Denaturation and oxidative stability of hemp seed (Cannabis sativa L.) protein isolate as affected by heat treatment

Vasileios Raikos, Viren Ranawana, Garry Duthie

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27 Citations (Scopus)


The present study investigated the impact of heat treatments on the denaturation and oxidative stability of hemp seed protein during simulated gastrointestinal digestion (GID). Heat-denatured hemp protein isolate (HPI) solutions were prepared by heating HPI (2 mg/ml, pH 6.8) to 40, 60, 80 and 100 °C for 10 min. Heat-induced denaturation of the protein isolates was monitored by polyacrylamide gel electrophoresis. Heating HPI at temperatures above 80 °C significantly reduced solubility and led to the formation of large protein aggregates. The isolates were then subjected to in vitro GID and the oxidative stability of the generated peptides was investigated. Heating did not significantly affect the formation of oxidation products during GID. The results suggest that heat treatments should ideally remain below 80 °C if heat stability and solubility of HPI are to be preserved.
Original languageEnglish
Pages (from-to)304-309
Number of pages6
JournalPlant Foods for Human Nutrition
Issue number3
Early online date5 Jul 2015
Publication statusPublished - 1 Sept 2015

Bibliographical note

This work is funded by the Scottish Government’s Rural and Environment Science and Analytical Services Division (RESAS).


  • Hemp protein isolate
  • Heat treatment
  • Solubility
  • Gastrointestinal digestion


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