| Literature DB >> 26142888 |
Vassilios Raikos1, Garry Duthie, Viren Ranawana.
Abstract
The present study investigated the impact of heat treatments on the denaturation and oxidative stability of hemp seed protein during simulated gastrointestinal digestion (GID). Heat-denatured hemp protein isolate (HPI) solutions were prepared by heating HPI (2 mg/ml, pH 6.8) to 40, 60, 80 and 100 °C for 10 min. Heat-induced denaturation of the protein isolates was monitored by polyacrylamide gel electrophoresis. Heating HPI at temperatures above 80 °C significantly reduced solubility and led to the formation of large protein aggregates. The isolates were then subjected to in vitro GID and the oxidative stability of the generated peptides was investigated. Heating did not significantly affect the formation of oxidation products during GID. The results suggest that heat treatments should ideally remain below 80 °C if heat stability and solubility of HPI are to be preserved.Entities:
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Year: 2015 PMID： 26142888 DOI： 10.1007/s11130-015-0494-5
Source DB: PubMed Journal: Plant Foods Hum Nutr ISSN： 0921-9668 Impact factor: 3.921