Processing, Nutrition, and Functionality of Hempseed Protein: A Review

Qingling Wang; Youling L. Xiong

doi:10.1111/1541-4337.12450

Processing, Nutrition, and Functionality of Hempseed Protein: A Review

Qingling Wang
, Youling L. Xiong

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

228 Citations (SciVal)

Abstract

The increasing demand for plant proteins, along with rising awareness of the nutritional and functional roles of dietary proteins, has prompted the nutrition and food industry to explore nontraditional protein sources. Hempseed protein with its excellent nutritional value and superior digestibility has drawn great interest in both scientific and industrial fields. In this review, the chemistry and nutritional quality of hempseed protein and the health benefits of bioactive peptides derived thereof are highlighted. Processing, functionality, and application of various hemp protein products, including hempseed meal, hemp protein concentrates, and hemp protein isolates, are discussed. Moreover, recent advances in technological innovation to improve hempseed protein functionality are introduced. The objective of this review is to provide an updated summary of the research on hempseed protein and to fill the knowledge gap in the exploitation of potential nutritional, health, and processing benefits of this emerging protein source.

Original language	English
Pages (from-to)	936-952
Number of pages	17
Journal	Comprehensive Reviews in Food Science and Food Safety
Volume	18
Issue number	4
DOIs	https://doi.org/10.1111/1541-4337.12450
State	Published - Jul 2019

Bibliographical note

Publisher Copyright:
© 2019 Institute of Food Technologists®.

Funding

This work was supported by an Overseas Study Fellowship from the China Scholarship Council (to allow Q. W. to conduct the research at the Univ. of Kentucky), and the USDA Natl. Inst. of Food and Agriculture (Hatch project 2351267000). There is no conflict of interest in this study.

Funders	Funder number
China Scholarship Council
U.S. Department of Agriculture
US Department of Agriculture National Institute of Food and Agriculture, Agriculture and Food Research Initiative	2351267000

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 9 Industry, Innovation, and Infrastructure

Keywords

functionality
health
hempseed protein
nutrition
peptides

ASJC Scopus subject areas

Food Science

Access to Document

10.1111/1541-4337.12450

Cite this

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Processing, Nutrition, and Functionality of Hempseed Protein: A Review

Abstract

Bibliographical note

Funding

UN SDGs

Keywords

ASJC Scopus subject areas

Access to Document

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