Extraction, Characterization and Utilization of Sorghum Protein: Kafirin "gluten free sorghum protein" - Couverture souple

Raza, Husnain; Pasha, Imran

 
9783659197185: Extraction, Characterization and Utilization of Sorghum Protein: Kafirin "gluten free sorghum protein"
Couverture souple
ISBN 10 : 3659197181 ISBN 13 : 9783659197185
Editeur : LAP LAMBERT Academic Publishing, 2014

Synopsis

Millions of people are suffering from severe condition of celiac disease. Different cereal grains like barley, rye and wheat contain proteins which are difficult to digest. Sorghum can be utilized as an alternative to wheat flour because it is gluten free. The protein present in sorghum, which is approximately 11.3% of the grain, is harmless for the celiac patients as well for the individuals with changing proportion of gluten intolerance. The major protein in sorghum is kafirin and it has many structural and functional attributes. It also provides the nutritional properties to the food products. The present study was an effort to explore chemical composition of three sorghum varieties named F-114, JS-2002 and Chengari according to respective methods. Sorghum protein kafirin was isolated from the varieties of sorghum and then characterized thorough SDS-PAGE. The isolated kafirin was added in composite flour of wheat and sorghum at the levels of 2 and 4% to make the gluten free bread.

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Présentation de l'éditeur

Millions of people are suffering from severe condition of celiac disease. Different cereal grains like barley, rye and wheat contain proteins which are difficult to digest. Sorghum can be utilized as an alternative to wheat flour because it is gluten free. The protein present in sorghum, which is approximately 11.3% of the grain, is harmless for the celiac patients as well for the individuals with changing proportion of gluten intolerance. The major protein in sorghum is kafirin and it has many structural and functional attributes. It also provides the nutritional properties to the food products. The present study was an effort to explore chemical composition of three sorghum varieties named F-114, JS-2002 and Chengari according to respective methods. Sorghum protein kafirin was isolated from the varieties of sorghum and then characterized thorough SDS-PAGE. The isolated kafirin was added in composite flour of wheat and sorghum at the levels of 2 and 4% to make the gluten free bread.

Biographie de l'auteur

I am research scholar of Ph.D in Food Technology at NIFSAT, University of Agriculture, Faisalabad, Pakistan. I have completed my M.Sc. (Hons.) from the same Institution. I have excellent skills in the field of gel electrophoresis, spectrophotometery and chromatography.

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Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2014
Langue
anglais
ISBN 10 
3659197181
ISBN 13 
9783659197185
Reliure
Broché
Nombre de pages
96
Coordonnées du fabricant
non disponible
Personne responsable
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