Table 1.
Chemical compositions of apricot oil cakes and protein isolates and functional properties of protein isolates obtained from oil extraction by cold pressing (CP) process and supercritical fluid extraction (SFE).
| Composition | CP | SFE |
|---|---|---|
| Moisture (%) | 8.90 ± 0.10 | 6.25 ± 0.03 |
| Crude fiber (%) | 8.94 ± 0.40 | 8.06 ± 0.19 |
| Crude lipids (%) | 22.04 ± 0.23 | 6.37 ± 0.54 |
| Total carbohydrate (%) | 15.07 ± 0.01 | 23.23 ± 0.06 |
| Reducing sugars (%) | 6.30 ± 0.01 | 6.72 ± 0.02 |
| Crude protein (%) | 42.31 ± 0.53 | 43.43 ± 0.80 |
| Protein content in isolates (%) | 83.94 ± 0.71 | 70.68 ± 0.18 |
| Amygdalin content in isolates (mg/g PI) | 0.0046 ± 0.0002 | <LOD |
| Functional properties | ||
| Water absorption capacity (g/g PI) | 0.53 ± 0.06 | 0.65 ± 0.033 |
| Oil absorption capacity (g/g PI) | 0.67± 0.05 | 0.91 ± 0.054 |
| Foaming capacity (%) | 53.33 ± 0.6 | 46.67 ± 0.7 |
| Foaming stability (%) | 45.33 ± 0.8 | 44.67 ± 0.4 |
| Emulsion’s mean droplet diameter (µm) | 3.29 ± 0.1 | 3.38 ± 0.4 |
LOD—limit of detection = 0.00024 mg/g.