The Effect of Processing of Hempseed on Protein Recovery and Emulsification Properties

Figure 4

Emulsion properties of raw materials before and after oil removal and enzyme treatment. (a) Emulsion capacity (EC), (b) emulsion activity (EA), and (c) emulsion stability (ES) were measured from hempseed meal after oil recovery (SHSM), hempseed (HS), peeled hempseeds (PHS), hempseed protein (HP), and germinated hempseeds (GHS) before and after an enzyme blend for alcohol CGE (EB) hydrolysis and oil removal (SFE). Measurements were taken from liquid and sediment fractions of the sample.

(a)

(b)

(c)