Cysteine, in its hydrochloride form, softens gluten due to a SHSS interchange with gluten proteins, as outlined for GSH above. 半胱氨酸(以氯化物形式存在的)会由于面筋蛋白中的SHSS交替转化而使面筋软化。
Optical Resolution of DL-Cysteine Hydrochloride with D-(-)-Mandelic Acid D-(-)-扁桃酸拆分DL-半胱氨酸盐酸盐的研究