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Characterization and functional properties of protein isolates from wild almond

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Abstract

Wild almond (Amygdalus scoparia) is a drought-resistant, non-cultivated plant rich in protein. The extraction of protein isolates from wild almond was carried out using NaOH, buffered saline borate (BSB), and Tris–HCl and the isolates were characterized by their physico-chemical, thermal and emulsifying attributes. Use of BSB solution resulted in the maximum recovery of protein (56%, w/w) from wild almond. The amino acid compositions of wild almond protein isolates (WAPIs) were identified by high-performance liquid chromatography after acid hydrolysis. Aspartic and glutamic acids were the most abundant amino acids found in the WAPIs. Differential scanning calorimeter showed that WAPI is denatured above 80 °C. It was also found that the surface hydrophobicity values of the NaOH- and BSB-extracted proteins were 375 ± 6 and 359 ± 5, respectively. Water absorption capacities of isolates extracted by NaOH and BSB were 2.3 ± 0.4 and 2.6 ± 0.3 g water/g protein, respectively. In addition, oil absorption capacities for the isolates extracted using NaOH and BSB were 3.5 ± 0.7 and 3.1 ± 0.4 g oil/g protein, respectively. Moreover, the solubility levels of the extracted isolates increased up to 85.3% under alkaline conditions. The emulsion-activity indices of isolates increased at pH <4 and also at pH >4.5. In addition, the highest foaming capacity was obtained at pH 2 for the extracted isolates. In conclusion, the study has shown that WAPIs can enhance the oil absorption capacity, emulsifying and foaming properties. Thus, they could be considered for application as an ingredient for functional foods processed in alkaline conditions at temperatures below 80 °C.

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Acknowledgements

The authors would like to acknowledge the support provided by “Ministry of Science, Research and Technology,” “Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks” and “Research Council of University of Tehran” (Tehran, Iran) and also “the Research Council of College of Agriculture and Natural Resources of University of Tehran” (Karaj, Iran).

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Authors and Affiliations

  1. Department of Food Science, Engineering and Technology, University of Tehran, Karaj, 31587-77871, Iran

    Zahra Amirshaghaghi & Karamatollah Rezaei

  2. Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks, University of Tehran, Karaj, 31587-77871, Iran

    Karamatollah Rezaei

  3. School of Biology, University College of Science, University of Tehran, P.O. Box 14155-6455, Tehran, Iran

    Mehran Habibi Rezaei

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  1. Zahra Amirshaghaghi
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  2. Karamatollah Rezaei
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  3. Mehran Habibi Rezaei
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Correspondence to Karamatollah Rezaei.

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Amirshaghaghi, Z., Rezaei, K. & Habibi Rezaei, M. Characterization and functional properties of protein isolates from wild almond. Food Measure 11, 1725–1733 (2017). https://doi.org/10.1007/s11694-017-9553-y

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