title: Water electrolyte promoted oxidation of functional thiol groups.
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.
authors.affiliation: KULeuven, Center for Surface Chemistry and Catalysis, Department of Microbial and Molecular Systems, Celestijnenlaan 200f, B-3001 Leuven, Belgium.
authors.forename: K
authors.initials: K
authors.lastname: Lauwers
authors.affiliation: KULeuven, Center for Surface Chemistry and Catalysis, Department of Microbial and Molecular Systems, Celestijnenlaan 200f, B-3001 Leuven, Belgium. Electronic address: eric.breynaert@biw.kuleuven.be.
authors.forename: E
authors.initials: E
authors.lastname: Breynaert
authors.affiliation: KULeuven, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
authors.forename: I
authors.initials: I
authors.lastname: Rombouts
authors.affiliation: KULeuven, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
authors.forename: J A
authors.initials: JA
authors.lastname: Delcour
authors.affiliation: KULeuven, Center for Surface Chemistry and Catalysis, Department of Microbial and Molecular Systems, Celestijnenlaan 200f, B-3001 Leuven, Belgium.
authors.forename: C E A
authors.initials: CE
authors.lastname: Kirschhock
mesh_terms: D002122:Calcium Chloride / Q000494:pharmacology*; D003545:Cysteine / Q000737:chemistry; D004220:Disulfides / Q000737:chemistry; D004573:Electrolytes / Q000737:chemistry; D005978:Glutathione / Q000737:chemistry; D010084:Oxidation-Reduction; D013438:Sulfhydryl Compounds / Q000737:chemistry*; D014867:Water
chemical_list: D004220:Disulfides; D004573:Electrolytes; D013438:Sulfhydryl Compounds; D014867:Water; D005978:Glutathione; D003545:Cysteine; D002122:Calcium Chloride
keywords: CaCl(2); Cysteine; Disulfide cross-linking; Glutathione; Gluten dough; Thiol oxidation; Water electrolyte composition