Location: Cereal Crops ResearchTitle: The impact of hempseed dehulling on chemical composition, structure properties and aromatic profile of hemp protein isolate
|CHEN, BINGCAN - NORTH DAKOTA STATE UNIVERSITY|
|SHEN, PEIYI - NORTH DAKOTA STATE UNIVERSITY|
|GAO, ZILI - NORTH DAKOTA STATE UNIVERSITY|
|XU, MINWEI - NORTH DAKOTA STATE UNIVERSITY|
|RAO, JIAJIA - NORTH DAKOTA STATE UNIVERSITY|
Submitted to: Food Hydrocolloids
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/26/2020
Publication Date: 4/6/2020
Citation: Chen, B., Shen, P., Gao, Z., Xu, M., Ohm, J., Rao, J. 2020. The impact of hempseed dehulling on chemical composition, structure properties and aromatic profile of hemp protein isolate. Food Hydrocolloids. 106, 1-9. https://doi.org/10.1016/j.foodhyd.2020.105889.
Interpretive Summary: Hempseed, which is an excellent source of nutritional protein, has recently attracted increasing attention from both the scientific and industrial fields. Dehulling, which is a process to remove the hull/husk from plant seeds, is known to improve extraction of proteins from plant seeds. However, reports on protein extraction for dehulled hempseed have not been available to date. The objective of this research was to determine the influence of dehulling on protein extraction and properties of the protein isolate in hempseed. The results demonstrated that the dehulling process greatly enhanced the protein extraction yield and improved purity, color, and aroma of the protein isolate. This study provides novel and valuable information about the influence of the dehulling process on the properties of hempseed protein isolate, which will facilitate further research and application of hempseed in both academia and industry.
Technical Abstract: Hempseed protein attracts increasing attention in both scientific and industrial field because of its high nutritional value. Current study determined the influence of dehulling process on the chemical composition, structure and functional properties of hempseed protein isolate (HPI)using SDS-PAGE, SEC-HPLC-UV/RI/MALS, CD spectroscopy and DSC. The result demonstrated that dehulling process significantly increased the extraction and protein recovery yields of HPI. Meanwhile, dehulled HPI also exhibited a higher protein purity and Arg/Lys ratio with improved color. No significant impact on protein composition and structure was observed upon seed dehulling, but HPI extracted from the dehulled seeds showed a reduced thermal stability as compared to non-dehulled HPI. The aromatic profile of HPI was determined by HS-SPME-GC-MS, and the data suggested that dehulled HPI accumulated more terpenes and less lipid oxidation volatiles than non-dehulled HPI. These findings indicated that dehulling process greatly enhances the extraction yield with higher protein content and more characteristic aroma of HPI. The current study for the first time provides valuable information about the influence of dehulling processing on the properties of HPI, which will facilitate further research and application of hempseed in both academic and industry field.