Hemp Seed Protein Research Articles

Hemp Seed Protein Hydrolysate Enriched with γ-Aminobutyric Acid and Peptides by Microbial Bioconversion

Hemp seed protein (HSP), a by-product of hemp oil processing, was converted into a functional protein ingredient enriched with γ-aminobutyric acid (GABA) and peptides through a two-step microbial fermentation process. To enhance peptide and free amino acid production from HSP, it was hydrolyzed using alkaline protease produced by Bacillus subtilis HA. The HSP was hydrolyzed at a degree of 40% at 55 °C for 24 h, yielding a pH of 6.55, an acidity of 1.22%, and 205.45 mg% tyrosine equivalents. This process resulted in the production of low molecular-weight peptides. (<5000 Da) The total amino acid content and branched-chain amino acids (leucine, isoleucine, and valine) were 6.78 mg/g and 1.47 mg/g. Subsequently, the production of γ-aminobutyric acid (GABA) in the HSP hydrolysate was optimized through co-fermentation with lactic acid bacteria in the presence of 5% MSG at 30 °C for 5 days. The serial co-fermented HSP hydrolysate exhibited a GABA content of 33.98 mg/g and a viable bacterial count of 9.51 log CFU/mL for Lb. plantarum KS2020. This serial co-fermentation process, combining proteolysis and lactic acid fermentation, not only increased the peptide content but also promoted GABA accumulation, positioning HSP hydrolysate as a promising candidate for functional foods with potential health benefits.

Simple and eco-friendly fabrication of hempseed protein by one-step low-temperature-induced phase separation and centrifugal removal of oil

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.

Tannic acid/non-covalent interaction-mediated modification of hemp seed proteins: Focused on binding mechanisms, oil-water interface behavior, and rheological properties

In this study, hemp seed protein (HSP) was treated to prepare a hemp seed protein-tannic acid non-covalent complex (Nov-HSP). To obtain an emulsifier with excellent properties at the oil-water interface and to propose a potential mechanism of action. The results showed that the α-helix and β-sheet content of Nov-HSP decreased and the intensity of the UV absorption peak increased, respectively, compared with that of HSP. The positions of the maximum fluorescence emission peaks of the synchronized fluorescence spectra were red-shifted to 301.8 nm and 340.6 nm, respectively. Fluorescence quench analysis revealed that static quench occurred between tannins and HSP, with ΔH of −16.138 kJ/mol and ΔS of −0.1073 kJ/mol. The physicochemical and functional properties of HSP and Nov-HSP were analyzed, and it was found that the volume mean diameter of Nov-HSP was 449.28 nm, the absolute value of zeta potential was 20.52 mV, and the solubility was 33.42% at a tannic acid concentration of 1.0 mg/mL. Focusing on the oil-water interfacial properties of Nov-HSP as an emulsifier, it was found that having non-covalent binding effectively increased the diffusion rate of HSP at the interface, thus enhancing the rheological properties of the emulsion. And the emulsification activity index and emulsion stability index were improved to 71.67 m2/g and 32.01 min. These findings provide new perspectives for the phenolic compound-mediated structural remodeling of HSP, expanding its application in emulsion food production.

Effects of protein variations by different extraction and dehydration approaches on hempseed protein isolate: Protein pattern, amino acid profiling and label-free proteomics

This study evaluates the effects of alkaline and micellisation extraction methods, alongside freeze-drying and spray-drying, on the protein subunits, amino acid profiles, and proteome data of hempseed protein isolate (HPI). Findings revealed that the extraction methods affect protein profiles more than the drying methods. Micellisation-extracted HPI showed higher albumin, oleosin, and sulphur-containing protein levels than alkaline-extracted HPI. The alkali-extracted undried sample (AU) gave more potentially allergenic proteins, including Hsp70 and triosephosphate isomerase, than its micellization-extracted counterpart (MU). Unique potential allergens were identified, including malate dehydrogenase and enolase in AU, and RuBisCo in MU samples. Both drying processes impacted the HPI proteome and reduced RuBisCo in the micellisation-extracted HPI. These insights highlight the crucial role of method selection in HPI processing for optimising production in the food industry.

Heat-induced interactions of hemp protein particles formed by microfluidisation with β-lactoglobulin

This study explored the effect of microfluidization on the dispersibility of hempseed protein (HP) and the interactions of microfluidised HP particles with β-lactoglobulin (β-lg) after heat treatment. Microfluidization increased the dispersible protein fraction from 10% (non-microfluidised) to a maximum of 58% (200 MPa, 6 passes) in HP dispersions. Dispersible HP particles were within the micro-sized range (d4,3 ≤ 2 μm) after microfluidization. Heat treatment (95 °C, 10–60 min) of HP particles with β-lactoglobulin (β-lg) induced protein association by sulphydryl-disulphide exchange reactions; β-lg association with HP particles initiated within the first 20 min. Additionally, the particle size (d4,3) values of co-heated HP particles with β-lg were significantly smaller than those found in HP particle dispersions heated alone, results that were in line with microscopy analysis. This suggests that β-lg could have restricted HP particle aggregation. In conclusion, combining microfluidization and heat treatment could offer a venue to modify the physical properties of plant/milk protein mixtures.

Hemp seed protein and its hydrolysate compared with casein protein consumption in adults with hypertension: a double-blind crossover study

BackgroundThe effects of consuming hemp seed protein (HSP) as well as its hydrolysate-derived bioactive peptide (HSP+) on blood pressure (BP) has not, to our knowledge, been investigated in humans. ObjectivesWe aimed to investigate how consumption of HSP and its hydrolysate modulates 24-h systolic (SBP) and diastolic BP (DBP) and plasma biomarkers of BP compared with casein. MethodsIn a double-blind, randomized, crossover design trial, 35 adults who had mild hypertension with SBP between 130 and 160 mmHg and DBP ≤110 mmHg were recruited. Participants were randomly assigned to varying sequences of 3 6-wk treatments, 50 g casein/d, 50 g HSP/d, or 45 g HSP plus 5 g HSP-derived bioactive peptides/d (HSP+), separated by a 2-wk washout period. Treatment effects were assessed with a linear mixed model with repeated measures. ResultsCompared with casein, after HSP+ consumption, 24-h SBP and 24-h DBP decreased from 135.1 and 80.0 mmHg to 128.1 ± 1.6 (P < 0.0001) and 76.0 ± 1.4 mmHg (P < 0.0001), respectively, whereas these values were 133.5 ± 1.6 and 78.9 ± 1.4 mmHg after HSP consumption (P < 0.0001). There were no differences between the HSP and HSP+ consumption in plasma angiotensin-converting enzyme (ACE) activity, renin, or nitric oxide (NO) concentrations. However, these 2 treatments were able to lower both ACE and renin activities and raise NO concentration in plasma compared with casein. ConclusionsThese results suggest that hemp protein consumption, as well as in combination with bioactive peptides, may have a role in the dietary management of hypertension.This trial was registered at clinicaltrials.gov as NCT03508895.

Determining the influence of hemp seed protein on the quality indicators of cheese product and the content of nutrients in it

The growing tendency to produce cheese from animal and plant ingredients has led to the diversification of cheese-making technologies and the search for new cheese suitable raw materials. The research object is the technology of cheeses made from combined raw materials: cow's milk and hemp seed proteins. Subjects of research: organoleptic and physical-chemical indicators of cheese product samples; amino acid composition of cheese product samples. The inclusion of vegetable raw materials in the cheese technology affects the technical properties of milk-plant mixtures, in particular, their syrupy properties, and the quality of the finished cheese product. Samples of cheeses were produced according to the traditional technology of Cachotta type cheese. The conducted research established that the proteins of hemp seeds affect the sensory characteristics of cheese. Increasing the content of hemp protein in recipes leads to the appearance of a brown-green color of the cheese product. The taste and smell acquire a characteristic shade of hemp. When vegetable proteins are used in the recipe of cheese, the yield of the finished product increases by 0.3...23.5 %. In experimental samples, the content of fat (by 0.3...2.2 %) and protein (by 1.75...10.4 %) increases. Hemp seed protein balances the amino acid profile in finished cheese. The total content of amino acids in cheese samples was as follows: H10 – 8.25, H15 – 8.35, H20 – 8.44, and H25 – 8.53 mg/g of protein, which is relatively higher than in the control sample H0 – 8.08 mg/g of protein. Taking into account the results of the sensory analysis of the expert commission and the balanced biological profile, the recommended concentration of hemp seed protein in the milk-vegetable mixture is 20 %, which guarantees the acceptable quality of the product. The obtained results are of practical importance, since it can be taken into account that the combination of raw materials of plant and animal origin expands the assortment, increases the raw material base and the output of cheese, and therefore, the profitability of production

РОЗРОБКА М’ЯСОМІСТКИХ НАПІВФАБРИКАТІВ З М’ЯСОМ ЩУКИ І ПРОТЕЇНОМ НАСІННЯ КОНОПЛІ

Aim. The aim of the work was to substantiate the use of regional, non-traditional types of raw materials, such as hemp seed protein from (Cannabis Sativa L.) and pike meat (Esox lucius) in the technology of meat-containing semi-finished products. Methods. Three experimental samples of meat-containing semi-finished products based on the analog were developed, in which mechanically deboned turkey meat was replaced by pike meat, and hemp seed flour was replaced by hemp seed protein hydrated in a ratio of 1:1 with water in the amount of 8, 10 and 12 %. Results. Studies of functional and technological indicators showed that hydrated protein from hemp seeds in a ratio of 1:1 had the best parameters for introduction into minced meat systems. The water binding capacity of pike meat is 76.41-86.31%, the stress shear is 4.59–6.27 Pa, the plasticity is 25.31–26.17cm2/g×103, which confirms the high functional properties of pike muscle tissue. The introduction of 8–12 % hemp seed protein and 30.5 % of pike into the composition of minced meat-containing semi-finished products increases the water binding capacity of the experimental minced meat up to 97.7 %. The use of hemp seed protein and pike in the recipe of semi-finished products leads to an increase of water binding capacity by 7.45–9.22 %, emulsifying capacity by 8.72–18.21 %, emulsion stability up to 7.65 %, fat holding capacity by 4.18–19.57 %. Use of pike meat and hemp seed protein leads to an increase of protein in finished products by 3.43–12.5 %, a decrease in fat content by 21.01–25.10 % and an energy value of the product by 12.74 %. Conclusions. The use of hydrated hemp seeds protein and pike meat in the technology of patties ensures a high level of functional and technological indicators of minced meat and finished products.

Hempseed protein-derived short- and medium-chain peptides and their multifunctional properties.

Nowadays, the growing knowledge about the high nutritional value and potential functionality of hempseeds, the edible fruits of the Cannabis sativa L. plant, has sparked a surge in interest in exploring the worthwhile attributes of hempseed proteins and peptides. This trend aligns with the increasing popularity of hemp-based food, assuming a vital role in the global food chain. This chapter targets the nutritional and chemical composition of hempseed in terms of short- and medium-chain bioactive peptides. The analytical approaches for their characterization and multifunctional properties are summarized in detail. Moreover, the processing, functionality, and application of various hempseed protein products are discussed. In the final part of the chapter-for evaluating their propensity to be transported by intestinal cells-the transepithelial transport of peptides within hempseed protein hydrolysate is highlighted.

Immunomodulatory properties of hempseed oligopeptides in an LRRK2-associated Parkinson's disease animal model.

Parkinson's disease (PD) is the second most common neurodegenerative disease, with genetic factors like mutations in the LRRK2 gene being a key cause of late-onset autosomal dominant parkinsonism. Nutritional strategies, such as using bioactive peptides with anti-inflammatory properties from sources like hemp protein, are gaining interest as an alternative to pharmacological therapies. In this study, we used an LRRK2-associated PD mouse model to test the efficacy of a hempseed protein hydrolysate (HPH60A + 15F) with antioxidant and anti-inflammatory properties. Mice were given HPH60A + 15F (10 mg kg-1 day-1) orally for 7 days. After treatment, brain tissue and macrophages were analyzed to assess neuroinflammation markers. Additionally, the neuroavailable peptidome was characterized using an in vitro model simulating the intestinal and blood-brain barriers. The oral treatment has been shown to reduce protein aggregates of α-syn, CD68, iNOS, and COX2 in the brain. The treatment also significantly lowered TNF-α gene expression in the striatum, with a notable reduction in the gene expression of other pro-inflammatory cytokines in bone marrow-derived macrophages (BMDMs), such as IL-1β or IL-6. The peptide TVTAMNVVYALK was proposed as a potential highly active peptide, able to exert anti-inflammatory effects in the brain. The results have shown that HPH60A + 15F is capable of alleviating neuroinflammation by reducing the expression of pro-inflammatory cytokines, which could have promising effects in PD.

Identification, characterization, and molecular docking of immunomodulatory oligopeptides from bioavailable hempseed protein hydrolysates

Promoting dietary patterns in which the content of vegetables is higher than the current consumption of them is one of the strategies to achieve a sustainable food system while promoting health in humans. Hemp (Cannabis sativa L.) protein contains bioactive peptides that can be released via enzymatic hydrolysis. These peptides must reach the target organ in order to potentially exert bioactivity and regulate specific metabolic pathways. The peptides contained in two bioavailable hempseed protein hydrolysates (bioHPHs) showing anti-inflammatory activity were identified using a transwell system employing CACO-2 cell culture as absorption model and subjected to in silico analysis to select 10 unique peptides. These sequences were chemically synthetized to verify their activity in primary human monocytes (assessing gene expression of IL-1β, IL-6, TNF-α, IL-4, IL-10, and TLR4), in addition to evaluate the interaction with TRL4/MD2 by molecular docking. Six peptides (DDNPRRF, SRRFHLA, RNIFKGF, VREPVFSF, QADIFNPR and SAERGFLY) showed high immunomodulatory activity in in vitro and the mechanisms of interaction with TLR4/MD2 were described. Bioavailable anti-inflammatory hempseed-derived peptides were identified, and their activity verified, suggesting the health benefits that the ingestion of HPHs could exert in humans. These findings open new opportunities for developing nutritional strategies with hemp as a dietary source of biopeptides to prevent the development and progression of inflammatory-related diseases.

Extrusion of high-moisture meat analogues from hempseed protein concentrate and oat fibre residue

Hempseed protein concentrate (HPC) was extracted from hempseed press cake with a protein content of 85.7% and co-extruded with oat fibre residue (OFR) to produce high-moisture meat analogues (HMMA) at different moisture contents (60, 63, 66%), screw speeds (500, 700, 900) and temperature profiles (40-70-110-130 °C and 40-70-120-150 °C). The effect of extrusion processing parameters such as moisture content, screw speed, and different temperature profiles on the properties of the extrudates was investigated. The produced meat analogues had a fibrous structure and brown colour, which may be due to the derived hempseed protein. The specific mechanical energy (SME) required in this study was low and ranged from 63 to 185 kJ/kg. As moisture content increased, it was discovered that hardness, chewiness, and cutting strength values decreased. Nevertheless, cutting strength values increased when a higher temperature profile was used. By using a higher temperature profile, the protein was completely denatured, leading to the formation of stronger fibres in the meat analogues with a higher quality in terms of texture. The study demonstrated the possibility for both materials from underutilised side-streams to be converted into meat analogues, which would provide variety for the HMMA on the market.

The physicochemical properties, functionality, and digestibility of hempseed protein isolate as impacted by spray drying and freeze drying

Hempseed protein has gained increasing attention for its sustainability and nourishment. This study aimed to investigate the effects of spray drying and freeze drying on the physicochemical properties, functionality, and digestibility of hempseed protein isolate (HPI). Compared to undried-HPI, both drying techniques altered physicochemical and structural properties. Particularly, protein denaturation temperature increased in freeze-dried HPI (FD-HPI) and spray-dried HPI (SD-HPI) samples (∼90 °C) than in undried-HPI (82.5 °C). Lysine content decreased from 38.26 mg/g in undried-HPI to 35.03 and 33.18 mg/g in FD-HPI and SD-HPI, respectively. Results revealed the loss of 26 and 17 kDa bands after drying. Notably, FD-HPI exhibited higher emulsifying stability and oil-holding capacity than SD-HPI. While both FD-HPI and SD-HPI had higher digestibility than undried-HPI, a 50% reduction in the liberation of free α-amino groups after digestion was found. This study provided information regarding changes in HPI after drying, offering insights for HPI production and application in the food industry.

Dynamic high-pressure microfluidization assist in stabilizing hemp seed protein-gum Arabic bilayer emulsions: Rheological properties and oxidation kinetic model

Hemp seed protein (HSP) stabilized emulsion was subjected to dynamic high-pressure microfluidization (DHPM). Gum Arabic (GA) was added to the emulsion system to prepare HSP-GA bilayer emulsion, which improved the stability of hemp seed oil (HSO). Under the DHPM treatment at 120 MPa, the particle size of HSP-GA bilayer emulsion was 260.02 nm and the zeta potential was − 25.9 mV. The interfacial adsorbed protein of the DHPM-treated emulsion increased to 37.35%. And the viscosity, the storage modulus (G'), and loss modulus (G") were increased. The HSP-GA emulsion under 120 MPa was selected to develop an oxidation kinetic model to obtain equation c=e10.56086e−3659.66658T*t+0.72, which was used to predict the POV variation of HSO within the bilayer emulsion system. The CBD retention rate was 93.54% during storage for 20 days. It can be concluded that the effective encapsulation of DHPM treatment and bilayer emulsion system is beneficial to broaden the application of hemp seeds in processing industry.

An Investigation into the Mechanism of Alkaline Extraction-Isoelectric Point Precipitation (AE-IEP) of High-Thiol Plant Proteins

Hempseed protein isolate (HPI) has drawn significant attention as a promising source of plant-based protein due to its high nutritional value. The poor functionality (e.g., solubility and emulsifying properties) of HPI has impeded its food application for years. This study provides important new information on hempseed protein extraction, which may provide further insights into the extraction of other high-thiol-based plant proteins to make valuable plant-based products with improved functional properties. In this study, HPI was produced from hempseed meals using the AE-IEP method. The underlying mechanisms and extraction kinetics were investigated under different experimental conditions (pH 9.0–12.0, temperature 24–70 °C, and time 0–120 min). The results suggested that disulphide bond formation is an inevitable side reaction during hempseed protein extraction and that the protein yield and the free -SH content can be influenced by different extraction conditions. A high solution pH and temperature, and long extraction time result in increased protein yield but incur the formation of more intermolecular disulphide bonds, which might be the reason for the poor functionality of the HPI. For instance, it was particularly observable that the protein solubility of HPI products reduced when the extraction pH was increased. The emulsifying properties and surface tension data demonstrated that the functionality of the extracted hempseed protein was significantly reduced at longer extraction times. A response surface methodology (RSM) optimization model was used to determine the conditions that could maximise HPI functionality. However, a three-fold reduction in protein yield must be sacrificed to obtain the protein with this high functionality.

Antioxidant Effect Assessment and Trans Epithelial Analysis of New Hempseed Protein Hydrolysates.

Hempseed (Cannabis sativa) is one of the most promising sources of plant proteins. It contains approximately 24% (w/w) protein, and edestin accounts for approximately 60-80% (w/w) of its total proteins. In a framework of research aimed at fostering the proteins recovered from the press cake by-products generated after the extraction of hempseed oil, two hempseed protein hydrolysates (HH1 and HH2) were produced at an industrial level using a mixture of different enzymes from Aspergillus niger, Aspergillus oryzae, and Bacillus licheniformis for different times (5 h and 18 h). Using a combination of different direct antioxidant tests (DPPH, TEAC, FRAP, and ORAC assays, respectively), it has been demonstrated that HHs exert potent, direct antioxidant activity. A crucial feature of bioactive peptides is their intestinal bioavailability; for this reason, in order to solve this peculiar issue, the ability of HH peptides to be transported by differentiated human intestinal Caco-2 cells has been evaluated. Notably, by using mass spectrometry analysis (HPLC Chip ESI-MS/MS), the stable peptides transported by intestinal cells have been identified, and dedicated experiments confirmed that the trans-epithelial transported HH peptide mixtures retain their antioxidant activity, suggesting that these hempseed hydrolysates may be considered sustainable antioxidant ingredients to be exploited for further application, i.e., nutraceutical and/or food industries.

Bromelain Hydrolysis Modified the Functionality, Antioxidant, and Anti-Inflammatory Properties of Hempseed (Cannabis sativa L.) Protein Isolated at pH 12

Hempseed (Cannabis sativa L.) is currently being investigated for its health-promoting properties acting as antioxidant and anti-inflammatory agents. Here, we present a modified protein isolation method of producing hempseed protein isolate from industrial hempseed hearts (HPI-12) using pH 12. In addition, bromelain was used to hydrolyze HPI-12 (BHPI-12) to determine the effect on functionality and bioactivity. HPI-12 is a rich source of essential amino acids with low protein solubility, effective in reducing 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals without oxygen radical antioxidant capacity (ORAC). Further, HPI-12 reduced pro-inflammatory IL-6 and TNF-α cytokines in lipopolysaccharide-induced inflammation in THP-1 macrophages. Upon hydrolysis, protein solubility was improved accompanied by modified water- and oil-holding capacities. BHPI-12 was more effective at quenching DPPH radicals with improved ORAC. BHPI-12 showed an improved ability to reduce IL-6. We report for the first time the ability of both HPI-12 and BHPI-12 as potential functional food ingredients with antioxidant and anti-inflammatory activity.

Hemp seed protein and chlorogenic acid complex: Effect of ultrasound modification on its structure and functional properties

In this study, the effects of ultrasound and chlorogenic acid (CA) on the structural and functional properties of hemp seed protein (HSP) was investigated. Compared with natural HSP, the UV–vis spectra intensity of ultrasound-treated HSP (UHSP) and UHSP-CA increased, the fluorescence spectra intensity decreased with a red shift in the maximum intensity peak. The results showed that ultrasound modification and complexation with CA unfolded the structure of HSP exposing its internal groups. Fluorescence quenching analysis showed that the best binding between UHSP and CA (binding constant 2.94 × 102 L/mol) was achieved at 450 W for 15 min of ultrasound treatment. In addition, the same ultrasound conditions minimized the particle size and surface roughness of UHSP and UHSP-CA. The solubility of UHSP and UHSP-CA increased by 23.3 and 38.7 %, the emulsifying activity index increased by 16.9 and 16.2 %, and the emulsion stability index increased by 20.9 and 20.8 %, respectively. These results indicated that appropriate ultrasound treatment and complexation with CA can significantly modify the structural and functional properties of HSP, improving its application value in the food field.

The Impact of High-Intensity Ultrasound-Assisted Extraction on the Structural and Functional Properties of Hempseed Protein Isolate (HPI).

Hempseed protein has become a promising candidate as a future alternative protein source due to its high nutritional value. In the current study, hempseed protein isolate (HPI) was obtained using ultrasonic-assisted extraction with the aim to improve the functionality of HPI via protein structure modification. The solubility of HPI could be improved twofold under 20 kHz ultrasound processing compared to conventional alkaline extraction-isoelectric point precipitation. The protein solubility was gradually enhanced as the ultrasonic power improved, whereas excessive ultrasound intensity would cause a decline in protein solubility. Ultrasonic processing was found to have beneficial effects on the other functionalities of the extracted HPI, such as emulsifying and foaming properties. This improvement can be ascribed to the physical effects of acoustic cavitation that changed the secondary and tertiary structures of the protein to enhance surface hydrophobicity and decrease the particle size of the extracted protein aggregates. In addition, more available thiols were observed in US-treated samples, which could be another reason for improved functionality. However, the results of this study also revealed that prolonged high-power ultrasound exposure may eventually have a detrimental impact on HPI functional properties due to protein aggregation. Overall, this study suggests that high intensity ultrasound can enhance the functionality of HPI, which may ultimately improve its value in HPI-based food products.

Interfacial adsorption properties, rheological properties and oxidation kinetics of oleogel-in-water emulsion stabilized by hemp seed protein

An oleogel-in-water (Og/W) emulsion system was constructed by hemp seed protein (HSP) and hemp seed oil oleogel. The effects of different HSP concentrations on the properties of the emulsion system were investigated. It was found that the oil droplets in the Og/W emulsion were spherical particles after being encapsulated by the emulsifier. With increasing HSP concentration, the particle size of the emulsion first decreased and then increased. When the HSP concentration was 3%, the particle size reached a minimum value. At this time, the ζ-potential of the system was −30.8 mV, the adsorbed protein content was 45.05%, the surface tension was 50.49 mN/m, and the roughness was 8.35 nm. Additionally, the apparent viscosity of the emulsion gradually increased with increasing HSP concentration, and the emulsion with 3% HSP had a higher G′, which could better resist the external environmental pressure. Through the exploration of the interfacial adsorption properties, it was shown that increasing the HSP concentration could improve the diffusion, adsorption and molecular rearrangement rate of HSP at the oil-water interface. In addition, the tetrahydrocannabinol retention rate reached 92.86% after 14 days of storage. Finally, the oxidation kinetic model was established, and the equation c=e19.89327e−6940.61627T*t+0.98 was obtained, which could be used to predict the changes in the peroxide value (POV) of hemp seed oil under different storage temperatures and times.