The Occurrence of Free and Bound Biotin

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Abstract
The biotin of yeast and animal products occurs primarily in a water-insoluble firmly-bound combination. Increases of from two- to sixtyfold occurred on hydrolysis. Vegetables, green plant materials, and fruits contain a water-extractable form, while seeds and nuts appear to have considerable amounts of bound biotin. The biotin may be freed either by hydrolysis with acid, 2N H2SO4 for 2 hours being the generally optimal treatment, or with enzymes such as trypsin. Autolysis is excellent for liberating the biotin from yeast. Under treatment with 4N H2SO4, destruction of biotin has been found in yeast, corn, barley-juice powder, and soybeans.