Investigating the preparation of hemp-protein isolate (HPI)

Abstract

The aim of this research is to investigate the preparation of hempprotein isolate (HPI) and its subsequent hydrolysis using 0.5%bacterial protease and 2% pepsin protease in order to address HPI's low solubility, resulting in the production of hemp proteinhydrolysates (HPH). Samples were extracted minutes,showing identical degrees of hydrolysis. Hemp protein hydrolyzed with bacterial protease (HPHB) enhanced oil absorption capacity andemulsifying capacity, while hemp protein hydrolyzed with pepsin (HPHP)demonstrated an increase in water absorption capacity. In addition,the effects of varying HPH concentrations on the functional and nutritional properties of corn starches were explored. The study involved mixing two types of HPH, with concentrations of 10% and 20%,respectively, with normal corn starch (NCS), waxy corn starch (WCS),and high amylose corn starch (HACS). The significant decrease in RDS values was around 22% with 20% HPHP in HACS. The highest increase in RSvalues was about 10% with 10%HPHB in WCS. 20% HPHP exhibited the highest antioxidant activity among the three different amylose content starches and 20%HPH exhibited a favorable amino acid profile characterized by HPLC analysis. This study contributes to a deeper understanding of the interactions between starch-protein hydrolysates and holds promise for the development of healthier, more sustainable,and innovative foods.