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

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3 Citations (Scopus)

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 languageEnglish
Pages (from-to)304-309
Number of pages6
JournalPlant Foods for Human Nutrition
Volume70
Issue number3
Early online date5 Jul 2015
DOIs
Publication statusPublished - 1 Sep 2015

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Cannabis sativa
hemp
protein isolates
oxidative stability
denaturation
heat treatment
heat
seeds
digestion
solubility
heat stability
protein aggregates
polyacrylamide gel electrophoresis
peptides
oxidation
temperature
proteins

Keywords

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

Cite this

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title = "Denaturation and oxidative stability of hemp seed (Cannabis sativa L.) protein isolate as affected by heat treatment",
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.",
keywords = "Hemp protein isolate, Heat treatment, Solubility, Gastrointestinal digestion",
author = "Vasileios Raikos and Viren Ranawana and Garry Duthie",
note = "This work is funded by the Scottish Government’s Rural and Environment Science and Analytical Services Division (RESAS).",
year = "2015",
month = "9",
day = "1",
doi = "10.1007/s11130-015-0494-5",
language = "English",
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journal = "Plant Foods for Human Nutrition",
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T1 - Denaturation and oxidative stability of hemp seed (Cannabis sativa L.) protein isolate as affected by heat treatment

AU - Raikos, Vasileios

AU - Ranawana, Viren

AU - Duthie, Garry

N1 - This work is funded by the Scottish Government’s Rural and Environment Science and Analytical Services Division (RESAS).

PY - 2015/9/1

Y1 - 2015/9/1

N2 - 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.

AB - 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.

KW - Hemp protein isolate

KW - Heat treatment

KW - Solubility

KW - Gastrointestinal digestion

U2 - 10.1007/s11130-015-0494-5

DO - 10.1007/s11130-015-0494-5

M3 - Article

VL - 70

SP - 304

EP - 309

JO - Plant Foods for Human Nutrition

JF - Plant Foods for Human Nutrition

SN - 1573-9104

IS - 3

ER -