Abstract
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 language | English |
|---|---|
| Pages (from-to) | 304-309 |
| Number of pages | 6 |
| Journal | Plant Foods for Human Nutrition |
| Volume | 70 |
| Issue number | 3 |
| Early online date | 5 Jul 2015 |
| DOIs | |
| Publication status | Published - 1 Sept 2015 |
Bibliographical note
This work is funded by the Scottish Government’s Rural and Environment Science and Analytical Services Division (RESAS).Keywords
- Hemp protein isolate
- Heat treatment
- Solubility
- Gastrointestinal digestion