6533b831fe1ef96bd12984d0

RESEARCH PRODUCT

Electrochemical modifications of proteins: disulfide bonds reduction

Hélène RosierPhilippe CayotThomas HaertléGérard TainturierLoı̈c Roullier

subject

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

description

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.

10.1016/s0308-8146(01)00352-1https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02146555