FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (8): 562-564.

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Determination of Disulfide Bonds in Food Proteins by Spectrophotometry Method

 LI  Li-Na, LI  Jun-Sheng, YAN  Liu-Juan   

  1. 1.School of Chemical Engineering,Guangxi University,Nanning 530004,China;2.Department of Biological and Chemical Engineering,Guangxi University of Technology,Liuzhou 545006,China
  • Online:2008-08-15 Published:2011-08-26

Abstract: Disulfide bonds make major contributions to the native conformation stabilities and activities of proteins. They also have a great impact on the surface activity of proteins. In order to study the relationship between the structures and activities of proteins,especially the relationship between the structure and surface activity of proteins,a spectrophotometry method was set up to determine the disulfide bonds in the different food proteins with a good results.

Key words: protein, spectrophotometry, disulfide bond, determination