Optimization of Hemp Seed (Cannabis sativa L.) Protein Extraction and Glycation Conditions by Response Surface Methodology: Physicochemical, Functional, and Thermal Characteristics

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dc.authorid0000-0002-4075-8823
dc.authorid0000-0002-8192-2298
dc.contributor.authorYuzer, Elvan
dc.contributor.authorKutlu, Naciye
dc.contributor.authorYuzer, Mustafa Onur
dc.date.accessioned2026-02-28T12:18:01Z
dc.date.available2026-02-28T12:18:01Z
dc.date.issued2025
dc.departmentBayburt Üniversitesi
dc.description.abstractIn 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.
dc.description.sponsorshipScientifc and Technological Research Council of Turkiye (TUBITAK) [122O719]
dc.description.sponsorshipTis study was supported by the Scientifc and Technological Research Council of Turkiye (TUBITAK) under the Grant no. 122O719.
dc.identifier.doi10.1155/jfbc/5493335
dc.identifier.issn0145-8884
dc.identifier.issn1745-4514
dc.identifier.issue1
dc.identifier.scopus2-s2.0-105014930142
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1155/jfbc/5493335
dc.identifier.urihttps://hdl.handle.net/20.500.12403/6081
dc.identifier.volume2025
dc.identifier.wosWOS:001556905000001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Biochemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20260218
dc.subjectextraction
dc.subjectglycation
dc.subjecthemp seed
dc.subjectoptimization
dc.subjectplant-based protein
dc.titleOptimization of Hemp Seed (Cannabis sativa L.) Protein Extraction and Glycation Conditions by Response Surface Methodology: Physicochemical, Functional, and Thermal Characteristics
dc.typeArticle

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