Materials Mung Bean Thiamine Binding Protein (MBTBP) used was the result of post-affinity chromatography with levels of 1446 μg/mL that had been identified and analyzed. KH 2 PO 4 , Na 2 HPO 4 , NaCl, NaOH, BSA, sodium EDTA, iodoacetate, hydrogen peroxide, β-mercaptoethanol, HgCl 2 , AgNO 3 , thiamine, buffer sulphate, dialysis tubing cellulose membrane was purchased from Sigma-Aldrich. Methods Protein assay Concentration of protein was determined by the method of Warburg-Christian using bovine serum albumin as the standard. 5 Effect of temperature and storage time on MBTBP stability MBTBP powder was known to be concentrated and diluted to a concentration of 250 μg/mL in aliquoting and stored at-20°C, 4°C and 37°C with storage time of 3 days, 7 days, 14 days and 30 days. 6,7 Furthermore, protein levels were measured using a standard BSA curve.