Production of plant protein from seeds and cake of industrial hemp 2024-09-30

Abstract​

Industrial hemp (Cannabis sativa L.) is a highly versatile raw material with growing interest in the food industry. Hemp seeds and hemp cake are valued for their high protein content (20.00-38.70% and 27.90-40.70%, respectively), suitable for concentrates, isolates, and hydrolysates. Hemp cake also offers high fibre content (17.41-60.38%), serving as a potential prebiotic. Hemp's amino acid profile surpasses WHO standards, except for lysine. Protein digestibility from hulled hemp seeds is 90.8-97.5%, similar to casein, while hemp isolate digestibility is 88-91%, 21.9% higher than soy protein isolate. Hemp protein hydrolysates contain bioactive peptides and amino acids, enhancing digestibility and nutritional value. Targeted proteolysis boosts the protein's functional-technological properties. Both seeds and cake can be used to produce vegetable oil, dietary fibre, protein preparations, and functional food products. This paper explores methods of processing industrial hemp and the potential uses of hemp protein products in the food industry.

Citation​

Aleksanochkin D.I., Fomenko I.A., Alekseeva E.A., Chernukha I.M., Mashentseva N.G. Production of plant protein from seeds and cake of industrial hemp: Overview of processing methods for food industry. Food systems. 2024;7(2):188-197. (In Russ.) Production of plant protein from seeds and cake of industrial hemp: Overview of processing methods for food industry | Aleksanochkin | Food systems