Ferreting out the secrets of industrial hemp protein as emerging functional food ingredients. (June 2021)

• Record Type: Journal Article
• Authors: Shen, Peiyi; Gao, Zili; Fang, Baochen; Rao, Jiajia; Chen, Bingcan
• Is Part Of: Trends in food science & technology. Volume 112(2021)
• Page Start: 1
• Page End: 15
• Publication Date: 2021-06
• Subjects: Industrial hemp -- Hemp protein -- Amino acids -- Functionality -- Biological effects -- Flavor profile; Food industry and trade -- Periodicals; Food -- Biotechnology -- Periodicals; 664.005
• DOI: 10.1016/j.tifs.2021.03.022
• Languages: English
• ISSNs: 0924-2244

Abstract

Abstract: Background: Since the demand of proteins for an ever-growing population keeps increasing worldwide, people are looking for alternative proteins sources. In recent years, plant proteins have drawn scientific and industrial interest because of their health, ethical and/or religious preferences among consumers. Industrial hemp ( Cannabis sativa L.) is an annual herbaceous plant characterized with high quality oil, protein, carbohydrates, insoluble fibers, vitamins, and nutritional minerals. Particularly, hemp proteins are recognized with excellent nutritional value. Scope and approach: The aim of this study is to provide a critical review on the potential uses and global production of industrial hemp. Additionally, this paper summarizes all the aspects relating to the nutritional value and heath beneficial effects of hemp protein and its hydrolysates and peptides. The structure, functional properties and flavor profiles of hemp protein are illustrated. The applications and challenges of hemp protein in food systems are also presented. Key findings and conclusion: Hemp proteins are characterized as good protein source with adequate essential amino acids and excellent digestibility. The hydrolyzed peptides exhibit various health benefits, such as antioxidant activity, antihypertensive activity, hypoglycaemic activity, etc. The functional properties of hemp proteins are to some extent related with their structure, which may be altered by isolation methods, pre-treatment and chemical modifications. Despite the progress in the characterization of hemp proteins, a deep understanding is needed to improve their functional properties and flavor profile with the purpose of expanding their utilization as valuable food ingredients in the food industry. Highlights: Industrial hemp is an emerging crop and its production is on a rise worldwide. Hemp protein has good amino acid profile and digestibility. Hemp protein has versatile biological activities and good functionality. Hemp protein has unique and pleasant aromatic profile. Hemp protein has the great potency to be applied as functional ingredients.