Premium
The fate of labelled insecticide residues in food products. III. —N‐methylation as a result of fumigating wheat with methyl bromide
Author(s) -
Bridges R. G.
Publication year - 1955
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740060504
Subject(s) - bromide , histidine , chemistry , hydrolysate , residue (chemistry) , fumigation , methylation , bromine , amino acid , organic chemistry , biochemistry , hydrolysis , biology , agronomy , gene
The principal reaction between 14 C‐labelled methyl bromide and the nitrogen‐containing groups of wheat protein has been shown, by combined radioactive tracer‐chromatographic techniques, to be with the histidine residue. Three methylated histidines are present in the hydriodic acid hydrolysate of the protein that has been exposed to methyl bromide, and these have been identified as I‐ N ‐methylhistidine, 3‐ N ‐methylhistidine and I:3‐ N ‐dimethylhistidine. The amount of reaction occurring under typical fumigation conditions is so small that the loss of the semi‐essential amino‐acid, histidine, is negligible.