Study on comparison of properties of sweet almond protein isolated and protein hydrolysate

Comparison of physical properties of sweet almond protein hydolysate (APH) and sweet almond protein isolate (API) was studied. Solubility, water absorption and oil absorption ability of APH were better than API. The foaming ability of API was better than APH, APH had better foam stability. Both NaCl and sucrose had effects on the emulsifying capacity of the API and APH. In 0.2mol/L NaCl system, the strongest emulsifying ability of the APH and API were obtained as 37.04m/g and 47.44m/g, respectively. When sucrose concentration reached 0.4g/L, the emulsifying ability of the APH and API was the strongest and reached respectively 16.74m/g and 23.02m/g, the emulsion stability of the API was slightly higher than the APH.