The reaction of penicillin with proteins

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Abstract
The mode of reaction of benzylpenicillin with two proteins was studied, with particular reference to the allergenicity of penicillin. These reactions, with pig insulin, and with hen's-egg-white lysozyme, were carried out in neutral solution at 37°C. High concentrations of penicillin are needed to label the proteins, owing to concurrent hydrolysis of penicillin. Evidence has been obtained that the penicillin-reactive sites on the insulin molecule are the α-amino group at the N-terminus of the A chain and the ε-amino group of the lysine residue; whereas a site of reaction with lysozyme appears to be the ε-amino group of lysine-116.