반응표면분석을 통한 미래 대체단백소재로서 헴프씨드 유래 단백질 추출 조건 최적화 및 활용

Hemp seed is an emerging plant-based protein source with high protein content and functional amino acids such as glutamate and arginine. This study aimed to optimize the protein extraction conditions from unmarketable defatted hemp seed powder using response surface methodology (RSM). Independent variables included extraction temperature (30-70℃), extraction time (10-60 min), and pH (8-10). The optimal extraction conditions were determined to be 50℃, 60 min, and pH 10. To improve protein recovery, a two-step extraction process was applied, and the composition of the extracted protein was analyzed using SDS-PAGE. The results showed that the first extraction contained a diverse range of hemp seed proteins, while SDS-PAGE revealed that the second extraction was predominantly composed of edestin. Antioxidant activity was assessed through DPPH and ABTS radical scavenging assays, revealing significantly higher activity in the first extraction compared to the second. These findings suggest that defatted hemp seed powder, a byproduct of oil extraction, can be effectively utilized as a sustainable protein source through food upcycling.