Structural and functional properties of hemp seed protein products.

@article{Malomo2014StructuralAF,
  title={Structural and functional properties of hemp seed protein products.},
  author={Sunday A. Malomo and Rong He and Rotimi Emmanuel Aluko},
  journal={Journal of food science},
  year={2014},
  volume={79 8},
  pages={C1512-21}
}
The effects of pH and protein concentration on some structural and functional properties of hemp seed protein isolate (HPI, 84.15% protein content) and defatted hemp seed protein meal (HPM, 44.32% protein content) were determined. The HPI had minimum protein solubility (PS) at pH 4.0, which increased as pH was decreased or increased. In contrast, the HPM had minimum PS at pH 3.0, which increased at higher pH values. Gel electrophoresis showed that some of the high molecular weight proteins (>45… CONTINUE READING
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