Cereal Chem 45:480 - 485.  |  VIEW ARTICLE
Glutathione in Wheat Flour. II. An Enzymatic Determination.

T. Kuninori, M. Yagi, D. Yoshino, and H. Matsumoto. Copyright 1968 by the American Association of Cereal Chemists, Inc. 

The glutathione reductase method was used for determining glutathione in wheat flour. The content of glutathione was 2.4 and 1.4 microneq./100 g. flour from hard red winter and hard red spring wheat respectively. An acidic fraction of the dialysate separated by gel filtration on DEAE-Sephadex with 1M acetic acid was found to contain glutathione and some other peptides. Half of the glutathione in the original dialysate was detected in the acidic fraction of DEAE-Sephadex by the enzymatic method.