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Effects of heating or ultrasound treatment on the enzymolysis and the structure characterization of hempseed protein isolates

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Abstract

The effects of heating (90 °C/30 min) or ultrasound (200/400/600 W) treatment on antioxidant and angiotensin-converting enzyme inhibitory (ACEI) activity of hydrolysates from hempseed protein isolates (HPI) were studied. The secondary structure, surface hydrophobicity, intrinsic fluorescence, scanning electron microscopy (SEM) and sodium dodecyl sulfate–polyacrylamide gel electrophoresis of HPI treated by heating or ultrasound were measured. The results showed that hydrolysate from HPI treated with ultrasound at 200 W showed higher hydrolysis degree, proportion of lower molecular mass components (1.0–3.0 kDa), antioxidant and ACEI activity than those from heating or high-power treated. The changes in secondary structure, surface hydrophobicity and intrinsic fluorescence indicated the unfolding of HPI after ultrasound. The SEM results showed that HPI treated with ultrasound at 200 W exhibited decrease in particle size and deformation and further increased in power caused the aggregates of HPI. In conclusion, the ultrasound treatment at low-power was superior to 90 °C/30 min treatment in facilitating enzymatic release of antioxidant and ACEI peptides from HPI.

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Acknowledgements

This work was supported by the National Natural Science Foundation of China (NSFC31501529), Natural Science Foundation of Jiangsu Province (BK20150950, BK20171066) and the Priority Academic Program Development of Jiangsu Higher Education Institutions (035062002002A).

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Authors and Affiliations

  1. School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, 210023, People’s Republic of China

    Shenyan Wang, Juanhong Wang & Feng Xue

  2. College of Food Science and Light Industry, Nanjing Tech University, Nanjing, 211816, People’s Republic of China

    Chen Li

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  1. Shenyan Wang
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  2. Juanhong Wang
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  3. Feng Xue
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  4. Chen Li
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Correspondence to Feng Xue.

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Wang, S., Wang, J., Xue, F. et al. Effects of heating or ultrasound treatment on the enzymolysis and the structure characterization of hempseed protein isolates. J Food Sci Technol 56, 3337–3346 (2019). https://doi.org/10.1007/s13197-019-03815-5

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  • DOI: https://doi.org/10.1007/s13197-019-03815-5

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