Abstract
Human haptoglobin of types 1-1 and 2-2 has been examined for its content of free sulfhydryl groups by two methods: (i) treatment of haptoglobin in the presence of 7.2 M guanidine hydrochloride with 14C-iodoacetate followed by acid hydrolysis and determination of 14C-carboxymethylcysteine content, and (ii) spectrophotometric titration of haptoglobin in the presence of 7.2 M guanidine hydrochloride with p-chloromercuribenzoate. By both methods, the content of free sulfhydryl was less than 1 equiv/105 g of protein.
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