The Effect of Processing of Hempseed on Protein Recovery and Emulsification Properties

Autor: Markus Nurmi, Nora Pap, Jarkko Mäkinen, Sari Mäkinen, Anne Pihlanto
Rok vydání: 2021
Předmět:
Zdroj: International Journal of Food Science, Vol 2021 (2021)
International Journal of Food Science
ISSN: 2314-5765
2356-7015
DOI: 10.1155/2021/8814724
Popis: 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.
Databáze: OpenAIRE
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