Molecular and structural properties of three major proteinrncomponents from almond kernel

摘要

Three major protein components, namely, albumin, globulin, and glutenin, were extracted fromrnXinjiang SC-1 defatted almond kernel powder using the Osborne classification method, and theirrnmolecular and structural properties were analyzed. SDS-PAGE indicated that the molecular weightrndistribution of almond kernel proteins was within the range of 21–245 kDa. The percentages ofrnessential amino acids in the defatted almond kernel powder, albumin, globulin, and glutenin werern31.17, 24.56, 32.22, and 39.96, respectively. Among the three major protein components, almondrnalbumin had a relatively tighter and more stable structure, resulting in a higher denaturation temperaturernand lower surface hydrophobicity. Spectroscopic analysis demonstrated that the almondrnglutenin had more aromatic amino acids distributed on its surface and was more sensitive to ultravioletrnand fluorescence spectrums. This information is essential for the understanding andrnapplication of almond kernel proteins.