Abstract: Wool keratin contains a large number of cysteine residues. The interaction between the sulfhydryl groups in these cysteine residues is important for maintaining the secondary and tertiary structure of the protein. In order to determine the sulfhydryl group content in wool keratin, the responsiveness of the sulfhydryl group by the 4,4'-dipyridyldisulfide (DPS) method and the classic Ellman's reagent method was compared in detail in different denaturants and pH systems. The study found that the DPS method had higher sulfhydryl responsiveness than the Ellman's reagent method at pH 7.0, 8 mol/L urea, 1% sodium dodecyl sulfate (SDS) and 3 mmol/L ethylenediamine tetraacetic acid (EDTA) buffer system. Therefore, the oxidation of sulfhydryl groups in wool keratin by hydrogen peroxide solution and the destruction of disulfide bonds in wool fiber protein by high temperature were verified by the DPS method in the above buffer system. The experimental results showed that the DPS method could be accurately and reliably applied to the determination of sulfhydryl content in wool keratin.
1 Xing S Y, Wu H R. Textile fiber: textile fiber, Chemical Industry Press, China,2005(in Chinese). 邢声远, 吴宏仁.纺织纤维:纺织纤维,化学工业出版社, 2005. 2 Zhang Y Q, Zhao W, Yang R J. ACS Sustainable Chemistry and Engineering, 2015, 3(9), 2036. 3 Chen Y, Wang Y X. Materials Reports, 2002, 16(12), 65(in Chinese). 陈莹,王宇新.材料导报, 2002, 16(12), 65. 4 Tian Y, Du J B. Journal of Applied Clinical Pediatrics, 2007(19), 1499(in Chinese). 田悦, 杜军保.实用儿科临床杂志, 2007(19), 1499. 5 Hansen R E, Winther J R. Analytical Biochemistry, 2009, 394, 147. 6 Zhang L W, Shang Z B, Chang Z X, et al. Journal of Henan University (Natural Science), 2018,48(4), 430(in Chinese). 张力文, 尚中博, 常志显,等.河南大学学报(自然科学版), 2018, 48(4), 430. 7 Chan K Y, Wasserman B P. Cereal Chemistry, 1993, 70(1), 22. 8 Beveridge T, Toma S J, Nakai S. Journal of Food Science, 2006, 39(1), 49. 9 Li L N, Li J S, Yan L J. Journal of Food Science, 2008 (8), 562(in Chinese). 李丽娜, 李军生, 阎柳娟.食品科学, 2008(8), 562. 10 Zhang Z L, Nie Y, Zhang S J, et al. ACS Sustainable Chemistry and Engineering, 2017, 5(3), 2614. 11 Riener C K, Kada G, Gruber H J. Analytical and Bioanalytical Chemistry, 2002, 373, 266. 12 Liu X R, Hong W W, Deng Y H. Journal of Shenyang Pharmaceutical University, 2013, 30(2), 120(in Chinese). 刘欣荣, 洪维伟, 邓意辉.沈阳药科大学学报, 2013, 30(2), 120. 13 Ruan Q, Chen Y, Kong X, et al. Agricultural and Food Chemistry, 2013, 61, 2661. 14 Tine R, Sisse J, Geert V R. Agricultural and Food Chemistry, 2014, 49, 12008. 15 Boatright W L, Hettiarachchy N S. Journal of Food Science, 1995, 60, 798. 16 Fang H Y, Yuan X, Liu Y M, et al. Science and Technology of Food Industry, 2020, 41(4), 6(in Chinese). 方海砚, 苑歆, 刘友明, 等. 食品工业科技, 2020, 41(4), 6. 17 Davies P J, Horrock A R, Miraftab M. Polymer International, 2000,49(10), 1125. 18 Lu L, Weatherrall I L. In: The 9th International Wool Textile Research Conference, VO1 I. Biella, Italy,1995, pp. 265.
渝公网安备50019002502923号 版权所有：《材料导报》编辑部
2021, Vol. 35 
