Assertion: hypochlorous acid's effect | /r/CapableOf | prevent the oxidant
Facets:
value: from reacting with the disulfide groups
type: TRANSITIVE-OBJECT
Source sentences:
text: This could potentially be attributed to steric effects preventing the oxidant from reacting with the disulfide groups present in the interior 3-D protein structure, although this seems less likely in the case of caseins.