[Obtaining complexes of thiamine with proteins].
The formation of thiamin complexes with different proteins--gluten, gliadin, edestin, albumin and casein--was studied. The reaction took place at pH varying from 1 to 10. The amount of protein--bound thiamin was measured by the thiochromic method. It was found that thiamin was complexed with proteins due to the reaction between sulphydryl groups of the thiol form of thiamin and disulphide groups of oxidized proteins. The optimum pH value for the formation of thiamin-protein complexes was 9. Calculation of the kinetic parameters of the process suggested that it was endothermic.
D002364:Caseins; D055598:Chemical Phenomena; D002621:Chemistry; D005903:Gliadin; D005983:Glutens; D010047:Ovalbumin; D011506:Proteins; D013831:Thiamine
D002364:Caseins; D011506:Proteins; D005983:Glutens; D010047:Ovalbumin; D005903:Gliadin; D013831:Thiamine
Poluchenie kompleksov tiamina s belkami