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A chemical study of the protein fractions of Tarragona hazelnuts (Corylus avellana)

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Abstract

The protein contents of six Tarragona hazelnuts varieties were determined. The protein contents (g protein per 100 g hazelnuts) were between 12.1g/100 g and 18.8 g/100 g, according to variety; a mean discrepancy of 2.3 g/100 g was detected between data from the same variety grown with irrigation and using a dry-farming method. Percentages of albumins, globulins, glutelins and prolamines were also determined. In all varieties albumins and globulins were the major fractions, averaging about 86.58 % of the total protein content.

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  1. Agricultural and Food Laboratory, Generalitat de Catalunya, E-08348, Cabrils, Barcelona, Spain

    J. Serra Bonvehí

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  1. J. Serra Bonvehí
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Bonvehí, J.S. A chemical study of the protein fractions of Tarragona hazelnuts (Corylus avellana). Z Lebensm Unters Forch 201, 371–374 (1995). https://doi.org/10.1007/BF01192735

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  • DOI: https://doi.org/10.1007/BF01192735

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