Hemp protein: obtaining and functional and technological properties
https://doi.org/10.20914/2310-1202-2023-2-170-177
Abstract
The aim of this work was to determine the structural and functional characteristics of the two main hemp seed proteins, water-soluble albumin and salt-soluble globulin and alkali-soluble glutelin. The extract of 0.1 M CaCl2 protein meal of hemp seeds was subjected to sequential extraction to obtain three fractions: albumin in the aqueous phase and globulin (edestin) and glutelin in the salt phase at pH-9.0. Data on the amino acid composition showed the presence of an increased content of aromatic and hydrophobic residues in the globulin fraction. Gel electrophoresis showed that the albumin fraction had fewer disulfide bonds and therefore a more open (flexible) structure. The analysis of the content of essential amino acids in protein isolate and UV concentrate and its individual fractions was carried out for a general understanding of the ways of their application. The balance of amino acid content in the UV concentrate is close to the “ideal protein” and in the future it is advisable to use it to isolate bioactive peptides. Thus, the results obtained indicate that the processes of mechanical and chemical action on hemp flour provide raw materials with a high protein content, containing all essential amino acids and characterized by a predominant content of the sum of water and salt-soluble fractions. In connection with the identified changes in the properties of the protein obtained by different methods for release from antinutrients in the future, it is planned to pay attention to this issue separately.
About the Authors
O. S. Korneeva
Voronezh State University of Engineering Technologies
Dr. Sci. (Biol.), professor, biochemistry and biotechnology department, Revolution Av., 19 Voronezh, 394036, Russia
L. I. Vasilenko
Voronezh State University of Engineering Technologies
Cand. Sci. (Engin.), associate professor, biochemistry and biotechnology department, Revolution Av., 19 Voronezh, 394036, Russia
O. L. Meshcheryakova
Voronezh State University of Engineering Technologies
Cand. Sci. (Engin.), associate professor, biochemistry and biotechnology department, Revolution Av., 19 Voronezh, 394036, Russia
A. A. Berestovoy
Voronezh State University of Engineering Technologies
Cand. Sci. (Engin.), associate professor, information security department, Revolution Av., 19 Voronezh, 394036, Russia
M. M. Isuwa
Voronezh State Medical University named after V.I. N.N. Burdenko
resident, General Medicine Department, 10 Studencheskaya street, Voronezh, 394036, Russia
References
1. Ushchapovsky V.I., Goncharova A.A., Minevich I.E. The influence of processing on the protein complex of hemp seeds. Proceedings of VSUET. 2022. vol. 84. no. 1. pp. 66–72. doi:10.20914/2310–1202–2022–1 – 66–72 (in Russian).
2. Pap N., Hamberg L., Pihlava J.M., Hellström J. et al. Impact of enzymatic hydrolysis on the nutrients, phytochemicals and sensory properties of oil hemp seed cake (Cannabis sativa L. FINOLA variety). Food Chemistry. 2020. vol. 320. pp. 126530. doi: 10.1016/j.foodchem.2020.126530
3. Aiello G., Lammi C., Boschin G., Zanoni C. et al. Exploration of potentially bioactive peptides generated from the enzymatic hydrolysis of hempseed proteins. Journal of Agricultural and Food Chemistry. 2017. no. 65. pp. 10174–10184.
4. Grebenshchikov A.V., Vasilenko L.I., Ozherelyeva O.N., Mal’tseva O.U. et al. The Biogenic Stimulator for Nonspecific Immunity Provocation in the Experiment “in vivo” in the Stress Condition. The International Conference “Health and wellbeing in modern society”(ICHW 2020). Atlantis Press, 2020. pp. 6-11. doi: 10.2991/ahsr.k. 201001.002
5. Pihlanto A., Nurmi M., Mäkinen S. Industrial hemp proteins: Processing and properties. Industrial Hemp. Academic Press, 2022. pp. 125-146. doi: 10.1016/B978–0–323–90910–5.00014–2
6. Kabunina I.V. Modern structure of the world hemp production market. International Agricultural Journal. 2021. no. 64 (4). pp. 40–44. (in Russian).
7. GOST 13496.4–93 Feed, compound feed, compound feed raw materials. Methods for determining nitrogen and crude protein (Dokipedia: Interstate standard GOST 8056–96 “Soybean meal for food. Technical conditions” (put into effect by the Decree of the State Committee of the Russian Federation for Standardization, Metrology and Certification dated December 24, 1996 No. 688)). (in Russian).
8. Lin Y., Pangloli P., Dia V. P. Physicochemical, functional and bioactive properties of hempseed (Cannabis sativa L.) meal, a co-product of hempseed oil and protein production, as affected by drying process. Food Chemistry. 2021. vol. 350. pp. 129188. doi: 10.1016/j.foodchem.2021.129188
9. Koren A., Pojić M., Sikora V. The significance of industrial hemp knowledge management. Industrial Hemp. Academic Press, 2022. pp. 147-172. doi: 10.1016/B978–0–323–90910–5.00004 X
10. Korus J., Witczak M., Ziobro R., Juszczak L.Hemp (Cannabis sativa subsp. sativa) flour and protein preparation as natural nutrients and structure forming agents in starch based gluten-free bread. LWT. 2017. vol. 84. pp. 143-150. doi: 10.1016/j.lwt.2017.05.046
11. Shen P., Gao Z., Fang B., Rao J. et al. Ferreting out the secrets of industrial hemp protein as emerging functional food ingredients. Trends in Food Science & Technology. 2021. vol. 112. pp. 1-15. doi: 10.1016/j.tifs.2021.03.022
12. Malomo S.A., He R., Aluko R.E. Structural and functional properties of hemp seed protein products. Journal of food science. 2014. vol. 79. no. 8. pp. C1512-C1521. doi: 10.1111/1750-3841.12537
13. Wang Q., Xiong Y.L. Processing, nutrition, and functionality of hempseed protein: A review. Comprehensive Reviews in Food Science and Food Safety. 2019. vol. 18. no. 4. pp. 936-952. doi: 10.1111/1541-4337.12450
14. Zając M., Guzik P., Kulawik P., Tkaczewska J. et al. The quality of pork loaves with the addition of hemp seeds, de-hulled hemp seeds, hemp protein and hemp flour. Lwt. 2019. vol. 105. pp. 190-199. doi: 10.1016/j.lwt.2019.02.013
15. Shen P., Gao Z., Xu M., Ohm J. B. et al. The impact of hempseed dehulling on chemical composition, structure properties and aromatic profile of hemp protein isolate. Food Hydrocolloids. 2020. vol. 106. pp. 105889. doi: 10.1016/j.foodhyd.2020.105889
16. Mamone G., Picariello G., Ramondo A., Nicolai M.A. et al. Production, digestibility and allergenicity of hemp (Cannabis sativa L.) protein isolates. Food Research International. 2019. vol. 115. pp. 562-571. doi:10.1016/j.foodres.2018.09.017
17. Potin F., Lubbers S., Husson F., Saurel R. Hemp (Cannabis sativa L.) protein extraction conditions affect extraction yield and protein quality. Journal of food science. 2019. vol. 84. no. 12. pp. 3682-3690. doi: 10.1111/1750-3841.14850
18. Wang Q., Xiong Y.L. Zinc-binding behavior of hemp protein hydrolysates: Soluble versus insoluble zinc-peptide complexes. Journal of functional foods. 2018. vol. 49. pp. 105-112. doi: 10.1016/j.jff.2018.08.019
19. Plati F., Ritzoulis C., Pavlidou E., Paraskevopoulou A. Complex coacervate formation between hemp protein isolate and gum Arabic: Formulation and characterization. International Journal of Biological Macromolecules. 2021. vol. 182. pp. 144-153. doi: 10.1016/j.ijbiomac.2021.04.003
20. Dapčević-Hadnađev T., Dizdar M., Pojić M., Krstonošić V.et al. Emulsifying properties of hemp proteins: Effect of isolation technique. Food Hydrocolloids. 2019. vol. 89. pp. 912-920. doi: 10.1016/j.foodhyd.2018.12.002
21.
Review
For citations:
Korneeva O.S., Vasilenko L.I., Meshcheryakova O.L., Berestovoy A.A., Isuwa M.M. Hemp protein: obtaining and functional and technological properties. Proceedings of the Voronezh State University of Engineering Technologies. 2023;85(2):170-177. (In Russ.) https://doi.org/10.20914/2310-1202-2023-2-170-177
Views:
312
Email this article 
Post a Comment 
