Enhancement of emulsion stability and functional properties of hemp protein‐based dairy alternative by different treatments after cellulase hydrolysis

Abstract

SummaryHemp milk is a plant‐based beverage emerging as a sustainable dairy alternative and it is essential to improve the emulsification properties and stability of hemp protein for increasing acceptability. This study demonstrates the preparation of protein‐rich hemp milk with enhanced emulsion stability and functional properties through cellulase hydrolysis of fibre components in hemp protein. The emulsions were prepared using the hemp dispersions obtained after cellulase treatment followed by mechanical treatment (ME) and in combination with either enzymatic (trypsin) (EE) or mild chemical (pH‐shift) treatment (PE). The influences of these treatments on the particle size distribution, zeta potential, flow behaviour, microstructure, flocculation, and coalescence properties of the emulsions are investigated. The emulsions (EE/PE) prepared with dispersions processed through tryptic or pH shift treatments showed improved stability as indicated by reduced flocculation and coalescence indices (8.9% and 10.8%, for EE and 11.8% and 13.2% for PE) as compared to only mechanically treated emulsion (ME) (37.5% and 15.3%). Furthermore, the enhanced stability of EE and PE samples is attributed to a reduction in particle size and enhanced zeta potential (EE: 45.1 mV > PE: 38.7 mV > ME: 34.1 mV).