Cabral Eduarda M, Zhu Xianglu, Garcia-Vaquero Marco, Pérez-Vila Sara, Tang Jiafei, Gómez-Mascaraque Laura G, Poojary Mahesha M, Curtin James, Tiwari Brijesh K
Department of Food Quality and Sensory Science, Teagasc Ashtown Food Research Centre, Dublin 15, Ireland.
Department of Food Chemistry and Technology, Teagasc Ashtown Food Research Centre, Dublin 15, Ireland.
Foods. 2023 Jul 29;12(15):2883. doi: 10.3390/foods12152883.
Hemp seeds are currently used mainly for oil extraction, generating waste that could be potentially exploited further as a source of proteins and other bioactives. This study aims to valorise hemp waste (, L.) from previous oil extraction as a source of protein by analysing the effect of high-pressure processing (HPP) pre-treatments (0-600 MPa; 4-8 min) combined with conventional or ultrasound-assisted extraction (UAE) methods on protein recovery/purity, amino acid composition, and protein structure. Overall, maximum protein recovery (≈62%) was achieved with HPP (200 MPa, 8 min) with UAE. The highest protein purity (≈76%) was achieved with HPP (200 MPa, 4 min) with UAE. Overall, UAE improved the extraction of all amino acids compared to conventional extraction independently of HPP pre-treatments. Arg/Lys ratios of the protein isolates ranged between 3.78 and 5.34, higher than other vegetable protein sources. SDS-PAGE did not show visible differences amongst the protein isolates. These results seem to indicate the advantages of the use of UAE for protein recovery in the food industry and the need for further studies to optimise HPP/UAE for an accurate estimation of processing costs and their effects on the composition and structure of proteins to contribute further to the circular economy.
大麻籽目前主要用于榨油，会产生废弃物，而这些废弃物有可能作为蛋白质和其他生物活性物质的来源被进一步开发利用。本研究旨在通过分析高压处理（HPP）预处理（0 - 600兆帕；4 - 8分钟）与传统或超声辅助提取（UAE）方法相结合对蛋白质回收率/纯度、氨基酸组成和蛋白质结构的影响，将先前榨油产生的大麻废弃物（，L.）作为蛋白质来源进行增值利用。总体而言，采用HPP（200兆帕，8分钟）结合UAE实现了最高的蛋白质回收率（约62%）。采用HPP（200兆帕，4分钟）结合UAE实现了最高的蛋白质纯度（约76%）。总体而言，与传统提取相比，无论HPP预处理如何，UAE都提高了所有氨基酸的提取率。蛋白质分离物的精氨酸/赖氨酸比率在3.78至5.34之间，高于其他植物蛋白来源。SDS - PAGE未显示蛋白质分离物之间有明显差异。这些结果似乎表明了在食品工业中使用UAE进行蛋白质回收的优势，以及需要进一步研究以优化HPP/UAE，从而准确估计加工成本及其对蛋白质组成和结构的影响，为循环经济做出进一步贡献。
