Malvano F., Condurso C., Galgano F., Miller A., Condelli N., Albanese D., 2025, Enzymatic Hydrolysis of Hemp Seed Cake Flour: Impact on Technological Properties, Chemical Engineering Transactions, 118, 1-6.
This study explored improving the technological properties of hemp seed cake flour through enzymatic hydrolysis. Before hydrolysis, the biomass underwent a delignification pre-treatment using a deep eutectic solvent made of glycerol and choline chloride to remove lignin and enhance treatment yield. Hydrolysis significantly increased the polyphenol content from 1821 mgGAE/kgdw for untreated flour up to 4387 mgGAE/kgdw due to enzymatic action and lignin removal, which made phenolic compounds more accessible within the matrix. The hydrolyzed flour exhibited higher oil adsorption and water-holding capacities, attributed to the increased availability of hydrophobic and polar ionizable groups. Moreover, the process transformed insoluble fibers into a more amorphous form, enhancing water interaction and improving the swelling and water adsorption indices. Regarding foaming properties, enzymatic treatment increased foam capacity up to 8.1 v/v but reduced its stability, leading to its complete disappearance within 45 minutes. Finally, the hydrolyzed flour demonstrated reduced emulsifying capacity but improved emulsion stability.
