Abstract
The effect of carbohydrate-hydrolysing enzyme blend with or without supercritical CO2 (SFE) defatting on pretreat hempseed meal, hempseeds, peeled hempseeds, hempseed protein powder, and germinated hempseeds was determined. The raw materials and recovered fractions from the treatments were subjected to gel electrophoresis, and their emulsion capacity, activity, and stability as well as colour (CIE L∗a∗b∗ values) were determined. The highest protein contents, 65% (w/w dm), were detected in soluble fractions prepared from germinated, defatted hempseeds followed by soluble fractions of peeled, defatted hempseed, 55% (w/w dm). The gel electrophoresis showed quite similar protein profiles for all samples; however, the edestin content was lower in the germinated samples than in the others. Enzyme treatment and SFE did not have a significant effect on the emulsion properties. Germinated samples demonstrated a higher ability to stabilise emulsions (15-20%) than other pretreated samples. On the other hand, hempseed meal samples had lower emulsification activity and stability values compared to the other samples. The colour of the sample solutions varied from light to dark with a brown to yellowish colour, and PHS samples showed overall higher L∗ values. In conclusion, germination and peeling in combination with defatting are promising methods to produce functional protein concentrates with efficient emulsion stability and activity as well as a mild colour for food applications.
Highlights
Cannabis sativa L., commonly referred to as hemp, is a widely cultivated plant, providing an important source of food, fiber, and medicine [1]
Hempseed is a rich source of many interesting phytochemicals that depend on the cultivar
Finola) raw materials were used in the study: (1) hempseed meal after cold press oil recovery (SHSM) (Elixi Oil), (2) hempseed (HS) (Murtolan Hamppufarmi, Finland), (3) peeled hempseeds (PHS) (Impolan kasvitila, Sastamala), (4) hempseed protein (HP) (Impolan kasvitila, Sastamala), and (5) germinated hempseed (GHS prepared in-house from HS)
Summary
Cannabis sativa L., commonly referred to as hemp, is a widely cultivated plant, providing an important source of food, fiber, and medicine [1]. The cultivation of food-grade hempseed with low δ-tetrahydrocannabinol (THC) has increased in Western countries (Europe and Canada). Seeds of the low-THC plants contain considerable amounts of digestible protein and oil, approximately 25% and over 30%, respectively [2]. Hempseed is a rich source of many interesting phytochemicals that depend on the cultivar. Hempseed oil is rich in polyunsaturated fatty acids, especially linoleic (ω-6) and α-linolenic (ω-3) acids. Hempseed proteins have low functional properties, especially compared to soy protein isolate [2,3,4,5] which partly prevents widespread use of hemp up-to-date. The development of gentle and minimal processing of hempseed is essential
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