Comparative analysis of kernel proteins from apricot (Prunus armeniaca Lam.) and long-stalked almond (Amygdalus pedunculata Pall.): Structural, functional, and digestive insights for sustainable food applications

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-09-23 DOI:10.1016/j.jfca.2025.108361

Jiarui Cao , Tingting Shi , Erzheng Su

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引用次数: 0

Abstract

This study presents the first comparative analysis of protein isolate (API, LAPI) and albumin fraction (AA, LAA) from apricot (Prunus armeniaca Lam.) and long-stalked almond (Amygdalus pedunculata Pall.) kernels, evaluating their potential for sustainable food applications. Key findings revealed significant structural and functional divergences: API exhibited dominant β-sheet structures (29.87 %) and superior thermal stability (denaturation peak at 108.8 °C), while LAA showed the highest enthalpy change (ΔH=161.4 J/g). Functionally, LAPI demonstrated exceptional solubility, apricot proteins excelled in emulsification, and albumins displayed superior foaming. Digestibility assays ranked the albumin fraction higher (AA: 73.36 %), with progressive peptide release during digestion. These traits suggest distinct applications: API’s thermal resilience suits thermally processed foods, LAPI’s solubility favors beverage fortification, and the albumin fraction’s foaming properties align with aerated products. As a pioneering investigation into these underutilized kernel proteins, this research facilitates their valorization as sustainable alternatives to conventional protein sources, enhancing circular bioeconomy frameworks and strengthening the resilience of global food systems through by-product utilization.

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杏（Prunus armeniaca Lam.）和长柄杏仁（Amygdalus pedunculata Pall.）籽粒蛋白的比较分析：结构、功能和消化的可持续食品应用见解

本研究首次对杏（Prunus armeniaca Lam.）和长柄杏仁（Amygdalus pedunculata Pall.）籽粒分离蛋白（API， LAPI）和白蛋白（AA， LAA）进行了比较分析，评价了它们在可持续食品中的应用潜力。关键发现显示了显著的结构和功能差异：API具有优势的β-片结构（29.87 %）和优越的热稳定性（变性峰在108.8°C），而LAA具有最高的焓变（ΔH=161.4 J/g）。功能上，LAPI表现出优异的溶解度，杏蛋白表现出优异的乳化性，白蛋白表现出优异的发泡性。消化率测试显示白蛋白分数较高（AA: 73.36 %），消化过程中肽释放逐渐增加。这些特性表明了不同的应用：API的热弹性适合热加工食品，LAPI的溶解度适合饮料强化，白蛋白部分的泡沫特性与充气产品一致。作为对这些未充分利用的核心蛋白的开创性研究，本研究促进了它们作为传统蛋白质来源的可持续替代品的价值，通过副产品的利用增强循环生物经济框架和增强全球粮食系统的复原力。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.