Agricultural and Biological Sciences
3 years ago

Treatment with 2-mercaptoethanol reveals rapid reactivity of glutenin disulfides.

Agricultural and Biological Chemistry
On the reactivity of disulfide groups of gliadin and glutenin.
Minoru Yoshida, Zen-ichiro Hamauzu, Daizo Yonezawa

Paper Summary

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The researchers studied how gliadin and glutenin proteins react with 2-mercaptoethanol (ME) to understand their disulfide groups. They found that gliadin disulfides slowly reacted, while glutenin disulfides reacted quickly and completely even at low ME concentrations. This shows that the disulfides in these proteins play a role in chemical reactions.