0000000000770004

AUTHOR

Hélène Rosier

showing 1 related works from this author

Electrochemical modifications of proteins: disulfide bonds reduction

2002

International audience; 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.

030303 biophysicsLysozymeElectrochemistryCleavage (embryo)01 natural sciencesAnalytical Chemistry03 medical and health scienceschemistry.chemical_compoundHydrolysisPolymer chemistry[SDV.IDA]Life Sciences [q-bio]/Food engineeringElectrochemistryOrganic chemistryDenaturation (biochemistry)Disulfide bondsComputingMilieux_MISCELLANEOUSReductionchemistry.chemical_classification0303 health sciencesProtein010401 analytical chemistryDisulfide bondGeneral Medicine[SDV.IDA] Life Sciences [q-bio]/Food engineering0104 chemical sciencesEnzymechemistryYield (chemistry)LysozymeFood Science
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