A chemical study of the protein fractions of Tarragona hazelnuts (Corylus avellana)
- 1 July 1995
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 201 (4) , 371-374
- https://doi.org/10.1007/bf01192735
Abstract
The protein contents of six Tarragona hazelnuts varieties were determined. The protein contents (g protein per 100 g hazelnuts) were between 12.1g/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.Keywords
This publication has 6 references indexed in Scilit:
- Oil content, stability and fatty acid composition of the main varieties of Catalonian Hazelnuts (Corylus avellana L.)Published by Elsevier ,2003
- Study of the carbohydrate fraction of the principal varieties of Tarragona hazelnuts (Corylus avellana L.)Food Chemistry, 1993
- Food Composition DataPublished by Springer Nature ,1992
- Changes in carbohydrate and protein content and composition of developing almond seedsJournal of Agricultural and Food Chemistry, 1989
- A chemical study of the protein fraction of mediterranean sweet almond varieties (Prunus amygdalus)Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1982
- FUNCTIONAL PROPERTIES OF THE GREAT NORTHERN BEAN (Phaseolus vulgaris) PROTEIN ISOLATEJournal of Food Science, 1975