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Enabling Hemp Seed Protein Ingredients for Plant-Based Foods
Enabling Hemp Seed Protein Ingredients for Plant-Based Foods
상세정보
- 자료유형
- 학위논문 서양
- 최종처리일시
- 20260311091504.5
- ISBN
- 9798315759867
- DDC
- 641.303
- 서명/저자
- Enabling Hemp Seed Protein Ingredients for Plant-Based Foods / Martin Mingdi Liu
- 발행사항
- [Sl] : Cornell University, 2022
- 형태사항
- 1 electronic resource (116 pages)
- 주기사항
- Source: Dissertations Abstracts International, Volume: 86-11, Section: B.
- 주기사항
- Advisors: Abbaspourrad, Alireza Committee members: Sacks, Gavin; Milstein, Mark.
- 학위논문주기
- - Ph.D. : Cornell University, 2022.
- 초록/해제
- 요약Hemp seed protein is not yet widely used as an ingredient in the plant-based foods industry. Primarily due to its low solubility and poor functionality, hemp seed protein isolate lacks utility in stabilizing food hydrocolloid systems and is underutilized by food product developers. This dissertation discusses the potential for hemp breeding, seed germination, and ultrafiltration to improve the quality of hemp seed protein as a functional food ingredient. Analysis of hemp seed protein from a variety of hemp cultivars revealed a difference in protein composition, which influenced its functionality and provided foundational knowledge that motivates a hemp breeding program to develop cultivars with improved seed protein properties. Seed germination was found to degrade insoluble hemp storage proteins and create new peptides, resulting in protein isolates with significantly improved solubility and emulsifying, foaming, and gelling properties. Ultrafiltration, when paired with germination, further refines hemp seed protein to produce ingredients with lighter color, higher protein purity, and increased water holding capacity. These studies provide pre- and post-harvest methods of improving the functional properties of hemp seed protein in an effort to increase its utilization as an ingredient in the plant-based food industry.
- 언어주기
- English
- 일반주제명
- Food science
- 일반주제명
- Biochemistry
- 일반주제명
- Plant sciences
- 일반주제명
- Nutrition
- 키워드
- Functionality
- 키워드
- Hemp seed
- 키워드
- Ingredients
- 키워드
- Plant protein
- 기타저자
- Cornell University Food Science and Technology
- 기본자료저록
- Dissertations Abstracts International. 86-11B.
- 전자적 위치 및 접속
- 로그인 후 원문을 볼 수 있습니다.
MARC
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■020 ▼a9798315759867
■040 ▼aMiAaPQD▼beng▼cMiAaPQD▼erda
■082 ▼a641.303
■1001 ▼aLiu, Martin Mingdi▼eauthor.▼0(orcid)0000-0002-5614-1115
■24510▼aEnabling Hemp Seed Protein Ingredients for Plant-Based Foods ▼cMartin Mingdi Liu
■260 ▼a[Sl]▼bCornell University▼c2022
■264 1▼aAnn Arbor▼bProQuest Dissertations & Theses▼c2022
■300 ▼a1 electronic resource (116 pages)
■336 ▼atext▼btxt▼2rdacontent
■337 ▼acomputer▼bc▼2rdamedia
■338 ▼aonline resource▼bcr▼2rdacarrier
■500 ▼aSource: Dissertations Abstracts International, Volume: 86-11, Section: B.
■500 ▼aAdvisors: Abbaspourrad, Alireza Committee members: Sacks, Gavin; Milstein, Mark.
■5021 ▼bPh.D.▼cCornell University▼d2022.
■520 ▼aHemp seed protein is not yet widely used as an ingredient in the plant-based foods industry. Primarily due to its low solubility and poor functionality, hemp seed protein isolate lacks utility in stabilizing food hydrocolloid systems and is underutilized by food product developers. This dissertation discusses the potential for hemp breeding, seed germination, and ultrafiltration to improve the quality of hemp seed protein as a functional food ingredient. Analysis of hemp seed protein from a variety of hemp cultivars revealed a difference in protein composition, which influenced its functionality and provided foundational knowledge that motivates a hemp breeding program to develop cultivars with improved seed protein properties. Seed germination was found to degrade insoluble hemp storage proteins and create new peptides, resulting in protein isolates with significantly improved solubility and emulsifying, foaming, and gelling properties. Ultrafiltration, when paired with germination, further refines hemp seed protein to produce ingredients with lighter color, higher protein purity, and increased water holding capacity. These studies provide pre- and post-harvest methods of improving the functional properties of hemp seed protein in an effort to increase its utilization as an ingredient in the plant-based food industry.
■546 ▼aEnglish
■590 ▼aSchool code: 0058
■650 4▼aFood science
■650 4▼aBiochemistry
■650 4▼aPlant sciences
■650 4▼aNutrition
■653 ▼aFunctionality
■653 ▼aHemp seed
■653 ▼aIngredients
■653 ▼aPlant protein
■653 ▼aPlant-based foods
■7102 ▼aCornell University▼bFood Science and Technology.▼edegree granting institution.
■7201 ▼aAbbaspourrad, Alireza▼edegree supervisor.
■7730 ▼tDissertations Abstracts International▼g86-11B.
■85640▼uhttp://www.riss.kr/pdu/ddodLink.do?id=T17356495▼nKERIS▼z이 자료의 원문은 한국교육학술정보원에서 제공합니다.
