Zeitschrift fur Lebensmittel-Untersuchung und -Forschung 1982
A chemical study of the protein fraction of Mediterranean sweet almond varieties (Prunus amygdalus).
Solo los usuarios registrados pueden traducir artículos
Iniciar sesión Registrarse
El enlace se guarda en el portapapeles.
Palabras clave
Abstracto
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.
