Heat-induced interactions between microfluidized hemp protein particles and caseins or whey proteins
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Date
2025-01
Open Access Location
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier Ltd
Rights
(c) 2024 The Author/s
CC BY 4.0
CC BY 4.0
Abstract
The rising demand for sustainable proteins leads to increased interest in plant proteins like hemp protein (HP). However, commercial HP's poor functionality, including heat aggregation, limit its use. This study explored the heat-induced interactions of hemp protein particles (HPPs) with milk proteins, specifically whey proteins and caseins. Using various analysis techniques-static light scattering, TEM, SDS electrophoresis, surface hydrophobicity, and free sulfhydryl content-results showed that co-heating HPPs with whey protein isolate (WPI) or sodium caseinate (NaCN) at 95 °C for 20 min reduced HPPs aggregation. HPPs/WPI particles had a d4,3 of ∼3.8 μm, while HPPs/NaCN were ∼1.9 μm, compared to ∼27.5 μm for HPPs alone. SDS-PAGE indicated that whey proteins irreversibly bound to HPPs, through disulfide bonds, whereas casein bound reversibly, possibly involving the chaperone-like property of casein. This study proposes possible mechanisms by which HPPs interact with milk proteins and impact protein aggregation. This may provide opportunities for developing hybrid protein microparticles
Description
Keywords
Casein, Hempseed protein, Microparticulation, Protein complex, Whey protein
Citation
Ma S, Ye A, Singh H, Acevedo-Fani A. (2024). Heat-induced interactions between microfluidized hemp protein particles and caseins or whey proteins.. Food Chem. 463. Pt 2. (pp. 141290-).