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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Small Grain and Food Crops Quality Research » Research » Publications at this Location » Publication #396730
Research Project: Identification and Characterization of Quality Parameters for Enhancement of Marketability of Hard Spring Wheat, Durum, and Oat

Location: Small Grain and Food Crops Quality Research

Title: Structural, functional properties, and aromatic profile of hemp protein isolate as affected by extraction method: alkaline extraction–isoelectric precipitation vs salt extraction

Author
item FANG, BAOCHEN - North Dakota State University
item CHANG, LIUYI - North Dakota State University
item Ohm, Jae-Bom
item CHEN, BINGCAN - North Dakota State University
item RAO, JIAJIA - North Dakota State University

Submitted to: Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/16/2022
Publication Date: 11/19/2022
Citation: Fang, B., Chang, L., Ohm, J., Chen, B., Rao, J. 2022. Structural, functional properties, and aromatic profile of hemp protein isolate as affected by extraction method: alkaline extraction–isoelectric precipitation vs salt extraction. Food Chemistry. 405. Article e135001. https://doi.org/10.1016/j.foodchem.2022.135001.
DOI: https://doi.org/10.1016/j.foodchem.2022.135001

Interpretive Summary: Hempseed has been emerging as an excellent source to obtain proteins. The protein separation processes highly affect properties of proteins. However, little data has been reported on the extraction of proteins in hempseed. Therefore, this research compares the properties of proteins obtained from hempseeds by two popular extraction processes: the alkaline extraction method and the salt extraction method. Protein isolates that were obtained by the two protein extraction processes showed distinct differences in protein functional attributes, composition, and structural properties. Overall, this research reports information on how the two popular extraction processes impact functional attributes of proteins in hempseeds. This will be a valuable reference for the future usage of the extraction techniques to obtain hempseed proteins with better properties in the food industry.

Technical Abstract: The current study is an investigation of the impact of alkaline extraction–isoelectric precipitation (AE-IEP) and salt extraction dialysis (SE) on the structural, functional, and aromatic profiles of hemp protein isolate (HPI) isolated from hemp hearts (free of hull). Our findings suggest that distinct functional attributes of two HPIs were discovered because protein subunit composition and structural properties of obtained HPIs vary depending on the extraction technique used. In general, salt extracted HPI (SE-HPI) showed a higher solubility, emulsion activity, foaming, and thermal stability as compared to AE–IEP extracted HPI (AE-HPI). The reason for this is that SE-HPI has a larger percentage of albumin fractions and lower '-sheet secondary structure than AE-HPI. Interestingly, the aromatic profile of SE-HPI exhibited lower quantities of volatile compounds, but higher aldehydes than that of AE-HPI. Overall, this study has established the relationships between extraction methods and functional attributes of final protein products obtained from hemp hearts.