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Distribution of Thiamine Degradation Products in Simulated Milk Systems

Department of Animal Sciences, Purdue University, Lafayette, Indiana 47907

ABSTRACT

Model systems containing some major components of milk and ³⁵S-labelled thiamine were sterilized in cans. The milk components were added at amounts in 2:1 evaporated milk. Systems were analyzed for per cent thiamine and for distribution of ³⁵S in various fractions and phases.

Thiamine losses, compared to control solutions containing thiamine only decreased in the presence of lactose, sodium caseinate, and milk fat, although losses increased when lactose and sodium caseinate were present together.

Substantial bonding was observed between sulfur-containing breakdown products and protein. Nature of the bonding was unknown, although disulfide bonding was considered a strong possibility. Reversible bonding was observed between undegraded thiamine and protein.

¹ Present address: Kellogg Company, Battle Creck, Michigan 49016.