Preparation, Modification, Food Application, and Health Effects of Protein and Peptide from Hemp (Cannabis sativa L.) Seed: A Review of the Recent Literature
文献类型： 外文期刊
作者： Zhang, Xiaoqin 1 ; Zhou, Wei 1 ; Qin, Xiaoli 1 ; Hou, Chunsheng 1 ; Yang, Xiushi 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Bast Fiber Crops, Changsha 410205, Peoples R China
2.Changsha Technol Innovat Ctr Plant Bioact Ingredie, Changsha 410205, Peoples R China
3.Hunan Prov Key Lab Tradit Chinese Med Agr Biogenom, Changsha 410205, Peoples R China
关键词： hemp seed protein; bioactive peptide; structure modification; food application; health effects
期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）
ISSN：
年卷期： 2025 年 14 卷 7 期
页码：
收录情况： SCI
摘要： Hemp is a multiuse crop used for fiber, food, and medicinal purposes. The seed of hemp has attracted great attention as a good plant protein resource with remarkable nutritional and biological properties. However, the application of hemp seed protein (HSP) is limited due to its unsatisfactory functional properties. Physical, chemical, and biological technologies have been explored to modify the structure of HSP and improve its functionality. The investigation of the biological activity of HSP and its derived peptide to deal with intestinal, metabolic, and muscle concerns has broadened its utilization in healthy products. Therefore, the current review is performed to summarize the recent research progress on the novel extraction and modification of HSP, as well as the purification and identification of active peptide. The multi-functional multi-bioactive properties and adverse effects of HSP and peptide are also depicted to facilitate their potential applications in the food industry.
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