Extraction, Characterization and Utilization of Sorghum Protein : Kafirin "gluten free sorghum protein"
Language: English
Published by LAP LAMBERT Academic Publishing, 2014
- Softcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 47.60
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Add to basketItem description from seller
nach der Bestellung gedruckt Neuware - Printed after ordering - 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.…
Seller Inventory # 9783659197185
- Title
- Extraction, Characterization and Utilization of Sorghum Protein : Kafirin "gluten free sorghum protein"
- Author
- Husnain Raza
- Publisher
- LAP LAMBERT Academic Publishing
- Publication year
- 2014
- Condition
- Neu
- Binding
- Taschenbuch
- Language
- English
- ISBN 10
- 3659197181
- ISBN 13
- 9783659197185
- Item weight
- 161 grams
- Dimensions
- 220x150x7 mm
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