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CHEMICAL ASPECTS OF MALTING: VIII. HORDEIN IN RELATION TO ANTHOCYANOGENS (LEUCOANTHOCYANINS) IN UNGERMINATED BARLEY
Author(s) -
Pollock J. R. A.,
Pool A. A.
Publication year - 1959
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1959.tb01684.x
Subject(s) - hordein , relation (database) , botany , food science , chemistry , hordeum vulgare , biology , poaceae , computer science , database
Hordein prepared by direct extraction of barley grist using 70% ethanol contains associated anthocyanogens (leucoanthocyanins) which cannot be completely separated from the protein by dialysis, electrophoresis, treatment with solvents or selective adsorption. On the other hand, the anthocyanogens appear not to be combined with the bulk of the protein in the grain itself where, rather, they occur in the husk, pericarp and the aleurone layer, and, in lower concentration, throughout the endosperm. The anthocyanogens yield, on treatment with acid, cyanidin and delphinidin as well as one yellow and three unidentified red compounds. They include components similar in light absorption to the pigment obtained by Raudnitz on heating humic acid with mineral acid.