Journal articles
Electrochemical modifications of proteins: disulfide bonds reduction
Abstract : 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.
Cited literature [44 references]
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02146555
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Submitted on : Tuesday, June 4, 2019 - 9:56:02 AM
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Contributor : Admin Agrosupdijon Connect in order to contact the contributor
Submitted on : Tuesday, June 4, 2019 - 9:56:02 AM
Last modification on : Tuesday, September 7, 2021 - 3:34:22 PM
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