Denaturation and Oxidative Stability of Hemp Seed (Cannabis sativa L.) Protein Isolate as Affected by Heat Treatment

2015 ◽  
Vol 70 (3) ◽  
pp. 304-309 ◽  
Author(s):  
Vassilios Raikos ◽  
Garry Duthie ◽  
Viren Ranawana
Keyword(s):  
Heat Treatment ◽  
Oxidative Stability ◽  
Cannabis Sativa ◽  
Protein Isolate ◽  
Hemp Seed ◽  
L Protein

Effects of limited enzymatic hydrolysis with trypsin on the functional properties of hemp (Cannabis sativa L.) protein isolate

2008 ◽  
Vol 106 (3) ◽  
pp. 1004-1013 ◽  
Author(s):  
Shou-Wei Yin ◽  
Chuan-He Tang ◽  
Jin-Song Cao ◽  
Er-Kun Hu ◽  
Qi-Biao Wen ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Cannabis Sativa ◽  
Protein Isolate ◽  
L Protein

scholarly journals Plant-Based (Hemp, Pea and Rice) Protein–Maltodextrin Combinations as Wall Material for Spray-Drying Microencapsulation of Hempseed (Cannabis sativa) Oil

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1707
Author(s):  
Marcin Andrzej Kurek ◽  
Anubhav Pratap-Singh
Keyword(s):  
Oxidative Stability ◽  
Seed Oil ◽  
Cannabis Sativa ◽  
Emulsion Stability ◽  
Wall Material ◽  
Power Law Model ◽  
Hemp Seed ◽  
Food Ingredients ◽  
Rice Protein ◽  
Carrier Materials

Conscious consumers have created a need for constant development of technologies and food ingredients. This study aimed to examine the properties of emulsions and spray-dried microcapsules prepared from hempseed oil by employing a combination of maltodextrin with hemp, pea, and rice protein as carrier materials. Oil content in the microcapsules was varied at two levels: 10 and 20%. Increasing oil load caused a decrease in viscosity of all samples. Consistency index of prepared emulsions was calculated according to Power Law model, with the lowest (9.2 ± 1.3 mPa·s) and highest values (68.3 ± 1.1 mPa·s) for hemp and rice protein, respectively, both at 10% oil loading. The emulsion stability ranged from 68.2 ± 0.7% to 88.1 ± 0.9%. Color characteristics of the microcapsules were defined by high L* values (from 74.65 ± 0.03 to 83.06 ± 0.03) and low a* values (−1.02 ± 0.015 to 0.12 ± 0.005), suggesting that the materials were able to coat the greenish color of the hemp seed oil acceptably. The highest encapsulation efficiency was observed in samples with rice protein, while the lowest was with hemp protein. Combination of maltodextrin and proteins had a preventive effect on the oxidative stability of hempseed oil. Oil release profile fitted well with the Higuchi model, with hempseed oil microencapsulated with pea protein–maltodextrin combination at 10% oil loading depicting lowest oil release rates and best oxidative stability.

scholarly journals Structural and functional characterization of hemp seed (Cannabis sativa L.) protein-derived antioxidant and antihypertensive peptides

2014 ◽  
Vol 6 ◽  
pp. 384-394 ◽  
Author(s):  
Abraham T. Girgih ◽  
Rong He ◽  
Sunday Malomo ◽  
Marina Offengenden ◽  
Jianping Wu ◽  
...  
Keyword(s):  
Cannabis Sativa ◽  
Functional Characterization ◽  
Hemp Seed ◽  
L Protein ◽  
Antihypertensive Peptides

Kinetics of Enzyme Inhibition and Antihypertensive Effects of Hemp Seed (Cannabis sativa L.) Protein Hydrolysates

2011 ◽  
Vol 88 (11) ◽  
pp. 1767-1774 ◽  
Author(s):  
Abraham T. Girgih ◽  
Chibuike C. Udenigwe ◽  
Huan Li ◽  
Abayomi P. Adebiyi ◽  
Rotimi E. Aluko
Keyword(s):  
Enzyme Inhibition ◽  
Cannabis Sativa ◽  
Protein Hydrolysates ◽  
Hemp Seed ◽  
L Protein ◽  
Kinetics Of

scholarly journals Impact of the Simulated Gastric Digestion Methodology on the In Vitro Intestinal Proteolysis and Lipolysis of Emulsion Gels

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 321
Author(s):  
Camila Mella ◽  
Michelle Quilaqueo ◽  
Rommy N. Zúñiga ◽  
Elizabeth Troncoso
Keyword(s):  
Heat Treatment ◽  
Protein Isolate ◽  
Gastric Digestion ◽  
Human Gastrointestinal Tract ◽  
Gel Structure ◽  
Intestinal Digestion ◽  
Food Digestion ◽  
The Impact ◽  
Digestion Methods

The aim of this work was to study the impact of the methodology of in vitro gastric digestion (i.e., in terms of motility exerted and presence of gastric emptying) and gel structure on the degree of intestinal proteolysis and lipolysis of emulsion gels stabilized by whey protein isolate. Emulsions were prepared at pH 4.0 and 7.0 using two homogenization pressures (500 and 1000 bar) and then the emulsions were gelled by heat treatment. These gels were characterized in terms of texture analysis, and then were subjected to one of the following gastric digestion methods: in vitro mechanical gastric system (IMGS) or in vitro gastric digestion in a stirred beaker (SBg). After gastric digestion, the samples were subjected to in vitro intestinal digestion in a stirred beaker (SBi). Hardness, cohesiveness, and chewiness were significantly higher in gels at pH 7.0. The degree of proteolysis was higher in samples digested by IMGS–SBi (7–21%) than SBg–SBi (3–5%), regardless of the gel’s pH. For SBg–SBi, the degree of proteolysis was not affected by pH, but when operating the IMGS, higher hydrolysis values were obtained for gels at pH 7.0 (15–21%) than pH 4.0 (7–13%). Additionally, the percentage of free fatty acids (%FFA) released was reduced by 47.9% in samples digested in the IMGS–SBi. For the methodology SBg–SBi, the %FFA was not affected by the pH, but in the IMGS, higher values were obtained for gels at pH 4.0 (28–30%) than pH 7.0 (15–19%). Our findings demonstrate the importance of choosing representative methods to simulate food digestion in the human gastrointestinal tract and their subsequent impact on nutrient bioaccessibility.

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