Protein extractability of almond (Prunus amygdalus, batsch) seed

Studies were carried out on protein solubility of almond meal in several solvents, by varying some factors that govern the efficiency of protein extraction. Concentrations of sodium hydroxide in the range 0.025 to 0.1 M extracted most of the protein in almond meal. The rate of stirring had an effect on protein extraction. Increasing the temperature to about 50°C enhanced protein solubility when extractions were carried out using 0.05 M NaOH solution. The most efficient solvent: meal ratio was found to be 2000:1 (vol:wt) for a single extraction. Almond proteins displayed a markedly different pH‐nitrogen solubility profile in salt solutions, showing minimal solubility at an acidic pH (pH 3), with a sharp rise in solubility to a maximum at neutrality.