Optimization of Hemp Seed (Cannabis sativa L.) Protein Extraction and Glycation Conditions by Response Surface Methodology: Physicochemical, Functional, and Thermal Characteristics
Küçük Resim Yok
Tarih
2025
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, first, optimization using the response surface method was implemented to obtain the highest yield of protein isolate from defatted hemp seed under different extraction conditions. Optimum extraction conditions were determined with 0% salt concentration, 12 pH value, and 49 degrees C temperature. The protein isolate produced under optimum conditions was subjected to the glycation process, and the glycation conditions were also optimized. The optimum conditions for glycation were determined as a protein isolate: sugar ratio of 1.6:1, temperature of 60 degrees C, and time of 90 min, providing the most suitable glycation degrees and browning indices. There was no statistical difference between the glycated protein isolate obtained under these conditions and the nonglycated protein isolate in terms of emulsifying activity index and emulsion stability index. For total phenolic-flavonoid compounds and antioxidant activity, the sugar complex caused a decrease in these values. In addition, there was a high positive correlation between bioactive compounds. SEM micrographs showed relationships between hemp seed protein isolate and sugar, and these interactions led to a spongy three-dimensional microstructure. When the FTIR results were analyzed, the glycated isolate had stronger absorption at 3300-3200 cm-1 compared to the nonglycated isolate. In conclusion, this study reports important findings in terms of functional and characteristic properties of how monosaccharides affect glycation.
Açıklama
Anahtar Kelimeler
extraction, glycation, hemp seed, optimization, plant-based protein
Kaynak
Journal of Food Biochemistry
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
2025
Sayı
1
