Extraction, Characterization and Utilization of Sorghum Protein

Language: English

Published by LAP LAMBERT Academic Publishing Mär 2014, 2014

3659197181 / 9783659197185

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This item is printed on demand - Print on Demand Titel. Neuware -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.OmniScriptum SRL, Str. Armeneasca 28/1, office 1, 2012 Chisinau 96 pp. Englisch.…

Seller Inventory # 9783659197185

Title
Extraction, Characterization and Utilization of Sorghum Protein
Author
Husnain Raza
Publisher
LAP LAMBERT Academic Publishing Mär 2014
Publication year
2014
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
3659197181
ISBN 13
9783659197185
Item weight
161 grams
Dimensions
220x150x7 mm

buchversandmimpf2000

Emtmannsberg, BAYE, Germany

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Impressum Thorsten Retsch Buchversand Mimpf2000 Oberölschnitz 16 95517 Emtmannsberg Deutschland Telefon: 09209-2023188 Email: mimpf2000@online.de USt-ID-Nr.: DE 235096871 Wir führen gebrauchte Bücher aus allen Sparten der Literatur

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