Rheological and Bioactive Profile of Gelatin-Hemp Protein Hydrogels.

Area of Science:

• Food Science
• Materials Science
• Biochemistry

Background:

• Gelatin hydrogels are widely used but can have limitations in mechanical strength and bioactivity.
• Hemp protein is a sustainable plant-based protein source with potential functional properties.

Purpose of the Study:

• To investigate the impact of incorporating hemp protein on the structural, rheological, textural, color, and bioactive characteristics of gelatin hydrogels.
• To determine if hemp protein acts as a passive filler or an active structure-forming element within the gelatin matrix.

Main Methods:

• Preparation of composite hydrogels with varying hemp protein concentrations (0-20%) while maintaining a constant gelatin concentration (5%).
• Analysis using rheological measurements (thermorheological, frequency- and amplitude-sweep tests), texture profile analysis, FTIR spectroscopy, antioxidant activity assays (ABTS, FRAP), and colorimetric measurements.

Main Results:

• Hemp protein addition enhanced water-holding capacity and gel strength, with rheological data indicating a shift towards hemp protein-governed networks at higher concentrations (15-20%).
• Improved mechanical stability and reduced frequency dependence were observed. FTIR analysis suggested altered hydrogen bonding and increased hydrophobic interactions.
• Significant increases in antioxidant activity and notable changes in color parameters were recorded.

Conclusions:

• Hemp protein functions as an active structural and functional component in gelatin hydrogels, not merely a passive filler.
• The incorporation of hemp protein allows for the development of advanced materials with tunable mechanical properties and augmented bioactive potential.