Hemp (Cannabis sativa L.) protein: Impact of extraction method and cultivar on structure, function, and nutritional quality

• DOI: 10.1016/j.crfs.2024.100746
• Publication Date: 2024-04-19T02:23:00Z
• Authors: Laura Eckhardt; Fan Bu; Adam Franczyk; Tom Michaels; Baraem P. Ismail
• Keywords: Cannabis sativa

Hemp (Cannabis sativa L.) is increasingly gaining traction as a novel and sustainable source of plant protein. Accordingly, the aim this study was to investigate effectiveness two protein extraction methods, alkaline coupled with isoelectric precipitation (AE-IEP) salt ultrafiltration (SE-UF) in producing hemp isolates (pH-HPI salt-HPI) high purity yield. Structural characterization impacted by method cultivar performed related functional performance nutritional quality. Both carefully selected parameters, resulted HPI (86.6-88.1% protein) yields (81.6-87.3%). All samples had poor solubility (∼9-20%) at neutral pH compared commercial soy pea (cSPI, cPPI). A relatively surface hydrophobicity low charge contributed such HPI. However, demonstrated similar acidic (50-67%) comparable gel strength (up 24 N) cSPI. Comparing experimental amino acid composition theoretical distribution provided insights isolates. While pH-HPI better functionality than salt-HPI, minimal structural, functional, differences were noted among extracted from four different cultivars. Overall, results work could be used guide future attempts further develop successful processes, provide valuable propel breeding efforts that target enhanced characteristics for food applications.