Food Chem. 2026 Oct 25;532(Pt 3):151677. doi: 10.1016/j.foodchem.2026.151677. Online ahead of print.
ABSTRACT
This study employed cavitation jet treatment to facilitate the effective glycosylation of hemp seed protein (HSP) with chitosan (CS). Initially, the treatment disrupted intra- and inter-molecular hydrogen bonds, inducing HSP structural unfolding. This critical conformational transition exposed internal reactive amino groups, enabling them to interact with CS carbonyl groups and achieving a maximum grafting degree of 34.54%. Consequently, the secondary structure of HSP was reorganized from an ordered state into a more relaxed, disordered configuration. The subsequent covalent attachment of hydrophilic CS chains effectively shielded exposed hydrophobic regions, significantly enhancing the complex’s water affinity. Therefore, overall functional performances were markedly improved: solution properties were enhanced through increased solubility and decreased turbidity, while emulsion performance was optimized, evidenced by a superior EAI (55.89 m2/g), an extended ESI (84.35 min), and improved apparent viscosity and viscoelasticity. This approach provides a practical strategy for the high-value utilization of hemp by-products.
PMID:42933309 | DOI:10.1016/j.foodchem.2026.151677