STUDY OF PHYTASE, PHYTATE AND PROTEIN PROFILING IN INDIAN WHEAT VARIETIES

Authors

  • MANISH KUMAR Department of Biochemistry & Biochemical Engineering Jacob School of Biotechnology & Bioengineering, Sam Higginbottom Institute of Agriculture, Technology & Sciences (Deemed-to-be University), Allahabad, India
  • SUSHMA Department of Biochemistry & Biochemical Engineering Jacob School of Biotechnology & Bioengineering, Sam Higginbottom Institute of Agriculture, Technology & Sciences (Deemed-to-be University), Allahabad, India

Keywords:

Phytase, phytate, protein, wheat.

Abstract

In the present study phytase, phytate and protein content were determined in twenty wheat varieties. Among twenty wheat varieties, LOK-1 variety was found to have higher content of phytase, phytate and protein. During the study, phytase activity was 197.30±0.65 to 2132.77±0.29 nM/min/g, phytate 2.90±0.35 to 7.07±0.09 and protein 77.07±0.64 to 148.40±0.31 mg/g found, respectively through different processed wheat varieties; soaking, germination, kilning, heating and grinding under present study. 

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Published

30.06.2015

How to Cite

MANISH KUMAR, & SUSHMA. (2015). STUDY OF PHYTASE, PHYTATE AND PROTEIN PROFILING IN INDIAN WHEAT VARIETIES. International Journal of Pharma and Bio Sciences, 6(2), 1243–1251. Retrieved from https://ijpbs.net/index.php/journal/article/view/4344

Issue

Volume 6, Issue 2, 2015

Section

Research Articles

Categories

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