Almond (Amygdalus communis L.) kernel protein: A review on the extraction, functional properties and nutritional value

Tingting Shi; Jiarui Cao; Jun Cao; Feng Zhu; Fuliang Cao; Erzheng Su

doi:10.1016/j.foodres.2023.112721

Almond (Amygdalus communis L.) kernel protein: A review on the extraction, functional properties and nutritional value

Food Res Int. 2023 May:167:112721. doi: 10.1016/j.foodres.2023.112721. Epub 2023 Mar 20.

Authors

Tingting Shi¹, Jiarui Cao¹, Jun Cao¹, Feng Zhu¹, Fuliang Cao², Erzheng Su³

Affiliations

¹ Co-innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.
² Co-innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China.
³ Co-innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; Co-Innovation Center for Efficient Processing and Utilization of Forest Products, Nanjing Forestry University, Nanjing 210037, China; Bai Ma Future Food Research Institute, Nanjing 211225, China. Electronic address: ezhsu@njfu.edu.cn.

PMID: 37087278
DOI: 10.1016/j.foodres.2023.112721

Abstract

Almond (Amygdalus communis L.) kernel, a source of nutrients in many traditional diets, is being used more frequently as a nutritious snack and component. It is well known that almond kernels are a protein-rich food. Compared to the amino acid profile recommended by FAO, almond kernel protein is an ideal protein with perfect balance of amino acids. It also has a variety of better functional properties such as solubility, emulsifying ability, oil absorption capacity and foaming ability. pH and ion strength have significant influences on these functional properties. Furthermore, almond kernel protein is easily digested and absorbed by the human body. So almond kernel protein can be used as a high-quality protein resource. This review describes the techniques for extracting almond kernel protein, as well as its functional properties, nutritional worth, and applications. The purpose of this review is to provide ideas for the effective use of almond kernel protein and the creation of related products.

Keywords: Almond (Amygdalus communis L.); Extraction; Functional properties; Nutritional value; Protein.

Publication types

Review
Research Support, Non-U.S. Gov't

MeSH terms

Amino Acids
Humans
Nutrients
Nutritive Value
Prunus dulcis* / chemistry

Substances

Amino Acids