Redox Denaturation of Proteins: Electrochemical Treatment of Egg Plasma

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. 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.