Biochemical characterization of amandin, the major storage protein in almond (Prunus Dulcis L.)

Shridhar K. Sathe, Walter J. Wolf, Kenneth H. Roux, Suzanne S Teuber, Mahesh Venkatachalam, Kar Wai Clara Sze-Tao

Research output: Contribution to journalArticlepeer-review

85 Scopus citations


The almond major storage protein, amandin, was prepared by column chromatography (amandin-1), cryoprecipitation (amandin-2), and isoelectric precipitation (amandin-3) methods. Amandin is a legumin type protein characterized by a sedimentation value of 14S. Amandin is composed of two major types of polypeptides with estimated molecular weights of 42-46 and 20-22 kDa linked via disulfide bonds. Several additional minor polypeptides were also present in amandin. Amandid is a storage protein with an estimated molecular weight of 427,300 ± 47,600 Da (n = 7) and a Stokes radius of 65.88 ± 3.21 Å (n = 7). Amandin is not a glycoprotein. Amandin-1, amandin-2, and amandin-3 are antigenically related and have similar biochemical properties. Amandin-3 is more negatively charged than either amandin-1 or amandin-2. Methionine is the first essential limiting amino acid in amandin followed by lysine and threonine.

Original languageEnglish (US)
Pages (from-to)4333-4341
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Issue number15
StatePublished - Jul 17 2002


  • Almond
  • Amandin
  • Storage protein

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)


Dive into the research topics of 'Biochemical characterization of amandin, the major storage protein in almond (Prunus Dulcis L.)'. Together they form a unique fingerprint.

Cite this