Ma SAcevedo-Fani AYe ASingh H2024-08-202024-08-202024-07-01Ma S, Acevedo-Fani A, Ye A, Singh H. (2024). Heat-induced interactions of hemp protein particles formed by microfluidisation with β-lactoglobulin. LWT. 203.0023-6438https://mro.massey.ac.nz/handle/10179/71350This study explored the effect of microfluidization on the dispersibility of hempseed protein (HP) and the interactions of microfluidised HP particles with β-lactoglobulin (β-lg) after heat treatment. Microfluidization increased the dispersible protein fraction from 10% (non-microfluidised) to a maximum of 58% (200 MPa, 6 passes) in HP dispersions. Dispersible HP particles were within the micro-sized range (d4,3 ≤ 2 μm) after microfluidization. Heat treatment (95 °C, 10–60 min) of HP particles with β-lactoglobulin (β-lg) induced protein association by sulphydryl-disulphide exchange reactions; β-lg association with HP particles initiated within the first 20 min. Additionally, the particle size (d4,3) values of co-heated HP particles with β-lg were significantly smaller than those found in HP particle dispersions heated alone, results that were in line with microscopy analysis. This suggests that β-lg could have restricted HP particle aggregation. In conclusion, combining microfluidization and heat treatment could offer a venue to modify the physical properties of plant/milk protein mixtures.(c) 2024 The Author/sCC BY 4.0https://creativecommons.org/licenses/by/4.0/Hempseed proteinβ-lactoglobulinProtein-protein interactionsMicroparticulationDairy alternativesHybrid proteinJournal article10.1016/j.lwt.2024.1163701096-1127journal-article116370