## 3 Results and Discussion
### Techno-Functional Properties
In this study, the SC was determined at room temperature, and the highest values were obtained from hemp flour especially from the organic sample. In relation to the foaming capacity (FC), the protein concentrates showed a higher FC than flours. As for the foaming stability, flours were capable of maintaining around 40% of the foam formed after 5 min, while, in the case of the concentrates analyzed, this value rose to 44.93% for the organic concentrate and 46.30% for the conventional one. There were no differences between commercial brands for the flours, but there were differences for the concentrates, in which the organic concentrate showed a greater capacity to form foam, but less foam stability. [PERSON] et al. [42] found a higher foaming capacity in concentrates with a higher protein concentration, which would explain the differences between concentrates and flours in this study. This foaming capacity has also been related to factors such as the solubility and surface hydrophobicity of the proteins [42]. In our samples, the highest protein concentration was found in the non-organic concentrate, which did not show higher foam formation. This may be due to the fact that the production process also has a major influence on this property, as enzymatic hydrolysis leads to a reduction in the foaming capacity of \begin{table}
\begin{tabular}{c c c c c} \hline  & \multicolumn{2}{c}{**Hemp Flours**} & \multicolumn{2}{c}{**Hemp Protein Concentrates**} \\ \cline{2-5}  & **Organic** & **Conventional** & **Organic** & **Conventional** \\ \hline WHC (g/g) & 2.27 \(\pm\) 0.12 a & 2.25 \(\pm\) 0.07 a & 2.92 \(\pm\) 0.01 b & 3.10 \(\pm\) 0.06 c \\ OHC (g/g) & 1.19 \(\pm\) 0.08 ab & 1.26 \(\pm\) 0.17 ab & 0.95 ab \(\pm\) 0.13 a & 0.88 \(\pm\) 0.12 a \\ SC (\%) & 2.49 \(\pm\) 0.32 c & 2.11 \(\pm\) 0.01 b & 0.92 \(\pm\) 0.02 a & 0.95 \(\pm\) 0.06 a \\ WSI (\({}^{\circ}\)Brix) & 4.3 \(\pm\) 0.12 a & 9.0 \(\pm\) 0.10 b & 9.0 \(\pm\) 0.01 b & 8.3 \(\pm\) 0.06 b \\ FC (\%) & 70.35 \(\pm\) 7.67 a & 69.81 \(\pm\) 4.92 a & 110.14 \(\pm\) 2.51 c & 85.71 \(\pm\) 4.76 b \\ FS (\%) & 29.25 \(\pm\) 0.27 a & 27.04 \(\pm\) 4.81 a & 44.93 \(\pm\) 2.51 b & 39.69 \(\pm\) 2.75 c \\ GF (N) & 71.64 \(\pm\) 14.75 a & 74.32 \(\pm\) 13.73 a & 293.13 \(\pm\) 109.29 b & 416.49 \(\pm\) 136.14 b \\ L\({}^{*}\) & 43.92 \(\pm\) 2.47 c & 34.39 \(\pm\) 3.30 a & 44.03 \(\pm\) 0.52 c & 40.21 \(\pm\) 0.87 b \\ a\({}^{*}\) & 1.83 \(\pm\) 0.11 a & 3.22 \(\pm\) 0.15 c & 2.38 \(\pm\) 0.11 b & 3.42 \(\pm\) 0.11 d \\ b\({}^{*}\) & 24.46 \(\pm\) 1.21 b & 20.30 \(\pm\) 1.36 a & 27.65 \(\pm\) 0.34 c & 27.01 \(\pm\) 0.36 c \\ \hline \end{tabular}
\end{table} 
Table 5: Mean values (\(\pm\)standard deviation) of techno-functional properties of commercial hemp flows and hemp protein concentrates. hemp concentrates [69]. In our samples, FC showed a positive correlation with the C16:0 fatty acid concentration (r2 = 0.994), and FS showed a positive correlation with the C20:0 fatty acid concentration (r2 = 0.999). As far as the hardness of the gels formed is concerned (Table 5), the protein concentrates were harder, and there were no statistically significant differences between the different commercial brands. The gelling capacity depends on both internal factors (protein composition or concentration) and external factors (pH, temperature, etc.) [18]. The protein extraction process has a strong influence on the gelling capacity [42]. Thus, the formation of high levels of aggregates during concentrate production reduces the gel-forming capacity, increasing the amounts of protein molecules which are necessary for the formation of a gel network [70]. In our samples, the strength of the gel formed at pH 5 showed a positive correlation with protein concentration (r2 = 0.963) and with the concentration of the amino acid aspartate (r2 = 0.995). In relation to the color of the samples (using CIE L*a*b* color measurements) no differences were observed between flours and concentrates in the L* and a* parameters. The b* parameter showed lower values in the flours than in the concentrates.