Functional and Bioactive Properties of Hemp Proteins

  • Tamara Dapčević-HadnađevEmail author
  • Miroslav Hadnađev
  • Manda Dizdar
  • Nataša Jovanović Lješković
Part of the Sustainable Agriculture Reviews book series (SARV, volume 42)


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.


Hemp protein Isolation technique Hydration Gelling Interfacial properties Bioactive peptides 



angiotensin-I-converting enzyme




2,2-diphenyl-1-picrylhydrazyl radical


differential scanning calorimetry


hemp protein hydrolysate


hemp protein isolate


alkaline extraction-isoelectric precipitation


molecular weight


oil holding properties


isoelectric point


Svedberg unit


water holding properties



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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© The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2020

Authors and Affiliations

  • Tamara Dapčević-Hadnađev
    • 1
    • 2
    Email author
  • Miroslav Hadnađev
    • 1
    • 2
  • Manda Dizdar
    • 2
  • Nataša Jovanović Lješković
    • 2
  1. 1.University of Novi Sad, Institute of Food TechnologyNovi SadSerbia
  2. 2.University Business Academy in Novi Sad, Faculty of PharmacyNovi SadSerbia

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