Analysis On Quality Of Xinjiang Almond And Research On Properties And Application Of Its Protein

Almond is the characteristic dried fruit in southern Xinjiang area of our country, and widely cultivated,high nutritional value, widely used, especially widely used in functional food and medicine. Because of the difference of regional environment and economic development, the study of quality and the properties of almond in xinjiang and its protein is less, it brings inconvenience for almond resources development and utilization. In order to objectively reveal the properties of the almond southern xinjiang region and its protein, using four varieties almond(Shache paper, Shache No.18, Shache Gou Zi and Shache yellow) in southern xinjiang kashgar as the research object, to determine and analyze its quality, prepared almond protein isolate, to analyze and study the Part of the characteristics of function, physical and chemical and structure of almond powder defatted and its protein isolated; at the same time, prepared ultrafine powder of defatted almond, to analyze its functional characteristics; Finally, added almond protein isolate to the enema and fish balls, developed new product of the almond protein isolate. Through research of this topic,allows for a more systematic understanding of the value of almond, also provide theoretical basis for the development and utilization of almond.The results are as follows:(1)Almond quality analysis. The crude fat content of four kinds of almond was higher, more than 50%,the crude protein content were over 27%, and it had all kinds amino acid; In the process of cold pressing,the oleic acid content of three kinds of almond was high as high as 70%, and the study found that the almond oil contains 27 kinds of volatile components, illustrated the Nanjiang almond was a great value of high quality plant protein resources and oil crops.(2)Determination and analysis of properties of almond powder defatted and its protein isolate.The isoelectric point of four kinds of almond powder defatted and its protein isolate was pI 5.0, and in the280 nm or so had UV absorption peak, its denaturation temperature and enthalpy of denaturation were lower,indicating that coordination of the molecular conformation in the thermal transition was low; the water retention and surface hydrophobicity of Shache paper almond powder defatted and its protein isolate wasthe highest, suitable for use in cakes, bread, ice cream and other foam products; the content of total sulfhydryl and active thiol group of Shache No.18 almond powder defatted and protein isolate was the highest, the holding oil ratio of its protein isolate was the best, it is applied to meat, sausages and other food required higher water holding capacity and oil holding capacity; most of the molecular weight of the four kinds of defatted almond flour and protein isolate concentrated in 11kD- 75 KD, 20 KD were at the highest.(3)The analysis of preparation and characterization of almond skim superfine powder. When the fan frequency of 40 Hz, uniform distribution of almond skim superfine powder in the range of 5-35 μm could be obtained, its water holding capacity, oil holding capacity, water solubility, foamability and stability,emulsification and stability were the highest, the bulk density was the lowest, the content of moisture, ash and crude protein were the highest, the content of crude fat and carbohydrate were lower than the control group.(4)The application research of almond protein isolate in enema and fish balls. The almond protein isolate used as an additive to fish balls and enema, and fixed its basic formula, studied the amount of corn starch, carrageenan and almond protein isolates influence on the gel strength and textural properties, the optimal additive amount respectively: in enema, corn starch added in an amount of 9%, almond protein isolate reached 5%, carrageenan added in an amount of 0.3%; in fish balls, the dosage of 10% corn starch,almond protein isolate added in an amount of 2%, the dosage of 0.3% carrageenan.