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Hemp (Cannabis sativa L.) is an annual herbaceous plant that contains high concentrations of oil and protein. The objective of this study was to determine the physicochemical and functional properties of hempseed meal (HM) and hempseed protein isolate (HPI) prepared at two different pH values (10 and 12) as affected by enzymatic hydrolysis. Enzymatic hydrolysis by Alcalase, bromelain, and trypsin introduced significant changes in the physicochemical and functional properties, including conformational changes, protein solubility, surface hydrophobicity, foaming capacity and stability, emulsion activity and stability, and water- and oil-holding capacities. For instance, Alcalase hydrolysis improved the foaming capacity and emulsion activity of HM-10 and HPI-12 by increasing the surface hydrophobicity. This work suggests that enzymatic hydrolysis can increase the value of HM and HPI as novel food ingredients.
Chen et al. (Fri,) studied this question.