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Updated: Mar 28, 2026

Resin-Assisted Capture Coupled with Isobaric Tandem Mass Tag Labeling for Multiplexed Quantification of Protein Thiol Oxidation
Published on: June 21, 2021
Water electrolyte promoted oxidation of functional thiol groups
K Lauwers1, E Breynaert1, I Rombouts2
1KULeuven, Center for Surface Chemistry and Catalysis, Department of Microbial and Molecular Systems, Celestijnenlaan 200f, B-3001 Leuven, Belgium.
Abstract:
The formation of disulfide bonds is of the utmost importance for a wide range of food products with gluten or globular proteins as functional agents. Here, the impact of mineral electrolyte composition of aqueous solutions on thiol oxidation kinetics was studied, using glutathione (GSH) and cysteine (CYS) as model systems. Interestingly, the oxidation rate of both compounds into their corresponding disulfides was significantly higher in common tap water than in ultrapure water. The systematic study of different electrolyte components showed that especially CaCl2 improved the oxidation rate of GSH. However, this effect was not observed for CYS, which indicated a strong impact of the local chemical environment on thiol oxidation kinetics.
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