Redox Denaturation of Proteins: Electrochemical Treatment of Egg Plasma. Issue 12 (7th August 2019)

• Record Type: Journal Article
• Authors: Taniguchi, Daisuke; Handa, Akihiro; Kodama, Risa; Okada, Yohei; Chiba, Kazuhiro
• Is Part Of: Electroanalysis. Volume 31:Issue 12(2019)
• Page Start: 2299
• Page End: 2302
• Publication Date: 2019-08-07
• Subjects: redox denaturation -- protein -- egg plasma -- cyclic voltammetry -- food processing; Electrochemical analysis -- Periodicals; Chemistry, Analytical -- Periodicals; Electrochemistry -- Periodicals; 543.4
• DOI: 10.1002/elan.201900057
• Languages: English
• ISSNs: 1040-0397

Abstract

Abstract: 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 (I2 ) 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. Abstract : A "redox denaturation" of proteins has been demonstrated 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.