Analysis of Modified β-Lactoglobulins and Ovalbumins Prepared from the Sulfenyl Iodide Intermediates

In an earlier communication (l), we have described techniques and conditions under which iodine reacts rather specifically with the free sulfhydryl groups of proteins.The initial product of this reaction was presumed to be protein sulfenyl iodide groups.In this communication, we shall present further evidence to substantiate the view that sulfenyl iodide is a relatively stable intermediate in the oxidation of ovalbumin and fi-lactoglobulin with iodine, and describe several modified proteins which may be prepared through these sulfenyl iodide intermediates.EXPERIMENTAL