Nutritional quality, chemical, and functional characteristics of hemp (Cannabis sativa ssp. sativa) protein isolate

• Main Authors: El-Sohaimy, Sobhy Ahmed, Androsova, Natalia Vladimirovna, Toshev, Abduvali Djabarovich, El Enshasy, Hesham Ali
• Format: Article
• Language: English
• Published: MDPI 2022
• Subjects: Q Science (General); TP Chemical technology
• Online Access: http://eprints.utm.my/103649/1/HeshamAli2022_NutritionalQualityChemicalandFunctional.pdf; http://eprints.utm.my/103649/; http://dx.doi.org/10.3390/plants11212825

(1) Background: Hemp seeds are a source of plant-based protein, making them an appropriate supplement to a plant-based diet. The current work was focused on the preparation of the protein isolate from the hemp seeds with eco-friendly and cheap technology. Moreover, it evaluated the physicochemical and functional properties of hemp protein isolate for its potential application in food manufacturing. (2) Methods: The protein content of hemp seeds has been isolated through two main steps: (1) extraction of the protein content of an alkaline pH (10–12); (2) precipitation of the extracted protein on an acidic pH as an isoelectric point (pH = 4.5). (3) Results: The edastin protein is the most predominant protein in the protein profile with a molecular weight of 58.1 KDa beside albumin with a molecular weight of 31.5 KDa. The FTIR spectrum detected the absorption peaks of the amide I at 1750 and 1600 cm−1, which pointed to C=O stretching while N-H stretching at 1650–1580 cm−1. The peak at 3250 is found to be related to N-H stretching of the aliphatic primary amine (3400–3300 cm−1) and the N-H stretching for the secondary (II) amine appeared at 3350–3310 cm−1. The Hemp protein isolate (HPI) showed a high content of arginine (15.52 g/100 g), phenylalanine + tyrosine (9.63 g/100 g), methionine + cysteine (5.49 g/100 g), leucine + isoleucine (5.21 g/100 g), and valine (4.53 g/100 g). It contains a moderate level of threonine (3.29 g/100 g) and lysine (2.50 g/100 g) with tryptophan as the limiting amino acid (0.22 g/100 g). The HPI showed an appropriate water-and-oil holding capacity (4.5 ± 2.95 and 2.33 ± 1.88 mL/g, respectively). The foaming capacity of the HPI was increased with increasing the pH values to reach the maximum value at pH 11 (67.23 ± 3.20%). The highest emulsion ability index of the HPI was noted at pH 9 (91.3 ± 2.57 m2/g) with low stability (19.15 ± 2.03). (4) Conclusions: A strong positive correlation (r = 0.623) was shown between protein concentration and solubility. The current easy-to-use, cheap, and eco-friendly technology provides the industrial sector with a cheap protein isolate for manufacturing protein-rich diet and beverages. The HPI showed a good nutritional quality and functional properties that might be helpful in utilizing it in different food products such as beverages and bakery products.