foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2024-7-2-188-197foodsyst-480Research ArticleСтатьиProduction of plant protein from seeds and cake of industrial hemp: Overview of processing methods for food industryПолучение растительного белка из семян и жмыха промышленной конопли: обзор способов переработки для использования в пищевой промышленностиhttps://orcid.org/0009-0000-7677-6583АлексаночкинД. И.AleksanochkinD. I.

Алексаночкин Денис Игоревич — магистрант, кафедра «Биотехнология и технология продуктов биоорганического синтеза».

125080, Москва, Волоколамское шоссе, 11

Тел.: +7-977-369-93-86

Denis I. Aleksanochkin = Master Student, Department “Biotechnology and Technology of Bioorganic Synthesis Products”, Russian Biotechnological University.

11, Volokolamsk highway, 125080, Moscow

Tel.: +7-977-369-93-86

aleksanochkindi@list.ruhttps://orcid.org/0000-0003-2478-1705ФоменкоИ. А.FomenkoI. A.

Фоменко Иван Андреевич — кандидат технических наук, старший преподаватель, кафедра «Биотехнология и технология продуктов биоорганического синтеза».

125080, Москва, Волоколамское шоссе, 11

Тел.: +7-906-036-06-05

Ivan A. Fomenko - Candidate of Technical Sciences, Senior Lecturer, Department “Biotechnology and Technology of Bioorganic Synthesis Products”, Russian Biotechnological University.

11, Volokolamsk highway, 125080, Moscow

Tel.: +7-906-036-06-05

iv.fomenko@mail.ruhttps://orcid.org/0009-0002-0632-1262АлексееваЕ. А.AlekseevaE. A.

Алексеева Екатерина Александровна — магистрант, кафедра «Биотехнология и технология продуктов биоорганического синтеза».

125080, Москва, Волоколамское шоссе, 11

Тел.: +7-915-609-16-08

Ekaterina A. Alekseeva - Master Student, Department “Biotechnology and Technology of Bioorganic Synthesis Products”, Russian Biotechnological University.

11, Volokolamsk highway, 125080, Moscow

Tel.: +7-915-609-16-08

katrin_ea@bk.ruhttps://orcid.org/0000-0003-4298-0927ЧернухаИ. М.ChernukhaI. M.

Чернуха Ирина Михайловна — доктор технических наук, профессор, академик РАН, главный научный сотрудник, Руководитель Отдела координации инициативных и международных проектов, ФНЦ пищевых систем им. В. М. Горбатова.

109316, Москва, ул. Талалихина, 26

Тел.: +7-495-676-95-11 (109)

Irina M. Chernukha - Doctor of Technical Sciences, Professor, Academician of the Russian Academy of Sciences, Principal Researcher, Head of the Department for Coordination of Initiative and International Projects, V.M. Gorbatov Federal Research Center for Food Systems.

26, Talalikhina, 109316, Moscow

Тел.: +7-495-676-95-11 (109)

i.chernuha@fncps.ruhttps://orcid.org/0000-0002-9287-0585МашенцеваН. Г.MashentsevaN. G.

Машенцева Наталья Геннадьевна — доктор технических наук, профессор, профессор РАН, профессор кафедры «Биотехнология и технология продуктов биоорганического синтеза».

125080, Москва, Волоколамское шоссе, 11

Тел.: +7-916-812-76-59

Natalya G. Mashentseva - Doctor of Technical Sciences, Professor, Professor, “Department Biotechnology and Technology of Bioorganic Synthesis Products”, Professor of the Russian Academy of Sciences, Russian Biotechnological University.

11, Volokolamsk highway, 125080, Moscow

Tel.: +7-916-812-76-59

natali-mng@yandex.ruРоссийский биотехнологический университет (РОСБИОТЕХ)РоссияRussian Biotechnological University (ROSBIOTECH)Russian FederationРоссийский биотехнологический университет (РОСБИОТЕХ); Федеральный научный центр пищевых систем им. В.М. ГорбатоваРоссияRussian Biotechnological University (ROSBIOTECH); V.M. Gorbatov Federal Research Center for Food SystemsRussian Federation20241507202472188197Copyright © Aleksanochkin D.I., Fomenko I.A., Alekseeva E.A., Chernukha I.M., Mashentseva N.G., 20242024Алексаночкин Д.И., Фоменко И.А., Алексеева Е.А., Чернуха И.М., Машенцева Н.Г.Aleksanochkin D.I., Fomenko I.A., Alekseeva E.A., Chernukha I.M., Mashentseva N.G.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/480

Industrial hemp (Cannabis sativa L.) is a multifunctional raw material with a wide spectrum of applications. A huge interest in hemp has arisen in the food industry comparatively recently. Seeds and cake of hemp have the high protein content (20.00-38.70% and 27.90-40.70%, respectively), which makes them a promising raw material for production of concentrates, isolates, and hydrolysates for the food industry. Hemp cake is distinguished by the high content of fiber (17.41-60.38%) and can be used as a prebiotic component of food. In terms of the amino acid content, the amino acid composition of hemp exceeds the corresponding indicators of the reference protein recommended by WHO. The content of lysine is the only indicator, in which hemp protein is inferior to the “ideal” protein. Digestibility of protein of hulled hemp seeds is in a range from 90.8% to 97.5%, which is comparable to digestibility of casein. Digestibility of hemp isolate is 88-91%, which is 21.9% higher than that of soy protein isolate. Peptides and amino acids contained in hydrolysates of hemp protein can show the high biological activity. Hydrolysates attract interest among researchers not only because of their bioactivity but also because of their high digestibility and nutritional value. Targeted proteolysis is a tool that facilitates an improvement in the functional-technological properties of protein. Seeds and cake are a promising raw material for using in food technologies to produce vegetable oil, dietary fiber, protein preparations and functional products. The aim of this paper is to analyze the main methods for industrial hemp processing and promising directions of using protein products from waste of hemp oil production in the food industry.

Промышленная конопля (Cannabis sativa L.) является многофункциональным сырьем с широким спектром применений. Большой интерес к конопле в пищевой промышленности возник сравнительно недавно. Семена и жмых конопли обладают высоким содержанием белка, 20,00-38,70% и 27,90-40,70% соответственно, что делает их перспективным сырьем для получения концентратов, изолятов и гидролизатов для пищевой промышленности. Жмых конопли отличается высоким содержанием клетчатки (17,41-60,38%) и может применяться в качестве пребиотического компонента пищи. Аминокислотный состав семян конопли отличается тем, что по содержанию аминокислот он превышает аналогичные показатели эталонного белка, рекомендованного ВОЗ. Содержание лизина — единственный показатель, по которому белок конопли уступает «идеальному» белку. Усвояемость белка очищенных семян конопли колеблется от 90,8% до 97,5%, что сопоставимо с усвояемостью казеина. Усвояемость изолята конопли составляет 88-91%, что на 21,9% выше, чем у изолята белка сои. Пептиды и аминокислоты, содержащиеся в гидролизатах белка конопли, способны проявлять высокую биологическую активность. Гидролизаты вызывают интерес исследователей не только своей биоактивностью, но и высокой усвояемостью и пищевой ценностью. Направленный протеолиз — это инструмент, способствующий улучшению функционально-технологических свойств белка. Семена и жмых являются перспективным сырьем для использования в технологиях пищевых продуктов для получения растительного масла, пищевых волокон, белковых препаратов и функциональных продуктов. Цель данной статьи — проанализировать основные способы переработки промышленной конопли и перспективные направления применения белковых продуктов из отходов масложирового производства конопли в пищевой промышленности.

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The authors declare that there are no conflicts of interest present.