Physicochemical and Functional Properties of 2S, 7S, and 11S Enriched Hemp Seed Protein Fractions
Open accessAbstract
The hemp seed contains protein fractions that could serve as useful ingredients for food product development. However, utilization of hemp seed protein fractions in the food industry can only be successful if there is sufficient information on their levels and functional properties. Therefore, this work provides a comparative evaluation of the structural and functional properties of hemp seed protein isolate (HPI) and fractions that contain 2S, 7S, or 11S proteins. HPI and protein fractions were isolated at pH values of least solubility. Results showed that the dominant protein was 11S, with a yield of 72.70 ± 2.30%, while 7S and 2S had values of 1.29 ± 0.11% and 3.92 ± 0.15%, respectively. The 2S contained significantly (p < 0.05) higher contents of sulfhydryl groups at 3.69 µmol/g when compared to 7S (1.51 µmol/g), 11S (1.55 µmol/g), and HPI (1.97 µmol/g). The in vitro protein digestibility of the 2S (72.54 ± 0.52%) was significantly (p < 0.05) lower than those of the other isolated proteins. The intrinsic fluorescence showed that the 11S had a more rigid structure at pH 3.0, which was lost at higher pH values. We conclude that the 2S fraction has superior solubility, foaming capacity, and emulsifying activity when compared to the 7S, 11S, and HPI.
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Comparable findings of high water-holding, oil absorption, and foam stability values have been reported in hemp seed protein isolates.
“Comparable findings have been reported in hemp seed protein isolates, which demonstrated high water-holding, oil absorption, and foam stability values [31].”
From Functional and Bioactive Characterization of Hemp Cake Proteins and Polyphenols from Non-Psychoactive Cannabis sativa (2025) · cites this paper as [31]
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- Authors
- Ajibola, C. F., & Aluko, R. E.
- Affiliations
- University of Manitoba (CA)
- Corresponding author
- Aluko, Rotimi E.
- ORCID
- Aluko, Rotimi E.
- Venue
- Molecules
- Publisher
- MDPI AG
- Published
- 2022-02-04
- Volume
- 27
- Issue
- 3
- Pages
- 1059
- ISSN
- 1420-3049 (ISSN-L)
- PMC
- PMC8840737
- OpenAlex
- W4210623410
- Cited by
- 46
- References
- 41
- Citations by year
- 2026: 9 · 2025: 16 · 2024: 8 · 2023: 8 · 2022: 5
- FWCI
- 4.92
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Molecules (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Natural Sciences and Engineering Research Council (RGPIN 2018-06019)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Protein Hydrolysis and Bioactive Peptides
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- hemp seed protein, 7S storage protein, 11S storage protein, protein isolates, protein fractions, sulfhydryl groups, in vitro protein digestibility, intrinsic fluorescence, protein secondary structure, foaming capacity, emulsifying activity, protein solubility
- MeSH terms
- Cannabis, Hydrogen-Ion Concentration, Plant Proteins, Solubility, Emulsifying Agents, Seed Storage Proteins
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