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Borate saline buffer (0.1 M, pH 8.45) solubilized proteins from almond, Brazil nut, cashew nut, hazelnut, macadamia, pine nut, pistachio, Spanish peanut, Virginia peanut, and soybean seeds were prepared from the corresponding defatted flour. The yield was in the range from 10.6% (macadamia) to 27.4% (almond). The protein content, on a dry weight basis, of the lyophilized preparations ranged from 69.23% (pine nut) to 94.80% (soybean). Isolated proteins from Brazil nut had the lightest and hazelnut the darkest color. Isolated proteins exhibited good solubility in aqueous media. Foaming capacity (<40% overrun) and stability (<1 h) of the isolated proteins were poor to fair. Almond proteins had the highest viscosity among the tested proteins. Oil-holding capacity of the isolated proteins ranged from 2.8 (macadamia) to 7 (soybean) g of oil/g of protein. Least gelation concentrations (% w/v) for almond, Brazil nut, cashew, hazelnut, macadamia, pine nut, pistachio, Spanish peanut, Virginia peanut, and soybean were, respectively, 6, 8, 8, 12, 20, 12, 10, 14, 14, and 16.

22 stations identified as the phyllite and quartzite boundary. The proposed equation describing frequency-depth relationship between granite and overlaying regolith matches with those already published in the literature. The morphology of granite pluton highlights the rootless character of Champaner Group showing sharp discordance with granitic pluton. The findings of manifestation of pluton at a shallower depth imply a steep easterly plunge within the Champaner metasediments, whereas signature of pluton at a deeper level implies a gentle westerly plunge. The present method enables to assess how granite emplacement influences the surface structure.

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