Almond (Amygdalus communis L.) kernel protein: A review on the extraction, functional properties and nutritional value. (May 2023)

• Record Type: Journal Article
• Authors: Shi, Tingting; Cao, Jiarui; Cao, Jun; Zhu, Feng; Cao, Fuliang; Su, Erzheng
• Is Part Of: Food research international. Volume 167(2023)
• Publication Date: 2023-05
• Subjects: Almond (Amygdalus communis L.) -- Protein -- Extraction -- Functional properties -- Nutritional value; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2023.112721
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Almond kernel is high in protein with an average content of roughly 20% (w/w). Four extraction methods have been reported to prepare the almond kernel protein isolate. pH and ion strength have significant influences on the functional properties of almond kernel protein. Almond kernel protein is easily digestible by humans and has a similar digestibility to casein. Abstract: Almond ( Amygdalus communis L.) kernel, a source of nutrients in many traditional diets, is being used more frequently as a nutritious snack and component. It is well known that almond kernels are a protein-rich food. Compared to the amino acid profile recommended by FAO, almond kernel protein is an ideal protein with perfect balance of amino acids. It also has a variety of better functional properties such as solubility, emulsifying ability, oil absorption capacity and foaming ability. pH and ion strength have significant influences on these functional properties. Furthermore, almond kernel protein is easily digested and absorbed by the human body. So almond kernel protein can be used as a high-quality protein resource. This review describes the techniques for extracting almond kernel protein, as well as its functional properties, nutritional worth, and applications. The purpose of this review is to provide ideas for the effective use of almond kernel protein and the creation of related products.