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A chemical study of the protein fraction of mediterranean sweet almond varieties (Prunus amygdalus)

Eine chemische Studie der Proteinfraktion mediterraner Süßmandelvarietaten (Prunus amygdalus)

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Zusammenfassung

Der Proteingehalt and die Aminosäurenzusammensetzung von fünf mediterranen Mandelvarietäten wurden bestimmt. Der Proteingehalt liegt je nach Varietät zwischen 18 and 24 g/100 g Mandeln. Der Gehalt an jeder einzelnen Aminosäure, ausgedrückt in g/100 g Protein, ist in allen Varietäten ähn-lich. Außerdem wurde der Prozentgehalt an Albumin, Globulin, Glutelin and Prolamin bestimmt.

Summary

The protein contents and amino-acid compositions of five Mediterranean almond varieties were determined. The protein contents were between 18 and 24 g/100 g of almond, according to variety. The content of each amino-acid, expressed in g/100 g of protein, was similar in all varieties. The essential amino-acid composition was compared with the FAO pattern of amino-acid requirements and to the protein of milk and eggs. Percentages of albumins, globulins, glutelins and prolamines were also determined.

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Authors and Affiliations

  1. Departamento de Quimica Orgánica, Facultad de Ciencias, Universidad, Palma de Mallorca, Spain

    Fulgencio Saura Calixto & Jaime Cañellas

  2. Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica, Madrid, Spain

    Fernando Martinez de Toda

Authors
  1. Fulgencio Saura Calixto
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  2. Jaime Cañellas
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  3. Fernando Martinez de Toda
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Calixto, F.S., Cañellas, J. & de Toda, F.M. A chemical study of the protein fraction of mediterranean sweet almond varieties (Prunus amygdalus). Z Lebensm Unters Forch 175, 34–37 (1982). https://doi.org/10.1007/BF01267829

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  • DOI: https://doi.org/10.1007/BF01267829

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