Zeitschrift fur Lebensmittel-Untersuchung und -Forschung 1982
A chemical study of the protein fraction of Mediterranean sweet almond varieties (Prunus amygdalus).
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Abstract
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.
