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Redox Denaturation of Proteins: Electrochemical Treatment of Egg Plasma
Author(s) -
Taniguchi Daisuke,
Handa Akihiro,
Kodama Risa,
Okada Yohei,
Chiba Kazuhiro
Publication year - 2019
Publication title -
electroanalysis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.574
H-Index - 128
eISSN - 1521-4109
pISSN - 1040-0397
DOI - 10.1002/elan.201900057
Subject(s) - redox , denaturation (fissile materials) , chemistry , electrochemistry , oxidizing agent , intramolecular force , combinatorial chemistry , cyclic voltammetry , inorganic chemistry , organic chemistry , electrode , nuclear chemistry
Although acid/base reactions are used widely to denature proteins during food processing, the application of reduction/oxidation (redox) reactions are relatively rare in this field. Herein, we demonstrate a “redox denaturation” of proteins, using egg plasma as a model. Electrochemical treatment of egg plasma in the presence of iodide ion (I − ) selectively induced intramolecular disulfide bond formations, resulting in a different type of denaturation than that achieved via heat treatment. The reaction mechanism was examined through electrochemical analysis using cyclic voltammetry. Although the involvement of hypervalent iodine (“I + ”) cannot be ruled out, molecular iodine (I 2 ) generated at the surface of anode is the most likely oxidizing agent that formed the disulfide bonds. We believe that the redox denaturation of proteins described herein would be a promising approach in food processing and can find practical applications in this field.