Effect of heating on the digestibility of isolated hempseed (Cannabis sativa L.) protein and bioactivity of its pepsin-pancreatin digests

被引：29
作者：
Lin, Yang [1 ,2 ]
Pangloli, Philipus [1 ]
Meng, Xianjun [2 ]
Dia, Vermont P. [1 ]
机构：
[1] Univ Tennessee, Dept Food Sci, Knoxville, TN 37996 USA
[2] Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Liaoning, Peoples R China
来源：
FOOD CHEMISTRY | 2020年 / 314卷
关键词：
Anti-colon cancer; Anti-inflammatory; Antioxidant; Heat pretreatment; Digestion; Cannabis sativa L; Hempseed protein; WHEY-PROTEIN; ANTIOXIDANT PROPERTIES; PEPTIDES; PRETREATMENT; HYDROLYSIS; PRESSURE; INFLAMMATION; ENZYMOLYSIS; MECHANISM; PRODUCTS;
D O I：
10.1016/j.foodchem.2020.126198
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The objective was to investigate the effects of heat pretreatment and simulated gastrointestinal digestion on potential antioxidant, anticancer and anti-inflammatory activities of hempseed (Cannabis sativa L.) proteins. Unheated isolated hempseed protein (IHP) and its heated counterparts (100 degrees C, 15 min and 30 min, termed as HP15D and HP30D) were hydrolyzed sequentially with pepsin and pancreatin and analyzed for digestibility and bioactivity (antioxidant, anti-proliferative and anti-inflammatory properties). Heat pretreatment led to an increase of low molecular weight proteins and degree of hydrolysis, and decrease of concentration of soluble protein, which means heat pretreated can significantly improve the digestibility of IHP. Pepsin-pancreatin digests released from heat pretreated IHP possessed less antioxidant, antiproliferative and anti-inflammatory properties than digests from unheated IHP. In conclusion, heat pre-treatment improved the digestibility of IHP but the resulting digests from heated IHP had lower bioactivity.
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页数：7
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