Cereal Chem 59:435 - 439.  |  VIEW ARTICLE
Effect of Alkali Treatment on Viscosity and on the Sulfhydryl and Disulfide Content of Proteins.

J. Gaucher-Choquette and M. Boulet. Copyright 1982 by the American Association of Cereal Chemists, Inc. 

Changes in viscosity with time of various protein dopes following adjustment of pH to 12.0 with alkali were followed. Results indicated rapid increases in viscosity with bovine serum albumin and hemoglobin, moderate increases with immunoglobulin G and 12S rapeseed protein, and very slow change with 11S soybean protein. The sulfhydryl content decreased with time in 12S rapeseed and heat-denatured 11S soybean proteins only. The disulfide contents decreased in the first 15 min of treatment with all the sulfur- containing proteins. The rate of viscosity change is logarithmically related to the hydrophobicity value of the protein.