Title of article
Electrochemical modifications of proteins: disulfide bonds reduction
Author/Authors
Cayot، نويسنده , , Philippe and Rosier، نويسنده , , Hélène and Roullier، نويسنده , , Lo??c and Haertlé، نويسنده , , Thomas and Tainturier، نويسنده , , Gérard، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2002
Pages
7
From page
309
To page
315
Abstract
Electrochemical reduction of lysozyme disulfide bonds was achieved at pH between 10 and 11. Below pH 10, no disulfide bond cleavage was observed. At pH higher than 12, the cleavage of disulfide bonds is essentially due to hydrolysis. The addition of denaturant considerably enhanced the performance of the electrochemical device.
Keywords
Reduction , disulfide bonds , Lysozyme , Electrochemistry , Protein
Journal title
Food Chemistry
Serial Year
2002
Journal title
Food Chemistry
Record number
1949776
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