Author(s): Himani Sharma, Abhishek Thakur, Arti Ghabru, Shivani Chauhan, Poonam, Bandana Kumari and Preeti Sharma

Abstract: The effect of different treatments (boiling, autoclaving, microwave cooking and Sodium carbonate treatment) on the levels of certain anti-nutritional factors (phytic acid, HCN andtannins) and in vitro protein digestibility (IVPD) of wild apricot kernel press cake protein isolate were investigated. All heat treatments significantly reduced the levels of all the investigated antinutrients and improved the IVPD of protein isolate. Apricot kernel press cake protein isolate was observed free from hydrogen cyanide (HCN). Phytic acid and tannins were reduced with the heating at 100 °C for 30 minutes. The digestibility of proteins was an important parameter to evaluate their nutritional quality. In-vitro protein digestibility of protein isolate was 80.58 per cent. The fractionation of PI revealed globulin fraction (433.10 g/kg), albumin fraction (286.20 g/kg), glutelin fraction (198.50 g/kg), and prolamin fraction (81.16 g/kg). Sodium dodecyl-sulphate poly-acrylamide gel electrophoresis was done with standard molecular weight markers (13 to 100 kDa). Further, TLC profiling of the PI from APC revealed the presence of 9 essential amino acids.

DOI: 10.33545/26174693.2024.v8.i7Sf.1535