexandra-Maria; Popović, Senka; Βiliaderis, Costas G.

doi:10.1016/j.foodhyd.2017.12.015

Cited by 161 publications

(134 citation statements)

References 32 publications

Supporting

Mentioning

114

Contrasting

Order By: Relevance

“…Hadnađev et al. () have demonstrated that HPI prepared by micellization (salt extraction followed by membrane filtration) has a similar amino acid pattern to HPI obtained by isoelectric precipitation (Table ). However, acid‐extracted hemp protein was slightly different in amino acid composition from alkali‐extracted (isoelectric precipitated) HPI, especially for methionine, histidine, and arginine (Teh et al., ).…”

Section: Nutrition and Health Benefits Of Hempseed Proteinmentioning

confidence: 99%

“…Compared to alkaline‐extracted HPI, this protein isolate had a lower lightness ( L * value), higher redness ( a * value), and lower yellowness ( b * value). Another method, known as “salt extraction with micellization”, has been described for HPI preparation in a recent report (Hadnađev et al., ). HPI obtained by this method has a very high purity (98.9% protein, on a dry basis) and significantly greater colorimetric values ( L * , a * , and b * ), but lower recovery yield, in comparison with the common alkaline extraction‐isoelectric precipitation method.…”

Section: Major Hempseed Proteinsmentioning

confidence: 99%

“…HPI exhibits a typical endothermic peak with a denaturation temperature ( T d ) of about 92 to 95 °C when analyzed at pH 7 at a heating rate of 5 °C/min. (Hadnađev et al., ; Tang et al., ; Wang et al., ). This peak corresponds to the edestin component, especially the hexamer form.…”

Section: Thermal Properties Of Hempseed Proteinmentioning

confidence: 99%

“…Typical DSC thermograms of: (A) HPI, HPI‐7S, and HPI‐11S in 0.05 M phosphate buffer (pH 7.0) (Wang et al., ) and (B) 15% aqueous dispersions of HPI (in 0.3 M NaCl, pH 7.0) prepared by the micellization (HMI) or isoelectric precipitation (HPI) procedures (Hadnađev et al., ).…”

Section: Thermal Properties Of Hempseed Proteinmentioning

confidence: 99%

See 3 more Smart Citations

Processing, Nutrition, and Functionality of Hempseed Protein: A Review

Wang

Xiong

2019

Comp Rev Food Sci Food Safe

174

107

View full text Add to dashboard Cite

The increasing demand for plant proteins, along with rising awareness of the nutritional and functional roles of dietary proteins, has prompted the nutrition and food industry to explore nontraditional protein sources. Hempseed protein with its excellent nutritional value and superior digestibility has drawn great interest in both scientific and industrial fields. In this review, the chemistry and nutritional quality of hempseed protein and the health benefits of bioactive peptides derived thereof are highlighted. Processing, functionality, and application of various hemp protein products, including hempseed meal, hemp protein concentrates, and hemp protein isolates, are discussed. Moreover, recent advances in technological innovation to improve hempseed protein functionality are introduced. The objective of this review is to provide an updated summary of the research on hempseed protein and to fill the knowledge gap in the exploitation of potential nutritional, health, and processing benefits of this emerging protein source.

show abstract

Section: Nutrition and Health Benefits Of Hempseed Proteinmentioning

confidence: 99%

Section: Major Hempseed Proteinsmentioning

confidence: 99%

Section: Thermal Properties Of Hempseed Proteinmentioning

confidence: 99%

Section: Thermal Properties Of Hempseed Proteinmentioning

confidence: 99%

See 2 more Smart Citations

Processing, Nutrition, and Functionality of Hempseed Protein: A Review

Wang

Xiong

2019

Comp Rev Food Sci Food Safe

174

107

View full text Add to dashboard Cite

show abstract

“…No information was available on tryptophan concentration of kenaf seed (Table ). This is in contrast with the amino acids profile of hemp seed protein isolate which is higher than that of kenaf seed (Hadnađev et al., ).…”

Section: Proteins Composition Of Kenaf Seedmentioning

confidence: 77%

Kenaf (Hibiscus cannabinus L.) Seed and its Potential Food Applications: A Review

Ibrahim

Karim

Saari

et al. 2019

Journal of Food Science

View full text Add to dashboard Cite

Kenaf belongs to the family Malvaceae noted for their economic and horticultural importance. Kenaf seed is a valuable component of kenaf plant. For several years, it has been primarily used as a cordage crop and secondarily as a livestock feed. The potential for using kenaf seeds as a source of food‐based products has not been fully exploited. Consumers are becoming more interested in naturally healthy plant‐based food products. Kenaf seed, the future crop with a rich source of essential nutrients and an excellent source of phytocompounds, might serve suitable roles in the production of value‐added plant‐based foods. At present kenaf seed and its value‐added components have not been effectively utilized for both their nutritional and functional properties as either ingredient or major constituent of food products. This review focuses on the possible food applications of kenaf seed and its value‐added components based on their nutritional composition and functional properties available in literature, with the purpose of providing an overview on the possible food applications of this underutilized seed. The review focuses on a brief introduction on kenaf plant, nutritional function, lipids and proteins composition and food applications of the seed. The review elaborately discusses the seed in terms of; bioactive components, antioxidants enrichment of wheat bread, antimicrobial agents, as edible flour, as edible oil and a source of protein in food system. The review closes with discussion on other possible food applications of kenaf seed. The need for food scientists and technologists to exploit this natural agricultural product as a value‐added food ingredient is of great significance and is emphasized.

show abstract

Smart Functional Ingredients

Pojić

2021

Food Formulation

View full text Add to dashboard Cite

Hempseed meal protein isolates prepared by different isolation techniques. Part I. physicochemical properties

Cited by 161 publications

References 32 publications

Processing, Nutrition, and Functionality of Hempseed Protein: A Review

Processing, Nutrition, and Functionality of Hempseed Protein: A Review

Kenaf (Hibiscus cannabinus L.) Seed and its Potential Food Applications: A Review

Smart Functional Ingredients

Contact Info

Product

Resources

About