Abstract
Hemp seeds primarily represent a source of edible oil, which comprises over 30% of the whole seed. However, the role of the hemp seed, as a valuable material for protein extraction, could not be neglected. While the hemp seed is characterized with the protein content of 25%, after oil extraction, the protein content in a hempseed cake, a by-product of the oil extraction process, can increase up to 50%. Hempseed protein mainly consists of a legumin type protein, edestin, which accounts for 60–80% of the total protein content, followed by albumin. Recently, the ability of hemp protein to act as a techno-functional agent in different food applications has been investigated. The role of hemp protein as emulsifiers, foaming agent, gel-forming and biodegradable film-forming material was studied pointing the possibility to replace synthetic agents with the natural ones. Moreover, a large number of studies have revealed a bio-functionality of hemp proteins, i.e. application of enzymatic hydrolysis for the production of bioactive peptides. Bioactivity was mostly investigated by determining antioxidant properties and antihypertensive effects of enzymatic hemp seed protein hydrolysates and their peptide fractions. The hydrolysis was achieved by employing a range of proteases as well as different degrees of hydrolysis, which resulted in significant differences in the antioxidant properties of obtained hemp protein hydrolysates. The present chapter is a review of recent information on hemp protein extraction techniques, with the special emphases to its techno- and bio-functionality.
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- ACE:
-
angiotensin-I-converting enzyme
- DPPH:
-
2,2-diphenyl-1-picrylhydrazyl
- DPPH• :
-
2,2-diphenyl-1-picrylhydrazyl radical
- DSC:
-
differential scanning calorimetry
- HPH:
-
hemp protein hydrolysate
- HPI:
-
hemp protein isolate
- IEP:
-
alkaline extraction-isoelectric precipitation
- MW:
-
molecular weight
- OHC:
-
oil holding properties
- pI:
-
isoelectric point
- S:
-
Svedberg unit
- WHC:
-
water holding properties
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Acknowledgements
This work was financially supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia under the Agreement on the Implementation and Financing of Research of the Institute of Food Technology (No. 451-03-68/2020-14/200222) and the Provincial Secretariat for Higher Education and Scientific Research, Republic of Serbia [grant number 142-451-2138/2019-01/02] as a part of the project entitled “Techno-functionality of proteins from alternative plant sources from Vojvodina region”.
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Dapčević-Hadnađev, T., Hadnađev, M., Dizdar, M., Lješković, N.J. (2020). Functional and Bioactive Properties of Hemp Proteins. In: Crini, G., Lichtfouse, E. (eds) Sustainable Agriculture Reviews 42. Sustainable Agriculture Reviews, vol 42. Springer, Cham. https://doi.org/10.1007/978-3-030-41384-2_8
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