Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Investigating the Water Holding Capacity and Fat Absorption Capacity of Hemp Protein Isolate (Cannabis sativa L.) Extracted by Alkaline Method

Document Type : Original Research

Authors
Kimia Sahba 1
Nafiseh Zamindar 2
1 Department of food science and technology
2 Master Student, Department of Food Science and Technology, College of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
10.48311/fsct.2026.83877.0
Abstract
Abstract
Proteins play a crucial role both in human survival and food products. They have important roles in health and nutrition, and possess a wide range of functional properties. Hemp protein is considered a valuable plant protein source with excellent nutritional value and unique functional properties. It can be used in various food systems to create desirable textures. Maintaining freshness and enhancing oil absorption are key factors in the quality of many food products.  The alkaline extraction method for hemp protein was evaluated using response surface methodology. In this study, the effects of various parameters such as alkaline pH (8.5, 10, 11.5), solid to liquid ratio (1:10, 1:15, 1:20), and centrifugation temperature (4, 4.5, 5 °C) were investigated on the water holding capacity and oil absorption capacity of isolated hemp protein. The highest value of water and oil absorption capacity were respectively 2.985 and 6.036 (g/g) with the desirability of 98% . The optimum point was obtained at alkaline pH of 11.5, isoelectric pH of4 , solid to liquid ratio of 1:12, and centrifugation temperature of 4 °C. The statistical analysis using t .test showed no significant difference between the experimental data and the predicted values (p>0.05), indicating the optimal functional properties of hemp protein for its potential application in the food industry.
 
 


 
Keywords
Fat absorption capacity
Water holding capacity
Hemp protein isolate
Alkaline extraction

Subjects

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