*Corresponding author:
Reema Srivastava, Department of Botany, Kanoria Mahila Mahavidyalaya, Jaipur, [Rajasthan] IndiaReceived: June 17, 2018; Published: June 27, 2018
DOI: 10.26717/BJSTR.2018.06.001307
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Use of amaranth seed flour in production of functional food, rich in health beneficial components, the study of grain proteins content, their structure and quality are important. Thus, proteins are not only important in the human body but are also widely used in the industry. Proteins from A. viridis (AV) were extracted according to the Sammour method. Various extracting agents were tested for protein solubilization. It was found that the best agent for extraction of albumins and globulins was water and NaCl respectively and for prolamins and glutelin was 70% ethanol and 0.2% NaOH solution respectively. The amount of albumin, globulin, prolamin and glutelin were 3.61, 3.56, 0.64 and 6.62 g 100g-1seed flour.
Keywords: Amaranthus Viridis, Protein Extraction, Different Seed Proteins, Protein Pattern
Abbrevations: SDS-PAGE: Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis, AV: Amaranthus viridis
Abstract| Introduction| Materials and Methods| Results and Discussion| Conclusion| References|