Evaluating the functional properties and digestibility of hemp protein hydrolysate blend with pea protein isolate | |
| Author | Bhetwal, Puja |
| Call Number | AIT Thesis no.FI-24-06 |
| Subject(s) | Proteins--Analysis Hemp Peas |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Innovation, Nutrition and Health |
| Publisher | Asian Institute of Technology |
| Abstract | Recent shifts towards health-conscious, environmentally sustainable, and economically viable dietary choices have spurred the exploration and demand for alternative proteins. Amongst these, plant proteins have garnered significant attention. However, their limited functional properties, digestibility, and amino acid profiles often restrict their practical applications in the food industry. Addressing these challenges, this thesis focuses on enhancing plant protein's functional properties, digestibility, and nutritional profiles by blending hemp protein hydrolysates with pea protein isolate (PPI). Proximate analysis of commercial hemp seed protein meal revealed a protein content of approximately 50.7%. Protein hydrolysates, derived from ultrasonication and papain hydrolysis, were thoroughly analyzed before being blended with PPI at various ratios ranging from 1:0.25 to 1:1. Optimal ultrasonication was achieved at 80% amplitude and 10 minutes with a solid-to-solvent ratio of 1:30, leading to hydrolysates with a protein concentration of around 64.57 mg/g and a degree of hydrolysis about 6.25%. Under these conditions, pretreated papain hemp hydrolysates exhibited an increased concentration and DH, reaching approximately 91.3 mg/g and 17.3%, outperforming untreated variants. Significantly, the 1:1 PPI: UHEP blend showcased an improvement in protein content to about 87.5%, along with substantial enhancements in solubility around 72.8% at pH 7, oil holding capacity of 2g/g, emulsifying stability with 35.3 minutes, foaming capacity around 215.81%, and foaming stability of 85.2%. SEM and FTIR analyses affirmed the successful integration of PPI and UHEP. This blend also displayed a balanced amino acid profile, with methionine and lysine contents around 1.63mg and 5.88 mg, respectively. It showed superior In Vitro Protein Digestibility compared to individual components, with peptides smaller than two kDa, indicating enhanced bio accessibility. In summary, the study demonstrates the potential of hemp hydrolysate and pea protein blends for creating nutritionally enhanced and functionally superior plant-based food products, addressing current limitations in protein isolates. |
| Year | 2024 |
| Type | Thesis |
| School | School of Environment, Resources, and Development |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Innovation, Nutrition and Health (FI) |
| Chairperson(s) | Anal, Anil Kumar; |
| Examination Committee(s) | Loc, Thai Nguyen;Cruz, Simon Guerrero; |
| Scholarship Donor(s) | AIT Scholarships; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2024 |