Isolation of Methoxy- and 2 : 6-Dimethoxy- p -benzoquinone from Fermented Wheat Germ

THE addition of wheat germ to flour lowers its baking quality, as is at once obvious from the smaller volume of the loaf. Hullett 1 and Hullett and Stern 2 found that if the wheat germ is first fermented sufficiently with yeast, there is no fall in bread quality, and this coincides with the disappea...

Full description

Saved in:
Bibliographic Details
Published in:Nature (London) 1952-06, Vol.169 (4310), p.966-967
Main Authors: COSGROVE, D. J, DANIELS, D. G. H, GREER, E. N, HUTCHINSON, J. B, MORAN, T, WHITEHEAD, J. K
Format: Article
Language:English
Subjects:
Benzoquinones
Humanities and Social Sciences
Humans
letter
multidisciplinary
Old Medline
Plant Extracts
Plant Oils
Quinones
Science
Science (multidisciplinary)
Triticum
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:THE addition of wheat germ to flour lowers its baking quality, as is at once obvious from the smaller volume of the loaf. Hullett 1 and Hullett and Stern 2 found that if the wheat germ is first fermented sufficiently with yeast, there is no fall in bread quality, and this coincides with the disappearance of the glutathione. Vuataz 3 has shown that the latter is due to combination of the glutathione with one of the fermentation products, which he isolated as a yellow crystalline compound, melting point 141–143° (decomp.) (I), and which he suggested was the unknown furfuryl glyoxal, C 4 H 3 O.CH 2 .CO.CHO. During the isolation of this compound, a small amount of another substance, melting point 244–245° (decomp.) (II), was obtained. This did not react, however, with glutathione.
ISSN:0028-0836
1476-4687
DOI:10.1038/169966b0