The oxidation of protein thiol groups by iodate, bromate and persulphate

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Abstract
The oxidation of the thiol groups of flour, reduced protein prepared from flour and thiolated gelatin has been studied. Iodate, bromate and persulphate have been shown to oxidize thiol groups in the protein preparations. Iodate has been shown to oxidize at a faster rate than do bromate and persulphate. When reduced gluten and thiolated gelatin were oxidized disulphide has been shown to be a product. When iodate oxidizes thiolated gelatin there is evidence that at lower concentrations of thiol groups oxidation products higher than disulphide are formed. At higher concentrations of thiol groups the product of oxidation is entirely the disulphide. Gelling occurs at these high concentrations. The results are discussed in relation to the action of these oxidizing agents as improves of the Theological properties of dough.