In vitro digestibility, physico-chemical and functional properties of apricot kernel proteins

Abstract

The chemical composition of apricot kernel flour and protein isolates was determined. The flour contained about 48% protein, mainly albumins. The solubility at different pH values showed a single isoelectric point at pH 4 and the solubility increased in both acidic and alkaline pH. The digestibility of the protein was high in the pepsin-pancreatin system and quite low when pepsin or trypsin was used. The ultraviolet absorption spectrum of the proteins of both flour and protein isolates was typical of those of other vegetable proteins. The polyacrylamide gel electrophoresis pattern of apricot kernel proteins consisted of four major protein fractions. Water and fat absorption and emulsification capacity of flour and protein isolates were quite comparable with that of soybean. Detoxified apricot kernel flour and protein isolates appear to be good sources of protein for food products.