Physico-chemical properties of almond seed protein concentrate

摘要

The proximate analysis of almond seed and the physico-chemical characteristics of almond seed oil were found to be within the range of conventional oil seeds, except for a high protein content of 30.13%. The maximum extraction of solubilized and precipitated almond seed protein was found in the defatted sample at a 1: 10 flour-solvent ratio using 0.03M NaOH and an extraction time of 20 minutes. Minimum and maximum nitrogen solubility index values were observed around pH 4 and 10, respectively. The protein concentrate had 4.25% moisture, 89.95% protein, 3.15% carbohydrate, 2.15% ash and no trace of fat. Water absorption, oil absorption, foaming, emulsion capacities and least gelation percentages were higher in the protein concentrate (220, 165, 69, 310 and 25%, respectively) than in the seed flour (198, 110, 38, 220 and 14, respectively). Almond seed was found to be a good source of calcium, potassium, magnesium, iron and phosphorous.