The effects of germination on the composition and functional properties of hemp seed protein isolate

The effects of germination on the functional properties hemp seed protein isolates was evaluated in this study. Significant storage degradation observed after three days germination, while surface charge altered one day germination. Protein solubility increased neutral to slightly acidic pH, with 5-day increasing from 10.3% 21.8% at pH 7.0. Water holding capacity 1.03 g H2O/g isolate 1.34 oil stayed relatively constant. Germinated demonstrated higher foaming (69.2%–111.2%) and stability (53.6%–75.1%) than non-germinated isolates. Five-day germinated only adequate emulsifier study, capable stabilizing emulsion droplets down 2.90 μm diameter. Hemp formed self-supporting gels minimum 2 or 3 w/v %, hardness (38.02 g–49.12 for 10 % gels). These findings indicate ability leverage as a clean-label process improving protein.