A chemical study of the protein fractions of Tarragona hazelnuts (Corylus avellana).
The protein contents of six Tarragona hazelnuts varieties were determined. The protein contents (g protein per 100 g hazelnuts) were between 12.1 g/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.
Agricultural and Food Laboratory, Generalitat de Catalunya, Barcelona, Spain.
J S
JS
Bonvehí
D000418:Albumins / Q000032:analysis; D005916:Globulins / Q000032:analysis; D009584:Nitrogen / Q000032:analysis; D009754:Nuts / Q000737:chemistry*; D009821:Oils / Q000032:analysis; D010940:Plant Proteins / Q000032:analysis*; D013030:Spain; D013045:Species Specificity
D000418:Albumins; D005916:Globulins; D009821:Oils; D010940:Plant Proteins; D009584:Nitrogen