ON THE COMBINATION OF PROTEIN AND THIAMINE

INAGAKI CHOTEN, FUKUBA HIROYASU, MIYAKAWA TAKAKO, IWATA SHOHKO

doi:10.5925/jnsv1954.6.43

ON THE COMBINATION OF PROTEIN AND THIAMINE

DOI PubMed オープンアクセス

INAGAKI CHOTEN

Laboratory of Nutrition Chemistry, Ochanomizu University
FUKUBA HIROYASU

Laboratory of Nutrition Chemistry, Ochanomizu University
MIYAKAWA TAKAKO

Laboratory of Nutrition Chemistry, Ochanomizu University
IWATA SHOHKO

Laboratory of Nutrition Chemistry, Ochanomizu University

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説明

1. When frozen soy bean curd was soaked in a thiamine solution for a short time, the vitamin disappears from the juice obtained by pressing the curd.<br>2. This disappearance of thiamine was found neither to be due to oxidation to thiamine disulfide nor to its decomposition by some factors contained in the curd, but to its adsorption on the curd.<br>3. This adsorption occurs rapidly and tightly.<br>4. The adsorption increased by denaturation of the protein, whereby a carbonyl group of the protein seems to have some connection.<br>5. The thiamine adsorbed tightly on the protein could be extracted after hydrolyzing the protein with proteinase.