Functional Properties of Hemp Seed Proteins
Summary
Hemp seed proteins are dominated by globulins (notably edestin) and albumins, offering a balanced amino acid profile and high nutritional value. Their tertiary and quaternary structures confer distinctive solubility profiles, with albumins dissolving readily in water and globulins requiring saline conditions. Surface hydrophobicity and sulfhydryl group content underpin emulsifying and foaming capacities, while disulfide bonds contribute to gel formation and thermal stability. These functional traits enable hemp proteins to stabilise oil–water interfaces, form resilient gels and foams, and develop fibrous structures under shear, making them versatile for applications in emulsifiers, plant-based meat analogues, bakery products and dairy alternatives. As a sustainable, gluten-free source requiring minimal inputs, hemp seed protein holds global significance for addressing dietary shifts and reducing reliance on traditional protein sources.
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Functional Properties of Hemp Seed Proteins publication trend
The graph below shows the total number of articles in functional properties of hemp seed proteins across all publications each year (not limited to Nature Index journals).
Technical terms
Albumins: Water-soluble seed proteins contributing to solubility and foaming properties.
Globulins: Salt-soluble storage proteins responsible for gelation and emulsification.
Protein isolate: Concentrated protein fraction obtained through pH-driven extraction and precipitation.
Emulsifying activity: Capacity of proteins to stabilise oil–water interfaces by adsorbing at the surface.
Foaming capacity: Ability of proteins to entrap and retain air bubbles within an aqueous matrix.
References
- Foaming properties of plant protein blends prepared using commercial faba bean and hemp protein concentrates at different faba bean/hemp protein ratios. LWT (2024).
- Hemp (Cannabis sativa L.) protein concentrates from wet and dry industrial fractionation: Molecular properties, nutritional composition, and anisotropic structuring. Food Hydrocolloids (2022).
- Hemp: A Sustainable Plant with High Industrial Value in Food Processing. Foods (2023).
- Identification and Characterization of the Seed Storage Proteins and Related Genes of Cannabis sativa L.. Frontiers in Nutrition (2021).
- Physicochemical and Functional Properties of 2S, 7S, and 11S Enriched Hemp Seed Protein Fractions. Molecules (2022).
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