Effects of limited enzymatic hydrolysis with trypsin on the functional properties of hemp (Cannabis sativa L.) protein isolate |
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Authors: | Shou-Wei Yin Chuan-He Tang Jin-Song Cao Er-Kun Hu Qi-Biao Wen Xiao-Quan Yang |
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Affiliation: | 1. Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, PR China;2. Henan Commercial Science Research Institute Co. Ltd., Zhengzhou 450003, PR China |
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Abstract: | Effects of limited enzymatic hydrolysis induced by trypsin on the physicochemical and functional properties of hemp (Cannabis sativa L.) protein isolate (HPI) were investigated. The enzymatic hydrolysis was confirmed by sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and size exclusion chromatography (SEC). SEC and differential scanning calorimetry (DSC) analyses confirmed the presence of aggregates in the corresponding hydrolysates (with the degree of hydrolysis of 2.3–6.7%). Functional properties, including protein solubility (PS), thermal properties, emulsifying and foaming properties, and water holding and fat adsorption capacities (WHC and FAC) were evaluated. The PS was remarkably improved by the limited enzymatic hydrolysis at all tested pH values. However, the enzymatic hydrolysis led to the marked decreases in emulsifying activity index, foaming capacity and foam stability, WHC and FAC. These decreases were to a great extent related to the presence of aggregates in the hydrolysates. |
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Keywords: | Hemp protein isolate (HPI) Cannabis sativa L. Enzymatic hydrolysis Functional property Trypsin |
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