A chemical study of the protein fraction of Mediterranean sweet almond varieties (Prunus amygdalus).
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.
D000596:Amino Acids / Q000032:analysis; D000601:Amino Acids, Essential / Q000032:analysis; D009584:Nitrogen / Q000032:analysis; D009754:Nuts / Q000032:analysis*; D010940:Plant Proteins / Q000032:analysis* / Q000302:isolation & purification; D013030:Spain; D013045:Species Specificity
D000596:Amino Acids; D000601:Amino Acids, Essential; D010940:Plant Proteins; D009584:Nitrogen