Detoxification of apricot kernels by soaking in distilled water and ammonium hydroxide for 30 h at 47 degrees C decreased the total protein, non-protein nitrogen, total ash, glucose, sucrose, minerals, non-essential amino acids, polar amino acids, acidic amino acids, aromatic amino acids, antinutritional factors, hydrocyanic acid, tannins and phytic acid. On the other hand, removal of toxic and bitter compounds from apricot kernels increased the relative content of crude fibre, starch, total essential amino acids. Higher in-vitro protein digestibility and biological value was also observed. Generally, the detoxified apricot kernels were nutritionally well balanced. Utilization and incorporation of detoxified apricot kernel flours in food products is completely safe from the toxicity point of view.

SummaryThe physico-chemical properties of apricot kernel proteins before and after detoxification treatments with water and ammonium hydroxide were determined. Water treament shifted the A,,, to 278 nm while ammonium hydroxide has no effect. Fluorescence spectrum showed emission red shift and quenching for both detoxification treatments. Sedimentation velocity pattern of the untreated proteins contained two peaks having S,,., values of 6.8s and 11.1s. Detoxified kernels showed aggregates of 15.4s and 16.9s due to water and ammonium hydroxide treatment, respectively. Gel filtration pattern consisted of three peaks for all samples, meanwhile ion-exchange chromatography showed an additional peak. HPLC, SDS-PAGE and isoelectric focusing-PAGE proved dissociation of the high molecular weight proteins as well as removal of the low molecular weight protein fractions due to detoxification treatments. Zusammenfassung