Call Us 080-41656200 (Mon-Sat: 10AM-8PM)
Free Shipping above Rs. 1499
Cash On Delivery*

Extraction, Characterization and Utilization of Sorghum Protein


Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
Delivery in :  10-12 Business Days


Check Your Delivery Options

Rs. 3,718

Availability: In stock

  • Product Description

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.

Product Specifications
SKU :COC61651
AuthorHusnain Raza and Imran Pasha
Number of Pages96
Publishing Year13.03.2014
Edition1 st
Book TypeAgriculture & farming
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-08-05 00:00:00
0 Review(s)