The Science of Alt Protein: Enzymatic treatment of hemp for highly functional plant-based meat ingredient in commercial manufacturing

Senay Simsek, PhD
Purdue University
Event description
Join us for a presentation from Dr. Simsek, who will share insights from her GFI-funded project on the enzymatic treatment of hemp by-products. This project aims to create hemp-based protein ingredients with improved functionality for plant-based meat, incorporating dietary fiber and providing good nutritional value. Her findings provide a pathway to transforming agricultural by-products into high-value ingredients for sustainable food production.
Hemp seed cake can be upcycled into a highly functional food ingredient with high protein and high dietary fiber. Enzyme treatments can improve the dietary fiber profiles of a plant-based protein source from hemp seed cake. Cellulase, xylanase, and pectinase were employed to improve dietary fiber solubility in plant-based protein ingredients. Enzyme treatments can also alter the water-holding capacity of the hemp cake, leading to textural differences in the extruded meat analogs. Total protein content and protein digestibility was maintained after the enzymatic treatments. The enzyme treatments resulted in significant (p<.05) differences in the proportion of soluble dietary fiber (SDF). Hemp cake treated with cellulase had 5.3% SDF compared to the 3.1% SDF found in the control hemp cake. After producing meat ball type product, texture analysis showed that enzyme treatments can change the firmness of the cooked product. Utilizing different enzymatic treatments could result in custom dietary fiber profiles. This project is the basis for developing hemp-based protein ingredients with good nutritional value and high dietary fiber content.
Meet the speaker

Senay Simsek, PhD
PROFESSOR & HEAD, DEAN’S CHAIR IN FOOD SCIENCE
DEPARTMENT OF FOOD SCIENCE, PURDUE UNIVERSITY
Dr. Senay Simsek is a professor in the Department of Food Science at Purdue University. Her research focuses on understanding the structural and functional properties of carbohydrates and proteins in cereals and grains, and how these components can be leveraged to create sustainable, value-added food ingredients. She explores innovative ways to utilize grain-derived by-products—such as hemp cake—to enhance nutritional quality and functionality in plant-based food systems. Dr. Simsek’s work aims to advance the science and application of plant-based proteins and carbohydrate ingredients to support a more resilient and sustainable food future.