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
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
Journal title :
Food Chemistry
