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

第一作者： Zhang, Xiaoqin

作者： Zhang, Xiaoqin;Zhou, Wei;Qin, Xiaoli;Hou, Chunsheng;Yang, Xiushi;Zhang, Xiaoqin;Zhou, Wei;Qin, Xiaoli;Hou, Chunsheng;Yang, Xiushi;Yang, Xiushi

作者机构：

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.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序