Abstract
Flaked germs of wheat, both raw and roasted, contained about 250mg% of total glutathione (G) and about 100mg% of reduced G. The losses of both forms of G. during storage at rather unfavorable conditions were more than 40%, but the losses were smaller in the case of the roasted germs than those of raw ones.
Rice germs and barley germs contained less amount of G. in comparison with wheat germs, the losses of G. during storage were about 10-80%.
The amount of G. of both forms in the wheat flour was higher in the flour of high gluten, fresh or not breached, and they contained about 7mg% of the reduced form and about 30mg% of the total G. And another or stored flours contained about 3mg% of the former and about 20mg% of the latter.
