STUDIES ON INTERACTION OF THIAMINE OR ITS RELATED COMPOUNDS WITH PROTEINS:I. INTERACTION OF O-BENZOYLTHIAMINE DISULFIDE WITH PROTEINS
スポンサーリンク
概要
- 論文の詳細を見る
Thiamine-protein complex is formed by the reaction of O-benzoyl thiamine disulfide or other symmetrical thiamine disulfides with proteins such as heat-denatured egg albumin. The complex is not separated into the components by means of solvent extraction or zone electrophoresis, but thiamine is liberated through reduction by sodium thiosulfate. This complex formation does not occur when the denatured protein is treated with iodine or monoiodoacetic acid, showing evidently the participation of protein-SH. The complex formation seems to be produced by the interchange reaction between protein-SH and disulfide type thiamine.
- 日本ビタミン学会の論文
著者
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内海 勇
Osaka Research Laboratory, Tanabe Seiyaku Co. Ltd.
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河野 啓一
Osaka Research Laboratory, Tanabe Seiyaku Co. Ltd.
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原田 清
Osaka Research Laboratory, Tanabe Seiyaku Co. Ltd.
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内海 勇
Osaka Research Lahoratory, Tanabe Seiyaku Co. Ltd.
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河野 啓一
Osaka Research Lahoratory, Tanabe Seiyaku Co. Ltd.
関連論文
- STUDIES ON INTERACTION OF THIAMINE OR ITS RELATED COMPOUNDS WITH PROTEINS:III. INTERACTION OF O-BENZOYLTHIAMINE DISULFIDE WITH PROTEIN
- REACTION OF ALLICIN-RELATED COMPOUNDS WITH PROTEIN
- STUDIES ON INTERACTION OF THIAMINE OR ITS RELATED COMPOUNDS WITH PROTEINS:I. INTERACTION OF O-BENZOYLTHIAMINE DISULFIDE WITH PROTEINS
- THE EFFECT OF DENATURATION ON THE REACTIVITY BETWEEN THIOL-THIAMINES AND OXIDIZED EGG ALBUMIN
- THIAMINE-MASKING EFFECT OF THE COMPOUNDS PRODUCED BY THE REACTION OF ALLICIN-RELATED COMPOUNDS WITH PROTEIN
- STUDIES ON INTERACTION OF THIAMINE OR ITS RELATED COMPOUNDS WITH PROTEIN:II. INTERACTION OF O-BENZOYLTHIAMINE DISULFIDE WITH PROTEIN
- EFFECT OF pH ON THE REACTIVITY BETWEEN THIOL-TYPE THIAMINES AND OXIDIZED EGG ALBUMIN
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