Electrochemical modifications of proteins:: disulfide bonds reduction

被引：19
|
作者：
Cayot, P
Rosier, H
Roullier, L
Haertlé, T
Tainturier, G
机构：
[1] INRA, Lab Etud Interact Mol Alimentaires, F-44316 Nantes 3, France
[2] Univ Bourgogne 1, Ecole Natl Super Biol Appl Nutr & Alimentat, Dept Ingn Mol & Sensorielle Aliment, F-21000 Dijon, France
[3] Univ Bourgogne 1, Lab Synth & Electrosynth Organomet, F-21000 Dijon, France
来源：
FOOD CHEMISTRY | 2002年 / 77卷 / 03期
关键词：
electrochemistry; reduction; protein; disulfide bonds; lysozyme;
D O I：
10.1016/S0308-8146(01)00352-1
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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. (C) 2002 Published by Elsevier Science Ltd.
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页码：309 / 315
页数：7
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