Side reactions disulfide interchange

In an earlier experiment, Jori et al. (14) reported that methionyl residues are important in maintaining the tertiary structure of lysozyme. The introduction of a polar center into the aliphatic side chain of methionine, as a consequence of the conversion of the thioether function to the sulfoxide, may bring about a structural change of the lysozyme molecule which, in turn, reduces the catalytic efficiency. When ozonized lysozyme was treated with 2-mercaptoethanol in an aqueous solution according to the procedure of Jori e al. (14), the enzyme did not show any increase in its activity. This may be explained in two ways. In one, such reactions are complicated by many side reactions, e.g. sulfhydryl-disulfide interchange, aggregation and precipitation of the modified enzyme (24-26). In the other, the failure to recover the activity of the enzyme may by associated with the extensive oxidation of other residues. 

There is another phenomenon, regarded as a deteriorative change in the protein of soy milk, caused also by the evaporation of water. This is a film formation on the surface of soy milk, which occurs when heated soy milk is kept open to the air. This phenomenon is observed not only in heated soy milk but also in heated cow s milk. Film formation of soy milk occurs only when the soy milk is heated above 60°C and there is evaporation of water from the surface of the soy milk. The mechanism of protein insolubilization is basically the same as that of soy milk powder produced from heated soy milk (10. When water is removed from the surface of heated soy milk by evaporation, the molecular concentration of protein near the surface increases locally and the exposed reactive groups of the denatured molecules come close enough to interact intermolecularly both by hydrophobic interactions and through the sulfhydryl/disulfide interchange reaction to form a polymerization (film) on the surface. The upper side of the film contains more hydrophobic amino acids because of orientation of the hydrophobic portions of the unfolded molecules to the atmosphere rather than into the aqueous solution. 

Zahn et al (1960) have suggested that lanthionine may be an inevitable side product of thiol-disulfide interchange reactions involving cysteine and... 

Since reductive S-alkylation of disulfide bonds introduces unnatural amino acid side chains into the protein and, therefore, cannot serve as a useful model for nutritional and toxicological studies, we initiated systematic studies of effects of thiols on the inhibitory process. Such thiols are expected to interact with inhibitor disulfide bonds via sulfhydryl-disulfide interchange and oxidation reactions (Friedman, 1973). 

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