International Congress on Engineering, Sciences and Innovative Technologies (ICESIT 2020) - Kuala Lumpur - Malaysia (2020-02-13)

Preparation Food Ingredient from Nonfood Resources using Membrane Technology
Hemp (Cannabis sativa L.) is well known agricultural crop having various nonfood and medicinal applications but without any food value for human consumption. C. sativa was most valued as a fiber source, and only to a limited extent as an oilseed crop. Hemp, grown under license mostly in Canada, is the most publicized “new” crop of immense nutritional prospect. In March 1998, new regulations (under the Controlled Drugs and Substances Act) were provided to allow the commercial development of a hemp industry in Canada. Because of the lacking of extensive researches on hemp utilization practices, this study stresses on the potential of hemp based products; with special emphasis on hemp seed based value added components. Hemp has high levels of vitamins A, C and E and beta carotene, and it is rich in protein (25%), carbohydrates, minerals and fiber. Hemp seed is described as a rich source of protein and sulphur containing amino acids, and the concentration of methionine in protein isolates is higher in hemp than in soy bean [1]. Hemp seed has been confirmed as an excellent source of nutrition when fed to laying hens [2] and pigeons [3]. Thus, the proteins from hempseed have good potential to be applied as a valuable source of protein nutrition. The proteins (mainly edestin and albumin) in hempseed have well balanced amino acid compositions and easy digestibility. The physicochemical and functional properties (especially protein solubility) of hemp protein isolate (HPI), are poor as compared to soy protein isolate (SPI). In the hemp protein isolate (HPI), the edestin accounts for 80% of total hemp protein content. Although HPI has good potential to be applied as a source of protein nutrition, it shows much poorer functional properties, especially protein solubility, as compared to soy protein isolate (SPI). The poor functional properties greatly limit the application of this protein in many food formulations. Usually, the enzymatic modification is more preferable due to milder process conditions required, easier control of the reaction and minimal formation of by-products [4]. The aim of the present study is to synthesis hemp protein hydrolysate using a novel type membrane bioreactor with immobilized enzyme system to add value to the hemp meal and to improve the functionality hemp protein isolate. Hemp seed is a byproduct during commercial utilization of valuable hemp fibre, is a rich source of high quality oil (30%) and protein (25%) (Table 1). This protein has superior essential amino acid composition and easily digested. The solubility of this protein isolate is much poorer relative to soy protein isolate due to protein aggregation which greatly weakens functional properties of hemp protein isolate (HPI). The poor activity of HPI could be effectively improved by enzymatic hydrolysis to add nutritional value andpotential health effects. This investigation aims utilization of nonconventional seed proteins for human nutrition using membrane bioreactor. Results present significant radical scavenging activity, reducing activity and Fe+2 chelating activity at 2hof hydrolysis which decreases on further hydrolysis (Table 2). In comparison to synthetic antioxidant butylated hydroxyltoluene, HPH requires about 1.8 times higher doses for similar radical scavenging activity representing a good potential of hemp protein hydrolysate to be applied as safe antioxidant.
Dr. Ranjana Das, Professor Chiranjib Bhattacharjee