Nutritional Evaluation Of Kernel Protein In Armeniaca Siberia Apricot And Preparation Technology Of Apricot Kernel Tofu

Armeniaca Siberia apricot kernel is a kind of high-quality plant protein,and the protein content is as high as 27-35%.However,there are still many deficiencies in the study of protein nutrition and utilization.In this study,we used Apricot kernel meals of Armeniaca sibirica(KM)as experimental material,studied its amino acid composition characteristics,nutritional evaluation and in vitro digestion performance evaluation.Based on the above research,the preparation technology of Apricot kernel tofu was optimized by response surface methodology combined with sensory evaluation,which provided a basis for deep processing of Apricot kernel protein.The main results are as follows:The KMs were rich in nutrients and contain many essential amino acids,so it can be used as a quality food ingredient for the balance of human amino acids.The content of protein in KMs was 648.00 mg·g-1,and the total content of 17 amino acids was 65.86%.The total content of 8 essential amino acids is 20.59%,and the highest glutamic acid content is 8.70%.The ratio of essential amino acids to non-essential amino acids is 0.45.The medicinal amino acid content is as high as 41.79%.The ratio coefficient(SRC)of the Apricot protein amino acid was 76.51,which was basically in line with the standards of the Codex Alimentarius Commission(WHO/FAO).KMs were also rich in mineral elements such as potassium,calcium,magnesium and zinc,trace elements and vitamins,of which vitamin E and vitamin 32 were 1.39×10-2mg·g-1 and 0.38×10-3mg·g-1,respectively.We performed the in vitro digestion test on the protein from KMs.We extracted the protein by alkali-soluble acid precipitation method.Combining with response surface methodology,we determined the extraction conditions,extraction pH 9.0,temperature 45.70°C,time 63.46minutes,extraction rate 25.41%.The protein was digested by two steps with pepsin and trypsin.The SDS-PAGE electrophoresis showed that several major macromolecular proteins began to hydrolyze after 30minutes with the increase of one-step pepsin digestion time.After 2 hours of gastric digestive enzyme action,the protein was almost completely hydrolyzed to 10-15kDa.After 3 hours of trypsin digestion,the small molecular weight protein was basically hydrolyzed into free amino acids which were beneficial to be absorbed by the human body.It proves that the Apricot protein has good digestibility and is a raw material for protein processing which was easily absorbed by the human body.Armeniaca Siberia apricot kernel prote:in high-grade leisure dessert "Apricot kernel tofu" product was developed.The addition amount of apricot kernel protein solution,milk,prote:in milk and gelatin were taken as the independent variable of response surface methodology,and the sensory evaluation score was taken as the dependent variable.The optimum process conditions include:protein solution 97.67mL,milk 50.24mL,plant milk 22.00mL,gelatin 5.52g,and the sensory score of Apricot kernel tofu was 88.95.Under the condition of this process,the color of Apricot kernel tofu was uniform,the flavor was unique,and the taste was delicate.While Apricot kernel tofu is popular with children and women,its market value is five times higher than apricot kernel meals.