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Updated: Mar 28, 2026
07:16
Resin-Assisted Capture Coupled with Isobaric Tandem Mass Tag Labeling for Multiplexed Quantification of Protein Thiol Oxidation
Published on: June 21, 2021
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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.
Food Chemistry
|December 18, 2015
Summary
Mineral electrolytes in water accelerate thiol oxidation, crucial for protein structure in foods. Calcium chloride (CaCl2) specifically boosted glutathione (GSH) oxidation, highlighting the impact of solution chemistry on disulfide bond formation.
Area of Science:
- Food Science
- Biochemistry
- Physical Chemistry
Background:
- Disulfide bond formation is vital for the functional properties of gluten and globular proteins in food products.
- Understanding factors influencing thiol oxidation is key to controlling protein structure and stability.
Purpose of the Study:
- To investigate the effect of mineral electrolyte composition in aqueous solutions on thiol oxidation kinetics.
- To use glutathione (GSH) and cysteine (CYS) as model systems to study these effects.
Main Methods:
- Comparative kinetic studies of thiol oxidation in ultrapure water versus common tap water.
- Systematic analysis of individual electrolyte components (e.g., CaCl2) on oxidation rates.
Main Results:
- Thiol oxidation rates for both GSH and CYS were significantly higher in tap water compared to ultrapure water.
- Calcium chloride (CaCl2) notably enhanced the oxidation rate of GSH.
- This CaCl2-induced enhancement was not observed for CYS, indicating environment-specific effects.
Conclusions:
- The mineral content of water significantly influences thiol oxidation kinetics.
- Specific ions like calcium can selectively impact disulfide bond formation, depending on the local chemical environment.
- These findings have implications for controlling protein functionality in food processing.
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