Effects of protein variations by different extraction and dehydration approaches on hempseed protein isolate: Protein pattern, amino acid profiling and label-free proteomics

• Published in: Food chemistry 2024-12, Vol.460 (Pt 1), p.140426, Article 140426
• Main Authors: Dong, Xuan, Rawiwan, Pattarasuda, Middleditch, Martin, Guo, George, Woo, Meng Wai, Quek, Siew Young
• Format: Article
• Language: English
• Subjects: Allergenic proteins; Amino Acids - analysis; Cannabis - chemistry; Desiccation; Drying method; Freeze Drying; Hempseed protein proteome; Label-free quantitative proteomics; Plant protein; Plant Proteins - analysis; Plant Proteins - chemistry; Processing method; Proteomics; Seeds - chemistry
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.140426

This study evaluates the effects of alkaline and micellisation extraction methods, alongside freeze-drying and spray-drying, on the protein subunits, amino acid profiles, and proteome data of hempseed protein isolate (HPI). Findings revealed that the extraction methods affect protein profiles more than the drying methods. Micellisation-extracted HPI showed higher albumin, oleosin, and sulphur-containing protein levels than alkaline-extracted HPI. The alkali-extracted undried sample (AU) gave more potentially allergenic proteins, including Hsp70 and triosephosphate isomerase, than its micellization-extracted counterpart (MU). Unique potential allergens were identified, including malate dehydrogenase and enolase in AU, and RuBisCo in MU samples. Both drying processes impacted the HPI proteome and reduced RuBisCo in the micellisation-extracted HPI. These insights highlight the crucial role of method selection in HPI processing for optimising production in the food industry. [Display omitted] •Extraction methods impact HPI patterns more than drying methods.•Micellisation yields more albumin, oleosin, sulphur amino acids than alkaline extraction.•Freeze-drying is better for amino acid retention in micellisation-extracted HPI.•Alkaline-extracted HPI has a higher abundance of potentially allergenic proteins.•Drying reduces potentially allergenic proteins in micellisation-extracted HPI.