抄録
In a continued study on the interaction of the thiol-type of thiamine or O-benzoylthiamine and iodine-oxidized egg albumin, effects of denaturation on protein combined thiamines have been investigated. The largest amounts of the combined thiamines were produced when the oxidized protein prepared by the oxidation of native egg albumin was used in the reaction with the thiol-type thiamines. On the other hand, urea or heat denaturation before the oxidation caused a marked decrease of the produced amounts of the combined thiamines, however the denaturation after the oxidation had almost no effect. From these results, it was suggested that the denaturation before the oxidation had inhibitory action on the formation of protein intramolecular-S-S-linkages which took part in the reaction with the thiol-type thiamines.
