The effects of germination on the composition and functional properties of hemp seed protein isolate. (January 2023)

• Record Type: Journal Article
• Authors: Liu, Martin; Childs, Mackenzie; Loos, Michael; Taylor, Alan; Smart, Lawrence B.; Abbaspourrad, Alireza
• Is Part Of: Food hydrocolloids. Volume 134(2023)
• Publication Date: 2023-01
• Subjects: Hemp seed protein -- Germination -- Functionality -- Plant protein -- Ingredients -- Gelation; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2022.108085
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: The effects of germination on the functional properties of hemp seed protein isolates was evaluated in this study. Significant seed storage protein degradation was observed after three days of germination, while protein surface charge was altered after one day of germination. Protein solubility increased in neutral to slightly acidic pH, with 5-day germination increasing hemp seed protein solubility from 10.3% to 21.8% at pH 7.0. Water holding capacity increased from 1.03 g H2 O/g isolate to 1.34 g H2 O/g isolate while oil holding capacity stayed relatively constant. Germinated protein isolates demonstrated higher foaming capacity (69.2%–111.2%) and foaming stability (53.6%–75.1%) than non-germinated protein isolates. Five-day germinated hemp seed protein isolate was the only adequate emulsifier in this study, capable of stabilizing emulsion droplets down to 2.90 μm in diameter. Hemp seed protein formed self-supporting gels at minimum of 2 or 3 w/v %, and germination increased the hardness of hemp seed protein gels (38.02 g–49.12 g for 10 w/v % gels). These findings indicate the ability to leverage germination as a clean-label process for improving the functional properties of hemp seed protein. Graphical abstract: Image 1 Highlights: Hemp seed storage proteins are degraded after three days of germination. Germinated hemp seed protein isolates are more soluble near a neutral pH. Germination improves hemp protein WHC, foaming, emulsifying, and gelling properties. LGC for hemp protein at pH 7 was determined at 2–3 w/v %.