ALKALINE EXTRACTION AND QUALITY ASSESSMENT OF PROTEIN ISOLATE FROM ALMOND (Prunus dulcis) SEED

Abstract

The increasing demand for plant-based proteins with good functional properties has led to the exploration of alternative protein sources especially from plants like almonds (Prunus dulcis). Alkaline extraction method was used to extract protein from almond seed, and the extract obtained was freeze dried and the quality of the isolate was assessed. The functional properties, antioxidant activity and vitamin C content of the extracted protein were determined. Water absorption was 0.77 ± 0.08 g/g, oil absorption 1.81 ± 0.38 g/g, and foaming capacity 0.78 ± 0.07 g/g. Antioxidant activity was 161.34 ± 1.67 mg/g (saponin content), 7.85 ± 0.43 mg GAE/g (phenolic content) and 4.95 ± 0.48 mg QE/g (flavonoid content). Vitamin C content was 3.29 ± 0.05 mg/g. The almond protein isolate has favorable functional properties and antioxidant activity.