Characterisation of protein concentrates from pressed cakes of Guevina avellana (Chilean hazelnut)

Protein concentrates, produced by aqueous extraction and membrane filtration from Guevina avellana pressing cakes, were characterized with regard to nutritional and functional properties. The effect of a previous enzymatic treatment, carried out with the aim of enhancing oil extractability during pressing, was also evaluated. Thermal conditioning of the seeds, before pressing, influenced oil and protein extractability, as well as the nutritional quality and functional properties. The protein concentrates contained up to 65% protein with an in vitro apparent digestibility coefficient in the range 75–80%. They presented a reduced ability to bind water, but they retained almost up to ten times their weight of oil.