抄録
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.
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.
3. This adsorption occurs rapidly and tightly.
4. The adsorption increased by denaturation of the protein, whereby a carbonyl group of the protein seems to have some connection.
5. The thiamine adsorbed tightly on the protein could be extracted after hydrolyzing the protein with proteinase.
