Protein Structure-Function Relationship Of Commercial Hempseed (Cannabis sativa L.) Protein Concentrates.

Abstract

Plant proteins portray excellent nutritional value with varied amino acid profiles. Based on extraction methods, proteins vary in nutritional value, composition, and functionality. Hemp protein’s micro- and macronutrient abundance has led to its growing acceptability among consumers and food manufacturers alike. Most of the commercially available plant-based protein foods use pea protein. In this study, five different commercial hemp protein concentrates were analysed and compared to a commercial pea protein (control) in terms of colour, proximate composition, phenolic, mineral and carbohydrate fractions, water and oil holding capacity, emulsion activity and emulsion stability index, solubility at various pH, surface hydrophobicity, and gelling ability. Protein secondary structure were analyzed using FT-Raman spectroscopy, whereas protein aggregation was investigated using Native and SDS-PAGE. The thermal behaviour was investigated using DSC. Peak viscosity in pasting profiles corelated with Td50 and WHC of the protein.