A chemical study of the protein fraction of mediterranean sweet almond varieties (Prunus amygdalus)

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Abstract
Der Proteingehalt and die Aminosäurenzusammensetzung von fünf mediterranen Mandelvarietäten wurden bestimmt. Der Proteingehalt liegt je nach Varietät zwischen 18 and 24 g/100 g Mandeln. Der Gehalt an jeder einzelnen Aminosäure, ausgedrückt in g/100 g Protein, ist in allen Varietäten ähn-lich. Außerdem wurde der Prozentgehalt an Albumin, Globulin, Glutelin and Prolamin bestimmt. 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.