Cystine - Properties and Nutritional Aspects

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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