FACTORS INFLUENCING THE NUTRITIONAL VALUE OF FISH FLOUR: IV. REACTION BETWEEN 1,2-DICHLOROETHANE AND PROTEIN

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Abstract
Extraction of freeze-dried cod fillets with 1,2-dichloroethane resulted in destruction of cystine and histidine and in interference with the release of cystine, histidine, and methionine by pancreatic digestion. The reaction was pH dependent, occurring most readily under slightly alkaline conditions. The thioether S,S′-ethylenebiscysteine was synthesized by reacting cysteine and 1,2-dichloroethane. Alkylation of reduced wool or fish solids, and subsequent hydrolysis, yielded a sulfur-containing compound with the same Rfvalue as the synthetic thioether. The thioether appeared devoid of biological activity for L. mesenteraides P-60, Tetrahymena pyriformis W., and the rat. It was cleaved by autoclaving, but was stable to acid hydrolysis.The evidence suggested that sulfhydryl groups of protein can be alkylated by 1,2-dichloroethane to produce thioether linkages, with a resultant decrease in nutritional value.

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