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Research ArticleOpen Access

Characterization of Seed Storage Protein Pattern of Amaranthus viridis: SDS-PAGE Study

Volume 6 - Issue 1

Reema Srivastava1* and Pankaj Srivastava2

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    • 1 Department of Botany, Kanoria Mahila Mahavidyalaya, India
    • 2 Department of Laparoscopic, Thoracic, Thoracoscopic and VATS Surgeon, Om Surgical Center & Maternity Home, India

    *Corresponding author: Reema Srivastava, Department of Botany, Kanoria Mahila Mahavidyalaya, Jaipur, [Rajasthan] India

Received: 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|