Abstract:Bitter almond is a kind of natural dried fruit resource which is beneficial to the balance of amino acid nutrition and has the function of health care.Despite the high oil and protein content，bitter almond is lacking in value-added utilization. Cold pressing combined with aqueous enzymatic extraction was employed to prepare bitter almond oil，and the structure of the protein in the resulting cake was characterized.The α-amylase，1，4-α-D-glucan glucohydrolase，and hemicellulase were selected，and the aqueous enzymatic extraction conditions were optimized as hydrolysis with the enzyme dosage of 2.5% at 55 ℃and pH6.0 for 2.6 h. Under these conditions，the oil extraction rate of bitter almond meal was 73.46%. Oil extraction methods did not affect the amino acid composition，content or molecular weight distribution of the proteins in the resulting cake，while they had different effects on the secondary and tertiary structures of the protein in the cake. Specifically，cold pressing significantly affected the secondary and tertiary structure，while the cold pressing combined with aqueous enzymatic extraction showed little effect on the protein structure. The protein of the bitter almond without oil extraction appeared large agglomerates with rough and compact surface，and that of the cold pressing generated cake showed relatively large agglomerates with rough porous surfaces，. The protein from the bitter almond with oil extracted by cold pressing and aqueous enzymatic extraction presented scattered lumps and slices of different sizes with clear-shaped and densely porous surfaces.