Yellow field pea and hemp protein hydrolysates as tools to enhance the health benefits and sensory quality of meat alternatives

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dc.contributor.authorAgunbiade, Helen
dc.contributor.examiningcommitteeMalalgoda, Maneka (Food and Human Nutritional Sciences)
dc.contributor.examiningcommitteeBandara, Nandika (Food and Human Nutritional Sciences)
dc.contributor.supervisorAluko, Rotimi
dc.contributor.supervisorKoksel, Filiz
dc.date.accessioned2025-06-17T16:25:41Z
dc.date.available2025-06-17T16:25:41Z
dc.date.issued2025-06-04
dc.date.submitted2025-06-04T22:02:30Zen_US
dc.degree.disciplineFood and Human Nutritional Sciences
dc.degree.levelMaster of Science (M.Sc.)
dc.description.abstractProtein hydrolysates are known to exert positive impact on human health and are useful in managing negative health conditions. This study produced enzymatic protein hydrolysates from hemp and pea, using papain and chymotrypsin, followed by incorporation into soybean-based meat analogues (MAs). The hydrolysates, hemp papain (HP), hemp chymotrypsin (HC), pea papain (PP) and pea chymotrypsin (PC) were used at the ratio of 8, 16 and 24% (w/w) of the soy protein concentrate (SPC) to develop MAs. The extruded MAs were tested for antioxidant, textural, bitterness intensity and in vitro bioactive properties. All the MAs had DPPH and metal chelating (MC) activities higher than their individual hydrolysates. The MC activities of the MAs were reduced with increasing hydrolysate content. SPC+8%HC and SPC+8%PP had the highest MC activity (42.99%) and were not significantly different from each other. However, all the hydrolysates had higher superoxide activities than their MAs, with the PP having the highest activity (35.43%) while SPC+16%HP had the highest hydroxyl radical scavenging activity (52.64 %). There were no significant differences in the α-amylase and α-glucosidase activities of the pea hydrolysates and their respective MAs, but the hemp hydrolysates had higher activities than their MAs. The hydrolysates had lower ACE inhibitory activities when compared to their MAs with SPC+8%HP having the highest inhibition (84.14%). The MAs had decreased hardness as the hydrolysates content increased while bitterness intensity was greater for the hydrolysates. The MAs that contained protein hydrolysates showed different variabilities in their cutting forces in both longitudinal and transverse directions, however, they all exhibited good cutting forces relative to the MA that contained only SPC. All the MAs had higher acetylcholinesterase (AChE) inhibitory activity than galantamine (AChE inhibitor drug), however, those made with pea protein hydrolysates showed better inhibition than the MAs that contained hemp hydrolysates. Results from this study indicate the potential use of plant-based protein hydrolysates to enhance the sensory and health-promoting properties of MAs.
dc.description.noteOctober 2025
dc.identifier.urihttp://hdl.handle.net/1993/39120
dc.language.isoeng
dc.subjectProtein hydrolysates
dc.subjectAcetylcholinesterase
dc.subjectFunctional foods
dc.subjectNutraceuticals
dc.subjectAlzheimer
dc.subjectMeat analogues
dc.subjectBioactive peptides
dc.titleYellow field pea and hemp protein hydrolysates as tools to enhance the health benefits and sensory quality of meat alternatives
local.subject.manitobano
oaire.awardNumberT00020
oaire.awardTitlePea, hemp and lupin protein hydrolysates as tools to enhance the sensory quality and health benefits of meat alternatives
project.funder.nameSustainable Canadian Agricultural Partnership
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