| Summary: | Enzymatic hydrolysates from hempseed protein were studied in vitro for their antioxidant activities. Four hempseed protein hydrolysates were prepared using different concentrations (1, 2, 3, and 4% by weight of protein in the hempseed protein isolate) of the enzyme Proteinase K, followed by ultrafiltration to fractionate low molecular weight peptides. The effect of enzyme concentration and fraction size was studied with respect to indices of antioxidant activity. The current study showed no relationship between antioxidant activity and the concentration of Proteinase K used. The hydrolysis process, followed by ultrafiltration, led to an increased antioxidant activity at <1KDa and 1-3KDa. Low molecular weight peptides were shown to contribute to the antioxidant property of hemp seed protein. In addition, bioactive peptides can be liberated from the hydrolysis of hempseed protein using a 1% concentration of Proteinase K. The results show that the protein components of hempseed meal yield peptide fractions can be exploited as potential food sources of antioxidant agents.
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