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The fate of labelled insecticide residues in food products. III. —N-methylation as a result of fumigating wheat with methyl bromide

✍ Scribed by R. G. Bridges

Publisher
John Wiley and Sons
Year
1955
Tongue
English
Weight
666 KB
Volume
6
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

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.

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