China-hemp protein isolate Maillard reaction product as well as preparation method and application thereof

Abstract

The invention belongs to the technical field of food, and particularly relates to a China-hemp protein isolate Maillard reaction product as well as a preparation method and application thereof. According to the preparation method of the Maillard reaction product of the China-hemp protein isolate, provided by the invention, the China-hemp protein isolate and the curdlan are used as raw materials for the Maillard reaction, and the Maillard reaction is carried out under the ultrahigh pressure condition, so that the effective modification of the China-hemp protein isolate can be realized, and the structural characteristics and functional properties of the protein can be changed. Tests show that the Maillard reaction product prepared by the method has excellent gel performance, can synchronously improve the cooking loss, texture and color of the emulsified meat product after being applied to preparation of the emulsified meat product, greatly meets the processing and consumption requirements of the emulsified meat product, and has broad market prospects. Meanwhile, the deep application of the China-hemp protein isolate in the food field is promoted.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food, and particularly relates to a hemp protein isolate Maillard reaction product and a preparation method and application thereof. BACKGROUND

[0002] Hemp seeds, as a byproduct of the industrialization of hemp fibers, have attracted widespread attention due to their rich nutritional components such as protein, oil, vitamins, and minerals. It has been confirmed that hemp protein, which is rich in hemp seeds, not only has a rich variety and content of amino acids, but also has the functions of enhancing immunity, anti-fatigue, reducing blood sugar, and maintaining intestinal flora balance. It is a multi-functional plant protein resource. However, the original functional properties of hemp are poor, which limits its application range. Therefore, the current primary problem is to improve the functional properties of hemp protein through certain means to greatly improve the quality of related products and broaden the application range of hemp protein.

[0003] In recent years, hemp protein, as a high-quality edible protein, is often used in the preparation of plant protein beverages, protein powder, and emulsified sausages. The emulsified sausages made of hemp protein can partially replace animal raw materials, which is beneficial to reduce the intake of animal fat and better meet the consumers' pursuit of low-fat healthy food. However, when hemp protein is used to prepare emulsified meat products such as emulsified sausages, problems such as poor gelation, high cooking loss, and poor taste and color often occur, which cannot meet the requirements of food processing and consumer use.

[0004] Maillard reaction is an efficient and environmentally friendly method of protein modification. After grafting reaction of specific proteins with specific sugar molecules, the functional properties of proteins such as solubility and emulsification can be improved. Therefore, protein glycosylation modification opens up a new way for the research and development of new food raw materials and the improvement of food processing functional properties.

[0005] However, how to effectively modify hemp protein to meet the processing needs of emulsified meat products and broaden the depth of application of hemp protein in the food field has become a technical problem to be solved by the present application. SUMMARY

[0006] To solve the above problems in the prior art, the present application provides a hemp protein isolate Maillard reaction product and a preparation method and application thereof. The present application uses hemp protein isolate and dextrin as raw materials for Maillard reaction under ultra-high pressure conditions to prepare Maillard reaction products, which not only helps to improve the gelation performance of the products, but also effectively improves the cooking loss, texture, and color of the prepared emulsified meat products, thereby promoting the application of hemp protein isolate in the food field.

[0007] To achieve the above purpose, the technical scheme adopted by the first aspect of the present application is as follows:

[0008] A method for preparing the Maillard reaction product of hemp protein isolate includes the following steps:

[0009] (1) Prepare hemp protein isolate solution, then mix hemp protein isolate solution with guar gum, and then hydrate at low temperature to obtain a mixture;

[0010] (2) The mixture obtained in step (1) is reacted under ultra-high pressure, then separated and dried to obtain the Maillard reaction product of hemp protein isolate.

[0011] As a preferred embodiment, in step (1), the solvent used when preparing the hemp protein isolate solution is phosphate buffer.

[0012] As a preferred embodiment, in step (1), the concentration of the hemp protein isolate solution is 10~30 mg / mL, more preferably 20 mg / mL.

[0013] As a preferred embodiment, in step (1), the mass ratio of hemp protein isolate to guar gum is 6~9:1.

[0014] As a preferred embodiment, in step (1), the stirring and mixing time is 1~3h; the temperature of the low-temperature hydration is 2~10℃, and the time is 8~20h.

[0015] As a preferred embodiment, in step (2), the pressure of the ultra-high pressure condition is 100~300MPa, more preferably 200MPa.

[0016] As a preferred embodiment, in step (2), the reaction temperature is 50~80℃ and the time is 60~80h.

[0017] As a preferred embodiment, in step (2), the separation is centrifugal separation; the process conditions for centrifugal separation are: centrifugation at 2~6℃ and 3000~5000r / min for 10~30min; the drying is freeze drying of the supernatant obtained from the separation.

[0018] The second aspect of this invention is the following technical solution:

[0019] A Maillard reaction product of hemp protein isolate prepared by the preparation method described above.

[0020] The third aspect of this invention is the following technical solution:

[0021] An application of the Maillard reaction product of hemp protein isolate as described above, wherein the application is the application of the Maillard reaction product of hemp protein isolate in the preparation of emulsified meat products; wherein the emulsified meat products are emulsified sausages.

[0022] The technical solution of the present invention has the following advantages and beneficial effects:

[0023] The present invention provides a method for preparing Maillard reaction products of hemp protein isolate, using hemp protein isolate and curdlan gum as raw materials for Maillard reaction, and carrying out Maillard reaction under ultra-high pressure conditions, which can effectively modify hemp protein isolate, thereby significantly changing the structural characteristics and functional properties of the protein.

[0024] Experiments show that the Maillard reaction product prepared by the above method of this invention has excellent gelling properties. When applied to the preparation of emulsified meat products, it helps to comprehensively improve the cooking loss, texture, and color of emulsified meat products, greatly meeting the processing and consumption needs of emulsified meat products. Furthermore, the preparation process of this invention is simple, the production cost is low, and it is easy to promote and apply. At the same time, this invention uses hemp protein isolate and curdlan gum as raw materials, which are permitted food ingredients, readily available, and inexpensive.

[0025] Therefore, the hemp protein isolate modification strategy provided by this invention is beneficial to improving the overall edible quality of related emulsified meat products, providing a reference for the development of nutritional foods, and can also improve the utilization rate of hemp protein isolate, promoting the in-depth application of hemp protein isolate in the food field. Detailed Implementation

[0026] The technical solution of the present invention will be clearly and completely described below with reference to specific embodiments and test examples. However, those skilled in the art should understand that the embodiments are only used to illustrate the technical solution of the present invention and should not be regarded as limiting the scope of protection of the present invention. Based on the following embodiments, all other implementation schemes obtained by those skilled in the art without creative effort, such as implementation schemes obtained by modification, variation or simple substitution, should fall within the scope of protection of the present invention.

[0027] Unless otherwise specified, the experimental methods used in the following embodiments are conventional methods; the raw materials used are items commonly used in the art, available to the public, or commercially available unless otherwise specified; and the terms and abbreviations used have their conventional meanings in the art.

[0028] In the following embodiments of the present invention, the hemp protein isolate (protein content ≥90wt%) used is extracted from hemp seeds, which were purchased from Liaoning Qiaopai Biotechnology Co., Ltd. Coriander gum, carrageenan, and xanthan gum were purchased from Xinjiang Fufeng Biotechnology Co., Ltd. The temperature-controlled ultra-high pressure reactor used in the following embodiments is model SHPP-2L-W.

[0029] The following embodiments describe the preparation process of hemp protein isolate, which includes the following steps: Hemp seeds are dehulled and crushed to obtain hemp powder. Then, hexane is added to the hemp powder at a material-to-liquid ratio (w / v) and stirred for 2 hours to defatt the powder. This process is repeated twice. The hexane is then removed, and the powder is air-dried overnight in a fume hood at room temperature to obtain defatted hemp powder. The defatted hemp powder is suspended in deionized water at a ratio of 1:10 (w / v), and the pH is adjusted to 12.0 with 6.0M sodium hydroxide solution. The mixture is stirred at 35°C for 2 hours, then centrifuged at 6000×g for 20 minutes. The supernatant is collected, and the pH is adjusted to 5.0 with 3M HCl solution. The resulting liquid is then placed at 4°C overnight for protein precipitation. After precipitation, the precipitate is recovered by centrifugation (7500×g, 20 minutes). The precipitate is resuspended in water, and the pH is adjusted to 7.0. The resulting suspension is freeze-dried to obtain hemp protein isolate, which is then stored in a desiccator for later use.

[0030] Example 1

[0031] This embodiment provides a Maillard reaction product of hemp protein isolate, the preparation method of which includes the following steps:

[0032] 1) Prepare a 20 mg / mL hemp protein isolate solution using phosphate buffer (pH 8.0). Then add gellan gum (hemp protein isolate to gellan gum mass ratio of 9:1) to the hemp protein isolate solution and stir magnetically at room temperature for 2 hours to completely dissolve it. Then store it in a refrigerator at 4°C overnight (12 hours) to ensure complete hydration of the macromolecules and obtain a mixture.

[0033] 2) Transfer the mixture obtained in step 1) into a retort bag and seal it. Pre-set the temperature of the temperature-controlled ultra-high pressure reactor to 60°C. Place the retort bag containing the mixture into the high-pressure chamber of the reactor and adjust the pressure to 100 MPa. React under high pressure for 72 hours. After the reaction, release the pressure and immediately place the mixture in an ice-water bath to stop the reaction. After cooling, centrifuge at 4°C and 4000 r / min for 15 minutes. Take the supernatant and freeze-dry it. The powder obtained after drying is the Maillard reaction product of hemp protein isolate in this example.

[0034] Example 2

[0035] This embodiment provides a Maillard reaction product of hemp protein isolate, which is prepared in a manner that is basically the same as that in Example 1. The difference is that the mass ratio of hemp protein isolate to gellan gum is adjusted to 8:1.

[0036] Example 3

[0037] This embodiment provides a Maillard reaction product of hemp protein isolate, which is prepared in a manner that is basically the same as that in Example 1. The difference is that the mass ratio of hemp protein isolate to guar gum is adjusted to 7:1.

[0038] Example 4

[0039] This embodiment provides a Maillard reaction product of hemp protein isolate, which is prepared in a manner that is basically the same as that in Example 1. The difference is that the mass ratio of hemp protein isolate to gellan gum is adjusted to 6:1.

[0040] Example 5

[0041] This embodiment provides a Maillard reaction product of hemp protein isolate, and its preparation method is basically the same as that of Example 1. The difference is that the pressure in the high-pressure chamber is adjusted to 200 MPa.

[0042] Example 6

[0043] This embodiment provides a Maillard reaction product of hemp protein isolate, which is prepared in a manner that is basically the same as that in Example 1. The difference is that the mass ratio of hemp protein isolate to guar gum is adjusted to 8:1, and the pressure in the high-pressure chamber is adjusted to 200 MPa.

[0044] Example 7

[0045] This embodiment provides a Maillard reaction product of hemp protein isolate, which is prepared in a manner that is basically the same as that in Example 1. The difference is that the mass ratio of hemp protein isolate to guar gum is adjusted to 7:1, and the pressure in the high-pressure chamber is adjusted to 200 MPa.

[0046] Example 8

[0047] This embodiment provides a Maillard reaction product of hemp protein isolate, which is prepared in a manner that is basically the same as that in Example 1. The difference is that the mass ratio of hemp protein isolate to guarana is adjusted to 6:1, and the pressure in the high-pressure chamber is adjusted to 200 MPa.

[0048] Example 9

[0049] This embodiment provides a Maillard reaction product of hemp protein isolate, and its preparation method is basically the same as that of Example 1. The difference is that the pressure in the high-pressure chamber is adjusted to 300 MPa.

[0050] Example 10

[0051] This embodiment provides a Maillard reaction product of hemp protein isolate, which is prepared in a manner that is basically the same as that in Example 1. The difference is that the mass ratio of hemp protein isolate to guarana is adjusted to 8:1, and the pressure in the high-pressure chamber is adjusted to 300 MPa.

[0052] Example 11

[0053] This embodiment provides a Maillard reaction product of hemp protein isolate, which is prepared in a manner that is basically the same as that in Example 1. The difference is that the mass ratio of hemp protein isolate to guarana is adjusted to 7:1, and the pressure in the high-pressure chamber is adjusted to 300 MPa.

[0054] Example 12

[0055] This embodiment provides a Maillard reaction product of hemp protein isolate, which is prepared in a manner that is basically the same as that in Example 1. The difference is that the mass ratio of hemp protein isolate to guarana is adjusted to 6:1, and the pressure in the high-pressure chamber is adjusted to 300 MPa.

[0056] Comparative Example 1

[0057] This comparison ratio uses unmodified hemp protein isolate as raw material.

[0058] Comparative Example 2

[0059] This comparative example provides a Maillard reaction product of hemp protein isolate, the preparation method of which includes the following steps:

[0060] 1) Prepare a 20 mg / mL hemp protein isolate solution using phosphate buffer (pH 8.0). Then add gellan gum (hemp protein isolate to gellan gum mass ratio of 9:1) to the hemp protein isolate solution and stir magnetically at room temperature for 2 hours to completely dissolve it. Then store it in a refrigerator at 4°C overnight (12 hours) to ensure complete hydration of the macromolecules and obtain a mixture.

[0061] 2) Transfer the mixture to a retort bag and seal it. Preset the atmospheric pressure water bath to 60°C, place the retort bag containing the mixture in the atmospheric pressure water bath, and react for 72 hours at standard atmospheric pressure (0.1 MPa). Immediately after the reaction, place the mixture in an ice-water bath to stop the reaction. After cooling, centrifuge at 4°C and 4000 r / min for 15 minutes. Take the supernatant and freeze-dry it. The powder obtained after drying is the Maillard reaction product of hemp protein isolate in this comparative example.

[0062] Comparative Example 3

[0063] This comparative example provides a Maillard reaction product of hemp protein isolate, the preparation method of which includes the following steps:

[0064] 1) Prepare a 20 mg / mL hemp protein isolate solution using phosphate buffer (pH 8.0). Then add carrageenan (hemp protein isolate to carrageenan mass ratio of 9:1) to the hemp protein isolate solution and stir magnetically at room temperature for 2 hours to completely dissolve it. Then store it in a refrigerator at 4°C overnight (12 hours) to ensure complete hydration of the macromolecules and obtain a mixture.

[0065] 2) Transfer the mixture obtained in step 1) into a retort bag and seal it. Pre-set the temperature of the temperature-controlled ultra-high pressure reactor to 60°C. Place the retort bag containing the mixture into the high-pressure chamber of the reactor and adjust the pressure to 100 MPa. React under high pressure for 72 hours. Immediately after the reaction, place the mixture in an ice-water bath to stop the reaction. After cooling, centrifuge at 4°C and 4000 r / min for 15 minutes. Take the supernatant and freeze-dry it. The powder obtained after drying is the Maillard reaction product of hemp protein isolate in this comparative example.

[0066] Comparative Example 4

[0067] This comparative example provides a Maillard reaction product of hemp protein isolate, the preparation method of which includes the following steps:

[0068] 1) Prepare a 20 mg / mL hemp protein isolate solution using phosphate buffer (pH 8.0). Then add xanthan gum (hemp protein isolate to xanthan gum mass ratio of 9:1) to the hemp protein isolate solution and stir magnetically at room temperature for 2 hours to completely dissolve it. Then store it in a refrigerator at 4°C overnight (12 hours) to ensure complete hydration of the macromolecules and obtain a mixture.

[0069] 2) Transfer the mixture obtained in step 1) into a retort bag and seal it. Pre-set the temperature of the temperature-controlled ultra-high pressure reactor to 60°C. Place the retort bag containing the mixture into the high-pressure chamber of the reactor and adjust the pressure to 100 MPa. React under high pressure for 72 hours. Immediately after the reaction, place the mixture in an ice-water bath to stop the reaction. After cooling, centrifuge at 4°C and 4000 r / min for 15 minutes. Take the supernatant and freeze-dry it. The powder obtained after drying is the Maillard reaction product of hemp protein isolate in this comparative example.

[0070] Experimental Example 1: Determination of the gel strength of Maillard reaction products

[0071] The Maillard products prepared in Examples 1-12 and Comparative Examples 1-4 were dissolved in deionized water to form a 30 wt% solution. After sealing, the solutions were heated in a 90°C water bath for 30 min, then immediately removed and cooled to room temperature in a 0°C water bath for gel strength determination. The gel strength was measured using a TA-TX2i texture analyzer. The relevant parameter settings for gel strength determination were: probe P / 0.5, diameter 12 mm, trigger force 5 g, pressure distance 50%, testing speed 2 mm / s, pre- and post-test speeds 2.0 mm / s, and data acquisition rate 200 samples / s. The gel performance test results are shown in Table 1.

[0072] Table 1. Results of Maillard reaction product gelation determination

[0073] As shown in Table 1, through comparison of different examples, it was found that when the mass ratio of hemp protein isolate to gellan gum was 6-9:1 and the high-pressure reaction pressure was 100-300 MPa, the Maillard reaction product obtained achieved excellent gel strength. Among them, when the mass ratio of hemp protein isolate to gellan gum was 8:1 and the high-pressure reaction pressure was 200 MPa, the Maillard product achieved the best gel strength.

[0074] A comparison of Example 1 with Comparative Examples 1-4 shows that Maillard modification effectively improves the gel strength of the product compared to unmodified hemp protein isolate. Furthermore, the gel strength of the Maillard reaction product prepared under ultra-high pressure (UHPP) is higher than that of the untreated Maillard reaction product, indicating that UHPP enhances the gel strength of the hemp protein isolate Maillard reaction product. In addition, the Maillard reaction product prepared using currant gum significantly enhances the gel strength compared to those prepared using common carrageenan or xanthan gum, making it more suitable for application in the preparation of emulsified sausages.

[0075] Experimental Example 2: Determination of cooking loss rate of emulsified sausage prepared from Maillard reaction products

[0076] The Maillard reaction products obtained in Examples 1-12 and Comparative Examples 1-4 were used to prepare emulsified sausages of the same specifications under the same process. The effects of different Maillard reaction products on the cooking loss rate of the emulsified sausages were then investigated to evaluate their application effect in food processing.

[0077] The preparation process of the emulsified sausage is as follows: Fresh lean pork is defasciated and diced fat is added to make the lean meat to fat ratio 4:1. The meat is minced and then mixed with a marinade (the composition of the marinade is: salt 3%, sugar 1.5%, nitrite 0.01%, sodium isoascorbate 0.05%, and sodium compound phosphate 0.4% by weight of lean meat). The mixture is then marinated at 4°C for 12 hours. Then, 8% corn starch (as a percentage of the wet weight of the raw meat) is added and stirred evenly. Finally, 2.0% (as a percentage of the wet weight of the raw meat) of the Maillard reaction product hemp protein prepared in Examples 1-12 and Comparative Examples 1-4 is added respectively. Subsequently, each group of samples was added to ice water at 50% of the total meat weight for emulsification and chopping. The temperature during the entire chopping process did not exceed 15℃. The chopped meat filling was then stuffed into sausage casings, keeping them uniformly tight. The casings were then segmented, cooked in an 85℃ water bath for 30 minutes, cooled to room temperature by running water, and stored in a 4℃ refrigerator for various index measurements.

[0078] Cooking loss rate reflects the water and oil holding capacity of a product, indirectly reflecting its application stability. The specific measurement method is as follows: Before cooking, accurately weigh the emulsified sausage (M1). After cooking, cool the emulsified sausage to room temperature, absorb the water and oil on the surface of the sausage with absorbent paper, and weigh it again (M2). The cooking loss rate is calculated using the following formula: Cooking loss rate (%) = (M1 - M2) / M1 × 100%. The results of the cooking loss rate measurement are shown in Table 2.

[0079] Table 2. Results of cooking loss rate determination for emulsified sausage prepared from Maillard reaction products.

[0080] As shown in Table 2, the Maillard reaction product of hemp protein isolate prepared by the present invention, when used in the preparation of emulsified sausage, helps to reduce the cooking loss rate of emulsified sausage. This indicates that the reaction product of the present invention is more conducive to improving the water and oil holding capacity of emulsified meat products, and to ensuring that the nutritional value of emulsified sausage products is not lost to a greater extent.

[0081] Experimental Example 3: Texture Determination of Emulsified Intestine Prepared from Maillard Reaction Products

[0082] Using emulsified sausages prepared with different Maillard reaction products as the test subjects in Experiment 2, texture profile analysis (TPA) of the emulsified sausages was performed at room temperature using a texture analyzer. Before the test, the casing of the emulsified sausages was removed, and six segments were selected from each sample, cut into 20 mm high cylinders. A P / 50 probe was used, with a pre-test speed of 2.0 mm / s, a test speed of 1 mm / s, a compression ratio of 50%, a activation force of 5 g, and an interval of 5.0 s between the two compressions. TPA results were analyzed using stablemicrosystem software. The measured indicators included hardness, cohesiveness, adhesiveness, springiness, chewiness, and resilience. The texture measurement results are shown in Table 3.

[0083] Table 3. Results of texture determination of emulsified gut prepared from Maillard reaction products

[0084] As shown in Table 3, the Maillard reaction product of hemp protein isolate prepared by the present invention is beneficial to improving the textural properties of emulsified sausage when used in the preparation of emulsified sausage, indicating that the reaction product of the present invention is more conducive to improving the overall quality of emulsified meat products.

[0085] Experimental Example 4: Color Determination of Emulsified Intestines Prepared from Maillard Reaction Products

[0086] Using emulsified sausages prepared with different Maillard reaction products as the test objects in Experiment Example 2, the colors of different emulsified sausages were measured. The internal color of the emulsified sausages was measured using a ZE-6000 colorimeter, calibrated with a standard white plate (L*=95.10, a*=3.75, b*=15.08). Before testing, the casing of the emulsified sausages was removed, the meat was chopped and mixed, and placed into a special petri dish for the colorimeter, ensuring it was completely filled and compacted without gaps, with a thickness of 5 mm. The petri dish containing the sample was placed on the stage, and measurements were taken at three locations, with the average value recorded. The L* value (brightness), a* value (redness), and b* value (yellowness) were recorded. The color measurement results of the emulsified sausages are shown in Table 4.

[0087] Table 4. Color determination results of emulsified intestines prepared from Maillard reaction products.

[0088] As shown in Table 4, the Maillard reaction product of hemp protein isolate prepared by the present invention, when used in the preparation of emulsified sausage, helps to improve the color of the emulsified sausage, indicating that the reaction product of the present invention is more conducive to improving the visual appeal of emulsified meat products.

[0089] In summary, the method for preparing Maillard reaction products of hemp protein isolate provided by this invention uses hemp protein isolate and curdlan gum as raw materials for the Maillard reaction. The Maillard reaction is carried out under ultra-high pressure conditions, which can effectively modify hemp protein isolate, altering its structural and functional properties. Experiments show that the Maillard reaction products prepared by the above method have excellent gelling properties. When applied to emulsified meat products, they can effectively improve the cooking loss, texture, and color of emulsified meat products, greatly meeting the processing and consumption needs of emulsified meat products.

[0090] Based on the above research, the hemp protein isolate modification strategy provided by this invention is beneficial to improving the overall edible quality of related emulsified meat products, providing a reference for the development of nutritional foods, and also improving the utilization rate of hemp protein isolate, thus promoting the in-depth application of hemp protein isolate in the food field.

[0091] Although the technical solution of the present invention has been described in detail above with general descriptions, specific embodiments, and experimental examples, it should be noted that the embodiments and experimental examples are only used to illustrate the technical solution and technical effects of the present invention, and should not be regarded as any limitation on the scope of protection of the present invention. Simple modifications, alterations, or improvements made based on the technical concept of the present invention are all within the scope of protection claimed by the present invention.

Claims

1. A method for preparing a hemp protein isolate Maillard reaction product, characterized in that, The method comprises the following steps: (1) preparing a hemp protein isolate solution, and then stirring and mixing the hemp protein isolate solution with curdlan, and then low-temperature hydration to obtain a mixed solution; (2) reacting the mixed solution obtained in step (1) under an ultrahigh pressure condition, and then separating and drying to obtain a hemp protein isolate Maillard reaction product.

2. The preparation method of the hemp protein isolate Maillard reaction product according to claim 1, characterized in that, In step (1), when the hemp protein isolate solution is prepared, a phosphate buffer solution is used as a solvent.

3. The preparation method of the hemp protein isolate Maillard reaction product according to claim 1, characterized in that, In step (1), the concentration of the hemp protein isolate solution is 10-30 mg / mL.

4. The preparation method of the hemp protein isolate Maillard reaction product according to claim 1, characterized in that, In step (1), the mass ratio of the hemp protein isolate to curdlan is 6-9:

1.

5. The preparation method of the hemp protein isolate Maillard reaction product according to claim 1, characterized in that, In step (1), the stirring and mixing time is 1-3 h; the low-temperature hydration temperature is 2-10 ℃, and the time is 8-20 h.

6. The preparation method of the hemp protein isolate Maillard reaction product according to any one of claims 1-5, characterized in that, In step (2), the pressure of the ultrahigh pressure condition is 100-300 MPa.

7. The preparation method of the hemp protein isolate Maillard reaction product according to any one of claims 1-5, characterized in that, In step (2), the reaction temperature is 50-80 ℃, and the time is 60-80 h.

8. The preparation method of the hemp protein isolate Maillard reaction product according to any one of claims 1-5, characterized in that, In step (2), the separation is centrifugal separation; the centrifugal separation process condition is centrifugation at 2-6 ℃ and 3000-5000 r / min for 10-30 min; and the drying is freeze-drying of the supernatant obtained by separation.

9. A hemp protein isolate Maillard reaction product prepared by the preparation method in any one of claims 1-8.

10. The use of the kenaf protein isolate Maillard reaction product according to claim 9, characterized in that, The application is the application of the hemp protein isolate Maillard reaction product in preparation of an emulsified meat product; and the emulsified meat product is an emulsified sausage.

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