Factors that determine the reactivity toward iodine of the histidyl residues of various proteins are compared. The proteins studied include lysozyme, ribonuclease, insulin, lactic, malic and glutamic dehydrogenases, phosphoglucomutase, thyroglobulin, trypsin, chymotrypsin and #?-lactoglobulin. Relatively fewer histidyl residues than tyrosyl residues are iodianated a t pH 8.5 both in water and in guanidine. The fraction of iodine present in histidyl residues increases with increasing pH. Diiodohistidine is formed primarily in proteins that do not contain tryptophane.Thyroglobulin can be iodinated to contain So/, histidine iodine. However, mono-and diiodohist,idine formation in equilibrium-labelled thyroids accounts for < lo/, of the total iodine.Histidine iodination requires the dissociable proton of the imidazole ring as shown by lack of iodination of N-methylated model compounds. The assumption that iodination proceeds by an attack on the imidazole anion (rather than via an N-I intermediate) is supported by the finding that the sterically hindered 2-t-butyl imidazole is iodinated.It is concluded that, although conformational factors such as electrostatic facilitation and ligand binding influence the reactivity of certain histidyl residues, the major factors in histidyl iodination are the instrinsic properties of the residue.Indirect evidence for the iodination of histidyl residues in proteins was adduced long ago by Bauer and Strauss [l] for globin and by Fraenkel-Conrat [2] for lysozyme. More recently, the decrease of histidyl residues in hydrolysates of iodoproteins has been taken as evidence that iodohistidyl residues had been formed 13-61, and it is generally held that iodohistidines are destroyed during acid hydrolysis [2,3,5,6]. It is well established, although not generally appreciated, that mono-and diiodohistidyl residues are readily formed during the iodination of a variety of proteins in vitro. Roche et al. [7] demonstrated the presence of iodohistidines in globin and thyroglobulin. With quantitative chromatographic techniques it has been possible to show that monoiodohistidine and/or diiodohistidine are formed in good yield during the iodination of lysozyme [S], pancreatic ribonuclease A [9], fructose 1,6-diphosphate [lo], and insulin [ll]. I n lysozyme and insulin up to one third of the total organic iodine was present in histidyl residues.There was considerable variation in the reactivity of different histidyl residues of the same protein. This was influenced, in part, by the presence of certain hgands believed to bind to histidine [9,11], and presumably in part by conformational factors. We therefore attempted t o assess the importance of histidine iodination in a series of other proteins, and in particular, thyroglobulin; moreover, it was important to decide, if possible, whether incomplete iodination was due primarily to increased reactivity of some residues or low reactivity of the others. We also studied certain aspects of histidine iodination with the hope of differentiating intrinsic react...