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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.
Germinated grain was used in China not only for food but for
medicine 5000 years ago. Germination is a natural biological
process of plants by which the seeds come out of latency stage.
Germination has profound effect on nutritional quality of the
cereal. An advance treatment choice for CD is 'Protease therapy'
which uses particular protein hydrolysis enzymes to breakdown
gluten peptides which are rich in proline content into small
peptides which are not harmful to intestinal T. Germinated cereal
proteases have distinctive benefits when compared to microbial and
fungal peptidases. They are very good replacements to recombinant
proteases especially to those patients of CD which are susceptible
to those proteases and whose cost of production is very high
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