09/04/2026
This summer, Nora researched the effects of pH and concentration on almond protein dispersibility in Dr. Gail Bornhorst's lab.
"The development of plant-based protein has increased in recent years, the aim of which to replicate or even replace animal-based counterparts. While extensive research has been done on many types of plant proteins, almonds remain a mystery. To overcome this knowledge gap, this study investigated the effects of pH and concentration on almond protein behavior, particularly dispersibility (the capability of particles to form stable suspensions within a solvent). Six different solutions of protein concentrations (0.5%, 1%, 3%, 6%, 9%, and 12%) were each calibrated to five separate pH levels between 3 and 7, and the mass of dispersed protein was determined. It was strongly supported that a minimum concentration of protein is required to create a stable network that resists phase separation. Additionally, a proposed isoelectric point was determined through a significant drop in dispersibility."