Hemp protein hydrolysates’ ability to inhibit ice recrystallization is influenced by the dispersing medium and succinylation

Abstract

Freezing damage to foods can occur due to the formation of large ice crystals in the microstructure of foods, leading to unfavorable changes in the quality. The objective of this study was to determine the ice recrystallization inhibition (IRI) activity of hemp protein isolate (HPI) as affected by enzymatic hydrolysis and modification by succinylation. The IRI activity was evaluated using splat assay in phosphate buffer saline (PBS) and 10 mM NaCl. Enzymatic hydrolysis did not result in the production of IRI active hydrolysates when evaluated in PBS. Succinylation at 0.25:1 molar ratio of bromelain and trypsin hydrolysates resulted in the most IRI active hemp protein hydrolysates in PBS, having a 49% and 46% increase in IRI activity. When evaluated at 10 mM NaCl, both unmodified and modified HPI hydrolysates are IRI active. The unmodified hydrolysates were all significantly more IRI active in 10 mM NaCl, the hydrolysate produced by bromelain hydrolysis for 60 min had increased activity by 42% in the medium compared to PBS. Our results show that the ability of HPI hydrolysates to inhibit growth of ice crystal is influenced by the dispersing medium used during splat assay and succinylation.