Abstract
Hempseed protein is an emerging plant-derived alternative protein with unmatched nutritional and health benefits. However, the currently available industrial hempseed protein production relies on a defatting step using an organic solvent, hexane with health and environmental risks, which also damages the proteins’ structural and functional properties. In this study, we describe a successful method for the simple and eco-friendly simultaneous extraction of proteins and removal of oil based on the “hydrophilic” properties of hempseed oil. Both hempseed protein isolates (HPIs) extracted from hexane-defatted hempseed flour (HHPI) and non-defatted hempseed flour (NHHPI) exhibited great similarities in protein contents (both >90%), amino acid composition, protein subunits and functional properties (solubility, water retention and foaming). However, NHHPI significantly outperformed HHPI in keeping native structural and some processing properties. NHHPI exhibited a higher percentage of α-helix (44.29%) with lower amount of random coil (15.33%) than HHPI (α-helix 41.71%, random coil 19.07%), higher fluorescence intensity with lower incident wavelength (λmax = 326) than HHPI (incident wavelength λmax = 329). Meanwhile, NHHPI displayed higher surface hydrophobicity (807.01), fat absorption (1.35 g/g) and emulsion activity (2.36 m2/g) as compared to HHPI (743.48, 1.14 g/g, 1.78 m2/g, respectively). These findings highlight the importance of a new defatting method for HPI extraction, which may also be applicable to other oilseed proteins.
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