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Influence of protonation on the stability of disulfide radicals

Berges J., Fuster F., Silvi B., Jacquot J., Houee-Levin Ch.

Nukleonika

2000

Vol. 45, nr 1

23-29

The ease of disulfide bond cleavage in peptides and proteins is evaluated by an experimental method (one-electron reduction by COOź- radicals and measurement of the chain length) and two theoretical approaches based on quantum chemistry and topology. All results agree to show acidcatalysis of this bond opening. The disulfide bond in the radical state is weakened by protonation.