LIPOIC ACID IN WHEAT GRAINS

被引：16
作者：
VIANEYLIAUD, N
KOBREHEL, K
SAUVAIRE, Y
WONG, JH
BUCHANAN, BB
机构：
[1] UNIV CALIF BERKELEY, DEPT PLANT BIOL, BERKELEY, CA 94720 USA
[2] INRA, UNITE BIOCHIM & BIOL MOLEC CERALES, F-34060 MONTPELLIER 01, FRANCE
[3] UNIV MONTPELLIER 2, RECH SUBSTANCES NAT VEGETALES LAB, F-34095 MONTPELLIER 05, FRANCE
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1994年 / 42卷 / 05期
关键词：
D O I：
10.1021/jf00041a012
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Lipoic acid was found to be present at low levels in wheat germ (ca. 0.1 ppm) but was not detected in flour or semolina. The reduced form of lipoic acid provided the reducing equivalents for thioredoxin in the reduction of proteins of wheat endosperm (albumins, globulins, gliadins, and glutenins). The results indicate that, while lipoic acid could function to reduce thioredoxin physiologically, its importance to technologies based on flour or semolina is questionable.
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页码：1110 / 1114
页数：5
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