Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand.
Department of Chemical and Materials Engineering, Faculty of Engineering, The University of Auckland, Auckland 1142, New Zealand.
Food Chem. 2024 Feb 1;433:137310. doi: 10.1016/j.foodchem.2023.137310. Epub 2023 Aug 29.
Hempseed protein has gained increasing attention for its sustainability and nourishment. This study aimed to investigate the effects of spray drying and freeze drying on the physicochemical properties, functionality, and digestibility of hempseed protein isolate (HPI). Compared to undried-HPI, both drying techniques altered physicochemical and structural properties. Particularly, protein denaturation temperature increased in freeze-dried HPI (FD-HPI) and spray-dried HPI (SD-HPI) samples (∼90 °C) than in undried-HPI (82.5 °C). Lysine content decreased from 38.26 mg/g in undried-HPI to 35.03 and 33.18 mg/g in FD-HPI and SD-HPI, respectively. Results revealed the loss of 26 and 17 kDa bands after drying. Notably, FD-HPI exhibited higher emulsifying stability and oil-holding capacity than SD-HPI. While both FD-HPI and SD-HPI had higher digestibility than undried-HPI, a 50% reduction in the liberation of free α-amino groups after digestion was found. This study provided information regarding changes in HPI after drying, offering insights for HPI production and application in the food industry.
麻籽蛋白因其可持续性和营养价值而受到越来越多的关注。本研究旨在探讨喷雾干燥和冷冻干燥对麻籽蛋白分离物（HPI）的物理化学性质、功能和消化率的影响。与未干燥的 HPI 相比，两种干燥技术都改变了物理化学和结构性质。特别是，在冻干 HPI（FD-HPI）和喷雾干燥 HPI（SD-HPI）样品中，蛋白质变性温度（约 90°C）高于未干燥的 HPI（82.5°C）。赖氨酸含量从未干燥的 HPI 中的 38.26mg/g 分别降低到 FD-HPI 和 SD-HPI 中的 35.03 和 33.18mg/g。结果表明干燥后损失了 26 和 17 kDa 条带。值得注意的是，FD-HPI 表现出比 SD-HPI 更高的乳化稳定性和持油能力。虽然 FD-HPI 和 SD-HPI 的消化率均高于未干燥的 HPI，但消化后游离α-氨基基团的释放量减少了 50%。本研究提供了有关 HPI 干燥后变化的信息，为 HPI 的生产和在食品工业中的应用提供了参考。
