Processing, Nutrition, and Functionality of Hempseed Protein: A Review

Wang, Qingling; Xiong, Youling L.

doi:10.1111/1541-4337.12450

Cited by 166 publications

(119 citation statements)

References 85 publications

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“…The above results indicated that all the three processes were able to convert HPB into products with antioxidant properties, though the mechanisms responsible of the observed activities cannot be defined at this stage of research. Antioxidant properties have been previously reported for hemp seed protein hydrolysates obtained by enzymatic treatment of protein extracts (Tang et al 2009;Girgih et al 2013;Wang and Xiong 2019). On a similar experiment conducted on rapeseed protein hydrolysates, the EC50 was 0.71 mg/mL, similar to what we found in HPB prior microbial hydrolysis (Pan et al 2011).…”

Section: Antioxidant Capacity Of Biorefinery Productssupporting

confidence: 87%

Comparing the Effectiveness of Three Different Biorefinery Processes at Recovering Bioactive Products from Hemp (Cannabis sativa L.) Byproduct

Setti

Samaei

Maggiore

et al. 2020

Food Bioprocess Technol

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Hemp (Cannabis sativa L.) seeds are considered a nutritional powerhouse, rich in proteins and unsaturated fatty acids. The market for hemp seed food products is growing, due to the loosening of constraints in industrial cultivation. During the food processing chain, the external part of the seed is discarded, although it contains a significant amount of proteins. Converting this material into value-added products with a biorefinery approach could meet the ever-increasing need for sustainable protein sources while reducing food waste. In this study, creating value from hemp byproducts was pursued with three different approaches: (i) chemical extraction followed by enzymatic digestion, (ii) liquid fermentation by strains of Lactobacillus spp., and (iii) solid-state fermentation by Pleurotus ostreatus. The resulting products exhibited a range of in vitro antioxidant and antihypertensive activity, depending on the proteases used for enzymatic digestion, the bacterial strain, and the length of time of the two fermentation processes. These byproducts could be exploited as functional ingredients in the food, pharmaceutical, and cosmetic industries; the suggested biorefinery processes thus represent potential solutions for the development of other protein-containing byproducts or wastes.

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Section: Antioxidant Capacity Of Biorefinery Productssupporting

confidence: 87%

Comparing the Effectiveness of Three Different Biorefinery Processes at Recovering Bioactive Products from Hemp (Cannabis sativa L.) Byproduct

Setti

Samaei

Maggiore

et al. 2020

Food Bioprocess Technol

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“…Hemp ( Cannabis sativa L.) is a multiuse crop grown primarily for grain, fiber, and cannabinoids. In recent years, there has been a resurgence in the study of hemp in the United States and across the world in fields including genomics (Grassa et al, ; Laverty et al, ), agronomics (Campbell, Berrada, Hudalla, Amaducci, & McKay, ), and novel end‐uses (Turner, Sloan, & Currell, ; Wang & Xiong, ). The market for hemp (defined as <0.3% tetrahydrocannabinol; THC by dry weight) and marijuana (>0.3% THC), is expected to surpass $26 billion in the US by 2025 (Global Cannabis Report: 2019 Industry Outlook, ).…”

Section: Introductionmentioning

confidence: 99%

Development and validation of genetic markers for sex and cannabinoid chemotype in Cannabis sativa L.

et al. 2020

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Hemp (Cannabis sativa L.) is an emerging dioecious crop grown primarily for grain, fiber, and cannabinoids. There is good evidence for medicinal benefits of the most abundant cannabinoid in hemp, cannabidiol (CBD). For CBD production, female plants producing CBD but not tetrahydrocannabinol (THC) are desired. We developed and validated high‐throughput PACE (PCR Allele Competitive Extension) assays for C. sativa plant sex and cannabinoid chemotype. The sex assay was validated across a wide range of germplasm and resolved male plants from female and monoecious plants. The cannabinoid chemotype assay revealed segregation in hemp populations, and resolved plants producing predominantly THC, predominantly CBD, and roughly equal amounts of THC and CBD. Cultivar populations that were thought to be stabilized for CBD production were found to be segregating phenotypically and genotypically. Many plants predominantly producing CBD accumulated more than the current US legal limit of 0.3% THC by dry weight. These assays and data provide potentially useful tools for breeding and early selection of hemp.

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“…However, there is an increasing interest in using locally cultivated hemp seeds as a raw material for food production. Hemp seeds, the by-product from the fibre use for the construction industry, are rich in fats (25-35%, mostly unsaturated fatty acids), proteins (20-25%), dietary fibre (10-15%), vitamins, and minerals [16].…”

Section: Introductionmentioning

confidence: 99%

Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking

Zahari

Ferawati

Helstad

et al. 2020

Foods

163

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The interest in plant-based products is growing in Western countries, mostly due to health and environmental issues that arise from the consumption and production of animal-based food products. Many vegan products today are made from soy, but drawbacks include the challenges of cultivating soy in colder climates such as northern Europe. Therefore, the present study investigates whether industrial hemp (Cannabis sativa) could substitute soy in the production of high moisture meat analogues (HMMA). A twin screw co-rotating extruder was used to investigate to what extent hemp protein concentrate (HPC) could replace soy protein isolate (SPI) in HMMAs. The substitution levels of HPC were 20 wt%, 40 wt% and 60 wt%. Pasting properties and melting temperature of the protein powders were characterized by Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC), respectively and the produced HMMA was analysed by determining the texture and colour attributes. The results showed that it is possible to extrude a mixture with up to 60% HPC. HPC absorbed less water and needed a higher denaturing temperature compared to SPI. Increasing the moisture content by 5% would have resulted in a reduction of hardness and chewiness. The lightness (L* value) was found to be significantly higher in SPI product and decreased in the mixture with higher HPC (p < 0.05).

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Processing, Nutrition, and Functionality of Hempseed Protein: A Review

Cited by 166 publications

References 85 publications

Comparing the Effectiveness of Three Different Biorefinery Processes at Recovering Bioactive Products from Hemp (Cannabis sativa L.) Byproduct

Comparing the Effectiveness of Three Different Biorefinery Processes at Recovering Bioactive Products from Hemp (Cannabis sativa L.) Byproduct

Development and validation of genetic markers for sex and cannabinoid chemotype in Cannabis sativa L.

Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking

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