Influence of ingredient quality on the rheological properties and extrudability of hemp proteins.

The hemp protein concentrate (HPC) and isolate (HPI), obtained via mechanical oil pressing and wet extraction, respectively, displayed significant differences in their composition and protein profile, which influenced their rheological behavior and extrudability. The HPI, characterized by the presence of insoluble globulin macromolecular complexes, was not processable across the whole set of conditions investigated, while the HPC provided extrudates with promising textural properties for the development of vegan burgers, both when processed alone and in combination with commercial soy or pea protein concentrates.