Research Article
The Effect of Processing of Hempseed on Protein Recovery and Emulsification Properties
Table 1
Basic composition of raw materials and defatted samples.
| | Sample | Protein (g/100 g) | Fat (oil) (g/100 g) | Carbohydrates (g/100 g) | Moisture (g/100 g) |
| | SHSM | 34.6 | 11.1 | 49.3 | 4.93 | | SHSM, defatted | 36.9 | 2.0 | 43.5 | 4.5 | | HS | 25.1 | 23.1 | 38.5 | 7.56 | | HS, defatted | 35.9 | 8.56 | 43.8 | 4.00 | | PHS | 31.0 | 48.5 | 7.7 | 7.07 | | PHS, defatted | 59.1 | 8.29 | 12.4 | 8.38 | | HP | 41.6 | 49.4 | 19.5 | 8.56 | | HP, defatted | 54.3 | 1.87 | 27.6 | 5.05 | | GHS | 24.8 | 30.7 | 36.3 | 1.69a) | | GHS, defatted | 37.1 | 8.17 | 42.6 | 3.85 |
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aThe germinated sample was freeze-dried before defatting due to the risk of spoilage.
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