Characterization and Antioxidant Properties of Hemp Protein Hydrolysates Obtained with Neutrase^®

Xian-Sheng Wang¹, Chuan-He Tang^1,2*, Ling Chen¹ and Xiao-Quan Yang<sup>1

1</sup>Department of Food Science and Technology, South China University of Technology, CN-510640 Guangzhou, PR China
²State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, CN-510640 Guangzhou, PR China

Article history:
Received November 2, 2008
Accepted May 20, 2009

Key words:
hemp protein, hydrolysate, enzymatic hydrolysis, antioxidant activity, Neutrase^®

Summary:
Hemp protein hydrolysates with various yields of trichloroacetic acid (TCA)-soluble peptides (Y_sp) and surface hydrophobicity (H_o) were obtained by Neutrase^® hydrolysis from hemp protein isolate (HPI). The peptide profiles, amino acid composition and antioxidant activities (DPPH radical scavenging ability, reducing power and Fe²⁺ chelating ability) of the hydrolysates, obtained at 60–240 min, were evaluated. Higher DPPH radical scavenging (IC₅₀, 2.3–2.4 mg/mL) and Fe²⁺ chelating (IC₅₀, 1.7–1.8 mg/mL) abilities were observed for the hydrolysates with Y_sp in the range of 28–30 and 18–28 %, respectively, while the high reducing power was only observed for the hydrolysate with Y_sp of 18 %. The DPPH radical scavenging and Fe²⁺ chelating abilities were closely correlated with the peptide profiles and H_o of the hydrolysates. The peptide profiles of the hydrolysates with higher hydrophobic amino acids exhibited higher DPPH radical scavenging and Fe²⁺ chelating abilities.

*Corresponding author:           This email address is being protected from spambots. You need JavaScript enabled to view it.
                                               ++86 20 8711 1707
                                               ++86 20 8711 4263