PubMed: Structural, functional properties, and volatile profile of hemp protein isolate as affected by extraction method: Alkaline extraction-isoelectric precipitation vs salt extraction
Food Chem. 2022 Nov 19;405(Pt B):135001. doi: 10.1016/j.foodchem.2022.135001. Online ahead of print.
The utilization of industrial hemp in food is gaining popularity. This study aimed to comprehensively investigate the impact of alkaline extraction-isoelectric precipitation (AE-IEP) and salt extraction (SE) dialysis on structural, functional properties and the volatile profile of hemp protein isolate (HPI). A higher protein content (97.21%) in SE extracted HPI (SE-HPI) was obtained than the AE-IEP extracted HPI (93.37%). In particular, protein subunit composition, structural properties were strongly influenced by the extraction methods. For example, SE-HPI exhibited a larger percentage of albumin (46.53%) and a lower amount of β-sheet (52.65%) than its counterpart (albumin 20.92%, β-sheet 54.46%). Consequently, SE-HPI showed the higher solubility, emulsion activity, and thermal stability. Interestingly, the volatile profile of the proteins showed that SE-HPI exhibited a lower number (21) of volatile compounds when compared to its counterpart (25). This study highlights the importance of establishing the relationships between extraction methods and functional attributes of HPI.
#CBD #Hemp https://pubmed.ncbi.nlm.nih.gov/36435111/?utm_source=Chrome&utm_medium=rss&utm_campaign=pubmed-2&utm_content=1NqsX9BbHlDygQ8TcgAlJilHgPpiuKQtyIr–a3-xbLzPoB9xM&fc=20220928170152&ff=20221127152105&v=2.17.8 November 26, 2022 11:00 am