Efficiency assessment of defatting industrial hemp cake for protein isolate production

The aim of the study is to investigate and evaluate the effectiveness of the defatting process as part of the pretreatment of hemp cake. Objectives: to determine the chemical composition of hemp cake; to study the effect of the enzyme preparation Lipase on the defatting process of hemp cake; to study the ability of solvents (nhexane, acetone, alcohol) to reduce the amount of fat in hemp cake; to determine the protein yield after defatting with the enzyme preparation and solvents. The object of the study was the cake of the Vera variety of hemp, ground to a particle size of no more than 100 μm. The cake was defated using the enzyme preparation (EP) Lipase (BioPreparat, Russia) and organic solvents (nhexane, acetone, alcohol). When using enzymatic biotransformation technology, the rational parameters were: a hydrolysis time of 2 hours at an enzyme concentration of 1 %, a temperature of 39 °C, and 200 min–1 with a residual "crude" fat content of 2.54 %. Graphical optimization of the defatting process showed that nhexane is the most effective solvent, ensuring a fat content reduction to less than 1.5 % at a temperature of 40 °C and a time of 2 hours with a feedstocktohexane ratio of 1:6. Alcohol demonstrates better efficiency compared to acetone, but is inferior to nhexane.Optimal conditions for alcohol: temperature are 40–50 °C, time – 1.5–3 h; for acetone: temperature – 45–50 °C, time – 2.5–3 h, with a residual fat content of 1.5–2 %. According to the defatting results, the protein yield increased relative to native cake ((81.24 ± 4.17) %) when using FP ((86.32 ± 4.43) %) and nhexane ((88.73 ± 4.55) %).