title: Proteome analysis of the almond kernel (Prunus dulcis).
abstract: BACKGROUND
  Almond (Prunus dulcis) is a popular tree nut worldwide and offers many benefits to human health. However, the importance of almond kernel proteins in the nutrition and function in human health requires further evaluation. The present study presents a systematic evaluation of the proteins in the almond kernel using proteomic analysis.
  
  
  RESULTS
  The nutrient and amino acid content in almond kernels from Xinjiang is similar to that of American varieties; however, Xinjiang varieties have a higher protein content. Two-dimensional electrophoresis analysis demonstrated a wide distribution of molecular weights and isoelectric points of almond kernel proteins. A total of 434 proteins were identified by LC-MS/MS, and most were proteins that were experimentally confirmed for the first time. Gene ontology (GO) analysis of the 434 proteins indicated that proteins involved in primary biological processes including metabolic processes (67.5%), cellular processes (54.1%), and single-organism processes (43.4%), the main molecular function of almond kernel proteins are in catalytic activity (48.0%), binding (45.4%) and structural molecule activity (11.9%), and proteins are primarily distributed in cell (59.9%), organelle (44.9%), and membrane (22.8%).
  
  
  CONCLUSIONS
  Almond kernel is a source of a wide variety of proteins. This study provides important information contributing to the screening and identification of almond proteins, the understanding of almond protein function, and the development of almond protein products. © 2015 Society of Chemical Industry.
authors.affiliation: National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, P.R. China.|Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in South Xinjiang, Tarim University, Alar, Xin Jiang, 843300, P.R. China.
authors.forename: Shugang
authors.initials: S
authors.lastname: Li
authors.affiliation: National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, P.R. China.
authors.forename: Fang
authors.initials: F
authors.lastname: Geng
authors.affiliation: Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in South Xinjiang, Tarim University, Alar, Xin Jiang, 843300, P.R. China.
authors.forename: Ping
authors.initials: P
authors.lastname: Wang
authors.affiliation: Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in South Xinjiang, Tarim University, Alar, Xin Jiang, 843300, P.R. China.
authors.forename: Jiankang
authors.initials: J
authors.lastname: Lu
authors.affiliation: National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, P.R. China.
authors.forename: Meihu
authors.initials: M
authors.lastname: Ma
mesh_terms: D000596:Amino Acids / Q000032:analysis; D002853:Chromatography, Liquid; D015180:Electrophoresis, Gel, Two-Dimensional; D006801:Humans; D007526:Isoelectric Point; D008970:Molecular Weight; D009753:Nutritive Value; D010940:Plant Proteins / Q000032:analysis* / Q000737:chemistry / Q000235:genetics; D020543:Proteome; D040901:Proteomics; D000068181:Prunus dulcis; D012639:Seeds / Q000737:chemistry*; D053719:Tandem Mass Spectrometry
chemical_list: D000596:Amino Acids; D010940:Plant Proteins; D020543:Proteome
keywords: 2-DE; GO analysis; LC-MS/MS; Prunus dulcis; almond; proteomic