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Journal of Nutrition Vol. 96 No. 1 September 1968, pp. 89-93
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Thiamine Instability in Experimental Wet Diets Containing Commercial Casein with Sulfur Dioxide

M. A. Joslyn and J. Leichter

Department of Nutritional Sciences, University of California, Berkeley, California

The effect of casein on destruction of thiamine during storage in aqueous suspensions, both at 25°, and frozen at –15°, was investigated. This destruction was found to be caused by residual sulfur dioxide present in some lots of commercial casein, apparently fumigated with sulfur dioxide. Considerable variation in sulfur dioxide level in such casein was observed. Destruction of thiamine by sulfur dioxide in aqueous solution at the same pH and concentration was considerably faster, indicating an unknown protective effect of casein.

Manuscript received 30 March 1968.




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