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| Influence of different defatted treatments on functional properties of Xinjiang Shache No.1 almond kernel protein |
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| KeyWord:Xinjiang Shache No.1 almond defatting almond kernel protein functional property |
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| Abstract: |
| Shache No.1 almond is one of the current major cultivars in South Xinjiang. With Shache No.1 almond as the research object，the influences of different defatted treatments on functional properties of almond kernel protein were studied so as to fully understand the functional properties of almond kernel proteins. The results showed that different defatted treatments had distinct impacts on the functional properties of almond kernel protein; the thermal denaturation temperatures，solubilities，water retention capacities，oil retention capacities，emulsifying abilities and emulsion stabilities of Shache No. 1 almond kernel proteins treated by supercritical method，pressing method and solvent method were 68.4，48.1，63.4℃；50.63%，36.51%，41.77%；259.55%，242.16%，230.86%；314.35%，315.28%，338.24%；60.42%，56.14%，59.55%；62.07%，87.98%，47.07%，respectively. Therefore，the thermal stability，solubility，water retention capacity and emulsifying ability of almond kernel protein treated by supercritical method were the best，while the emulsion stability of almond kernel protein treated by pressing method was the highest，and the oil retention capacity of almond kernel protein treated by solvent method was the best. |
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