Study On Solubility Characteristics Of Protein Separated From Bitter Almond And Development Of Complex Sour Beverage

The present paper studied the soluble characteristics of separated protein of almond and selected the optimum conditions for processing a complex sour beverage of almond. There was a highest solubility of separated protein of almond at the temperature of 45℃, and solubility of separated proteins decreased with temperature increasing, within temperature from 15℃ to 45℃ , and increased with temperature increasing above 45℃. The isoelectric point of separated protein of almond is around pH4.5. Solubility of the protein decreased with pH increasing from pH 1 to pH 4.5 and increased with pH increasing from pH 4.5 to pH 7.0 solubility of the protein increased with increasing concentration of solutions of NaCl (0-1 mol/L) and KCl (0-0.8 mol/L) and decreased with increasing salt concentration of NaCl and KCl when their concentration above lmol/L and 0.8 mol/L respectively .The solubility of the protein decreased with increasing concentration of salt solutions of CaCl₂ MgCCl₂, and FeCCl₂ and concentrations of these solutions were all within range from 0 to 1.2 mol/L. The complex sour beverage of almond was produced by Pineapple juice with raffineate of almond, according to the ratio of compounding 1:10, then added with sugar 8%, citric acid 0.8%, CMC 0.1%, flax gum 0.1%,sucrose ester 0.15%,and monoglyceryl ester 0.15%, when the mixture was homogeniged under pressure range from 25 MPa to 30 MPa,at temperature of 50℃, the complex sour beverage should very nice mouthful and stability.