Protein extraction from cold-pressed hempseed press cake: From laboratory to pilot scale.
Hempseed press cake
Plant protein
Protein Extraction
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Jan 2022
Jan 2022
Historique:
revised:
26
10
2021
received:
22
07
2021
accepted:
15
11
2021
pubmed:
26
12
2021
medline:
20
1
2022
entrez:
25
12
2021
Statut:
ppublish
Résumé
During the production of industrial hempseed oil, a press cake is formed as a byproduct, which is often used as animal feed although it contains a high amount of protein that could be used for human consumption. Extracting this valuable protein would reduce food waste and increase the availability of plant-based protein. A protein extraction process based on the pH-shift method was adapted to improve the protein extraction yield from industrial hempseed press cake (HPC). Parameters such as alkali extraction pH, time, and temperature, as well as isoelectric precipitation pH, were investigated in laboratory scale and were thereafter carried out in a pilot trial to explore the suitability for future scale up. The phytic acid content of the extracted protein isolate was also analyzed to investigate any potential inhibitory effect on mineral absorption. A final protein yield of 60.6%, with a precipitated protein content of 90.3% (dw), was obtained using a constant alkali extraction pH of 10.5 for 1 h at room temperature, followed by precipitation at pH 5.5. The pilot trial showed promising results for the future production of industrial hemp protein precipitate on a larger scale, showing a protein yield of 57.0% and protein content of 90.8% (dw). The amount of phytic acid in the protein isolate produced in the optimal laboratory experiment and in the pilot trial was 0.595 and 0.557 g phytic acid/100 g dw, respectively, which is 83%-88% less than in the HPC. This is in the range of other plant-based protein sources (tofu, kidney beans, peas, etc.). PRACTICAL APPLICATION: Industrial hempseed press cake is a byproduct in the production of industrial hempseed oil, which is mostly used as animal feed, but has the potential to become an additional source of plant-based protein for human consumption with a suitable protein extraction method. The extracted hemp protein could be used to develop new plant-based dairy or meat analog products.
Identifiants
pubmed: 34953090
doi: 10.1111/1750-3841.16005
doi:
Substances chimiques
Plant Extracts
0
hempseed oil
69VJ1LPN1S
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
312-325Subventions
Organisme : EIT Climate-KIC
Informations de copyright
© 2021 The Authors. Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.
Références
AACC. (1995). Approved Methods of Analysis, Method 44-15A, Moisture-air-oven methods. The Association: St. Paul, MN, U.S.A
Aluko, R. E. (2017). Hemp seed (Cannabis sativa L.) proteins. Sustainable protein sources (pp.121-132). Elsevier. https://doi.org/10.1016/b978-0-12-802778-3.00007-x
Brune, M., Rossander-Hultén, L., Hallberg, L., Gleerup, A., & Sandberg, A.-S. (1992). Iron absorption from bread in humans: Inhibiting effects of cereal fiber, phytate and inositol phosphates with different numbers of phosphate groups. The Journal of Nutrition, 122(3), 442-449. https://doi.org/10.1093/jn/122.3.442
Callaway, J. (2004b). Hemp seed production in Finland. Journal of Industrial Hemp, 9(1), 97-103. https://doi.org/10.1300/j237v09n01_11
Callaway, J. C. (2004a). Hempseed as a nutritional resource: An overview. Euphytica, 140(1-2), 65-72. https://doi.org/10.1007/s10681-004-4811-6
Carlsson, N. G., Bergman, E. L., Skoglund, E., Hasselblad, K., & Sandberg, A. S. (2001). Rapid analysis of inositol phosphates. Journal of Agricultural and Food Chemistry, 49(4), 1695-1701. https://doi.org/10.1021/jf000861r
Carus, M., & Sarmento, L. (2017). The European hemp industry: Cultivation, processing and applications for fibres, shivs, seeds and flowers. European Industrial Hemp Association, 03, 1-9.
Cherney, J. H., & Small, E. (2016). Industrial hemp in North America: Production, politics and potential. Agronomy, 6(4), 58. https://doi.org/10.3390/agronomy6040058
Dapčević-Hadnađev, T., Dizdar, M., Pojić, M., Krstonošić, V., Zychowski, L. M., & Hadnađev, M. (2019). Emulsifying properties of hemp proteins: Effect of isolation technique. Food Hydrocolloids, 89, 912-920. https://doi.org/10.1016/j.foodhyd.2018.12.002
European Commission. (2018). Directorate-General for Agriculture and Rural Development. Market developments and policy evaluation aspects of the plant protein sector in the EU Final report: Nov 30 2018, https://op.europa.eu/en/publication-detail/-/publication/271a5587-4f86-11e9-a8ed-01aa75ed71a1
Fredlund, K., Asp, N.-G., Larsson, M., Marklinder, I., & Sandberg, A.-S. (1997). Phytate reduction in whole grains of wheat, rye, barley and oats after hydrothermal treatment. Journal of Cereal Science, 25(1), 83-91. https://doi.org/10.1006/jcrs.1996.0070
Hadnađev, M., Dapčević-Hadnađev, T., Lazaridou, A., Moschakis, T., Michaelidou, A.-M., Popović, S., & Biliaderis, C. G. (2018). Hempseed meal protein isolates prepared by different isolation techniques. Part I. Physicochemical properties. Food Hydrocolloids, 79, 526-533. https://doi.org/10.1016/j.foodhyd.2017.12.015
Hallberg, L., Brune, M., & Rossander, L. (1989). Iron absorption in man: Ascorbic acid and dose-dependent inhibition by phytate. The American Journal of Clinical Nutrition, 49(1), 140-144. https://doi.org/10.1093/ajcn/49.1.140
House, J. D., Neufeld, J., & Leson, G. (2010). Evaluating the quality of protein from hemp seed (Cannabis sativa L.) products through the use of the protein digestibility-corrected amino acid score method. Journal of Agricultural and Food Chemistry, 58(22), 11801-11807. https://doi.org/10.1021/jf102636b
Hurrell. (2004). Phytic acid degradation as a means of improving iron absorption. International Journal for Vitamin and Nutrition Research, 74(6), 445-452. https://doi.org/10.1024/0300-9831.74.6.445
Hurrell, R. F., Juillerat, M.-A., Reddy, M. B., Lynch, S. R., Dassenko, S. A., & Cook, J. D. (1992). Soy protein, phytate, and iron absorption in humans. The American Journal of Clinical Nutrition, 56(3), 573-578. https://doi.org/10.1093/ajcn/56.3.573
Hussin, A. S. M., Farouk, A.-E., & Salleh, H. M. (2010). Phytate-degrading enzyme and its potential biotechnological application: A review. Journal of Agrobiotechnology, 1, 1-16.
Kim, J.-J., & Lee, M.-Y. (2011). Isolation and characterization of edestin from Cheungsam hempseed. Journal of Applied Biological Chemistry, 54(2), 84-88. https://doi.org/10.3839/jabc.2011.015
Lai, Y. P., Mondor, M., Moresoli, C., Drolet, H., Gros-Louis, M., Ippersiel, D., Lamarche, F., & Arcand, Y. (2013). Production of soy protein isolates with low phytic acid content by membrane technologies: Impact of the extraction and ultrafiltration/diafiltration conditions. Journal of Food Engineering, 114(2), 221-227. https://doi.org/10.1016/j.jfoodeng.2012.08.012
Liang, J., Aachary, A. A., & Thiyam-Holländer, U. (2015). Hemp seed oil: Minor components and oil quality. Lipid Technology, 27(10), 231-233. https://doi.org/10.1002/lite.201500050
Malomo, S. A., He, R., & Aluko, R. E. (2014). Structural and functional properties of hemp seed protein products. Journal of Food Science, 79(8), C1512-C1521. https://doi.org/10.1111/1750-3841.12537
Mamone, G., Picariello, G., Ramondo, A., Nicolai, M. A., & Ferranti, P. (2019). Production, digestibility and allergenicity of hemp (Cannabis sativa L.) protein isolates. Food Research International, 115, 562-571. https://doi.org/10.1016/j.foodres.2018.09.017
Manaia, J. P., Manaia, A. T., & Rodriges, L. (2019). Industrial hemp fibers: An overview. Fibers, 7(12), 106. https://doi.org/10.3390/fib7120106
Östbring, K., Malmqvist, E., Nilsson, K., Rosenlind, I., & Rayner, M. (2020). The effects of oil extraction methods on recovery yield and emulsifying properties of proteins from rapeseed meal and press cake. Foods, 9(1), 19. https://doi.org/10.3390/foods9010019
Östbring, K., Tullberg, C., Burri, S., Malmqvist, E., & Rayner, M. (2019). Protein recovery from rapeseed press cake: Varietal and processing condition effects on yield, emulsifying capacity and antioxidant activity of the protein rich extract. Foods, 8(12), 627. https://doi.org/10.3390/foods8120627
Pallauf, J., & Rimbach, G. (1997). Nutritional significance of phytic acid and phytase. Archives of Animal Nutrition, 50(4), 301-319. https://doi.org/10.1080/17450399709386141
Pihlanto, A., Nurmi, M., Pap, N., Mäkinen, J., & Mäkinen, S. (2021). The effect of processing of hempseed on protein recovery and emulsification properties. International Journal of Food Science, 2021, 8814724. https://doi.org/10.1155/2021/8814724
Pojic, M., Misan, A., Sakac, M., Hadnadev, T. D., Saric, B., Milovanovic, I., & Hadnadev, M. (2014). Characterization of byproducts originating from hemp oil processing. Journal of Agricultural and Food Chemistry, 62(51), 12436-12442. https://doi.org/10.1021/jf5044426
Potin, F., Lubbers, S., Husson, F., & Saurel, R. (2019). Hemp (Cannabis sativa L.) Protein extraction conditions affect extraction yield and protein quality. Journal of Food Science, 84(12), 3682-3690. https://doi.org/10.1111/1750-3841.14850
Riaz, M. N. (2011). 15 - Texturized vegetable proteins. Woodhead Publishing. https://doi.org/10.1533/9780857093639.395
Scheers, N., Rossander-Hulthen, L., Torsdottir, I., & Sandberg, A.-S. (2016). Increased iron bioavailability from lactic-fermented vegetables is likely an effect of promoting the formation of ferric iron (Fe 3+). European Journal of Nutrition, 55(1), 373-382. https://doi.org/10.1007/s00394-015-0857-6
Schlemmer, U., Frolich, W., Prieto, R. M., & Grases, F. (2009). Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis. Molecular Nutrition & Food Research, 53(S2), S330-S375. https://doi.org/10.1002/mnfr.200900099
Shen, P., Gao, Z., Xu, M., Rao, J., & Chen, B. (2020). Physicochemical and structural properties of proteins extracted from dehulled industrial hempseeds: Role of defatting process and precipitation pH. Food Hydrocolloids, 108, 106065. https://doi.org/10.1016/j.foodhyd.2020.106065
Shen, P. Y., Gao, Z. L., Xu, M. W., Ohm, J. B., Rao, J. J., & Chen, B. C. (2020). The impact of hempseed dehulling on chemical composition, structure properties and aromatic profile of hemp protein isolate. Food Hydrocolloids, 106, 105889. https://doi.org/10.1016/j.foodhyd.2020.105889
Singh, R. P., & Heldman, D. R. (2013). Introduction to food engineering. Academic Press.
Stoltzfus, R. J. (2003). Iron deficiency: Global prevalence and consequences. Food and Nutrition Bulletin, 24(1), S99-S103. https://doi.org/10.1177/15648265030244S106
Tang, C. H., Ten, Z., Wang, X. S., & Yang, X. Q. (2006). Physicochemical and functional properties of hemp (Cannabis sativa L.) protein isolate. Journal of Agricultural and Food Chemistry, 54(23), 8945-8950. https://doi.org/10.1021/jf0619176
Teh, S. S., Bekhit, A. E. D., Carne, A., & Birch, J. (2014). Effect of the defatting process, acid and alkali extraction on the physicochemical and functional properties of hemp, flax and canola seed cake protein isolates. Journal of Food Measurement and Characterization, 8(2), 92-104. https://doi.org/10.1007/s11694-013-9168-x
Tuntawiroon, M., Sritongkul, N., Rossander-Hulten, L., Pleehachinda, R., Suwanik, R., Brune, M., & Hallberg, L. (1990). Rice and iron absorption in man. European Journal of Clinical Nutrition, 44(7), 489-497.
Wang, X. S., Tang, C. H., Yang, X. Q., & Gao, W. R. (2008). Characterization, amino acid composition and in vitro digestibility of hemp (Cannabis sativa L.) proteins. Food Chemistry, 107(1), 11-18. https://doi.org/10.1016/j.foodchem.2007.06.064
Willett, W., Rockström, J., Loken, B., Springmann, M., Lang, T., Vermeulen, S., Garnett, T., Tilman, D., DeClerck, F., Wood, A., Jonell, M., Clark, M., Gordon, L. J., Fanzo, J., Hawkes, C., Zurayk, R., Rivera, J. A., De Vries, W., Sibanda, L. M., Chaudhary, A., Herrero, M., Agustina, R., Branca, F., Lartey, A., Fan, S., Crona, B., Fox, E., Bignet, V., Troell, M., Lindahl, T., Singh, S., Cornell, S. E., Reddy, K. S., Narain, S., Nishtar, S. & Murray, C. J. L. (2019). The Lancet Commissions Food in the Anthropocene: The EAT-Lancet Commission on healthy diets from sustainable food systems. The Lancet Commission, 393 (10170),447-492, https://doi.org/10.1016/S0140-6736(18)31788-4
Yin, S. W., Tang, C. H., Cao, J. S., Hu, E. K., Wen, Q. B., & Yang, X. Q. (2008). Effects of limited enzymatic hydrolysis with trypsin on the functional properties of hemp (Cannabis sativa L.) protein isolate. Food Chemistry, 106(3), 1004-1013. https://doi.org/10.1016/j.foodchem.2007.07.030