Properties and Nutritional Aspects
The disulfide link is readily reduced to give the corresponding thiol cysteine. This reaction is typically effected with thiols such as mercaptoethanol or dithiothreitol.
- (SCH2CH(NH2)CO2H)2 + 2 RSH → 2 HSCH2CH(NH2)CO2H + RSSR
For this reason, the nutritional benefits and sources of cystine are identical to those for the more-common cysteine. Disulfide bonds cleave more rapidly at higher temperatures.
Read more about this topic: Cystine
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