Protein bodies from hemp seeds: Isolation, microstructure and physicochemical characterisation

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dc.citation.volume149
dc.contributor.authorDo DT
dc.contributor.authorYe A
dc.contributor.authorSingh H
dc.contributor.authorAcevedo-Fani A
dc.date.accessioned2024-05-07T23:12:34Z
dc.date.available2024-05-07T23:12:34Z
dc.date.issued2024-04
dc.description.abstractProtein bodies are naturally occurring storage organelles in plant seeds. Although the microstructure of protein bodies has been studied, their physicochemical behaviour and stability under different environmental conditions remain poorly understood. In this study, hemp seed protein bodies (HPBs) were obtained using a sonication-assisted aqueous enzymatic extraction method. Then, their microstructures were characterised using various microscopic techniques. Next, the protein composition was determined using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS–PAGE). Lastly, the influence of pH (2–13) on the colloidal stability and structural integrity of aqueous HPB dispersions was investigated. Detailed microscopic examination showed that the HPBs exhibited spherical shape with an average diameter of about 4.6 μm. The structure consisted of a protein crystalloid and several phytin globoids, all surrounded by a proteinaceous matrix and a single membrane. Globulin edestin was the most abundant storage protein in the HPBs as revealed by SDS–PAGE. The HPB dispersions exhibited excellent colloidal stability only at neutral pH as opposed to their aggregation and/or solubilisation at other pH levels tested. The HPBs also showed irreversible structural changes in response to pH variation. Specifically, little to no swelling of the particles was observed at pH 5 (around the isoelectric point (pI) of the hemp protein). However, when the pH shifted away from the pI, swelling, rupture and eventual dissolution of the particles were pronounced under both extreme acidic and alkaline conditions. These physicochemical behaviours make the HPBs an interesting pH-sensitive material for food applications, which will be explored in subsequent studies.
dc.description.confidentialfalse
dc.edition.editionApril 2024
dc.identifier.citationDo DT, Ye A, Singh H, Acevedo-Fani A. (2024). Protein bodies from hemp seeds: Isolation, microstructure and physicochemical characterisation. Food Hydrocolloids. 149.
dc.identifier.doi10.1016/j.foodhyd.2023.109597
dc.identifier.eissn1873-7137
dc.identifier.elements-typejournal-article
dc.identifier.issn0268-005X
dc.identifier.number109597
dc.identifier.piiS0268005X23011438
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69504
dc.languageEnglish
dc.publisherElsevier Ltd
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0268005X23011438
dc.relation.isPartOfFood Hydrocolloids
dc.rights(c) The author/sen
dc.rights.licenseCC BY 4.0en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectHemp seeds
dc.subjectProtein bodies
dc.subjectAleurone grains
dc.subjectFood microstructure
dc.subjectProtein stability
dc.subjectEdestin
dc.titleProtein bodies from hemp seeds: Isolation, microstructure and physicochemical characterisation
dc.typeJournal article
pubs.elements-id485262
pubs.organisational-groupOther
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