Cathodic stripping voltammetry

Ionic Strength and pH Responsive Permeability of Soy Glycinin Microcapsules

Recently, hollow protein microcapsules have been made simply by heating the microphase separated soy glycinin microdomains. However, the properties (e.g., mechanical properties and permeability) that relate to the application of these microcapsules are unknown. In this study, the permeability of the soy glycinin microcapsules was investigated by confocal laser scanning microscopy (CLSM), as influenced by ionic strength and pH using fluorescein isothiocyanate-dextran (FITC-dextran). The glycinin microcapsules kept the integrity between pH 1 and 11.5, swelled when pH was below 3 or above pH 11, dissociated at pH above 11.5 and deswelled slightly at pH 1. When the pH increased above 11, the permeability of the microcapsule significantly increased. Remarkably, when the pH was below the isoelectric point of glycinin (≈pH 5), FITC-dextran spontaneously accumulated inside the microcapsule with a significantly higher concentration than that in bulk solution, as evidenced by the strong intensity increase of fluorescence. This unique feature significantly increased the loading amount of FITC-dextran. The permeability of microcapsules was also increased by adding salt but less significant than by adjusting pH. The surface of the microcapsules became coarser when the permeability increased, which was revealed by scanning electron microscopy. These results show that soy glycinin has a great potential to be used as a wall material to fabricate hollow microcapsules that could find applications in biomedicine and food industry.

Thermodynamics of adsorption of dithiocarbamates at the hanging mercury drop

Two dimethyldithiocarbamate (DMDTC) pesticides, thiram and ziram, are adsorbed onto a Hg drop via an entropically driven process. The adsorption isotherms are described by the Frumkin equation. For both molecules, the adsorption is characterized by a nonlinear pseudosigmoid temperature dependence of the Gibbs free energy. For the temperature range of 273-313 K, DeltaGADS varies between -43.4 and -56.71 kJ/mol for thiram and -42.60 and -55.67 kJ/mol for ziram. This variation of DeltaGADS reveals that the adsorption strength is increased at higher temperatures. During the adsorption of either molecule, strong lateral interactions are developed between neighboring adsorbates, which are severely weakened as the temperature increases. A unified reaction scheme is suggested for both ziram and thiram that predicts the formation and adsorption of a surface complex, (DMDTC)2Hg. In the case of thiram, two DMDTC molecules are formed by the cleavage of the disulfide S-S bond near the Hg electrode. The thermodynamic and structural parameters reveal that there are two limiting thermodynamic regimes for the adsorbed (DMDTC)2Hg species that originate from two limiting adsorption conformations of the adsorbates on the Hg surface. A transition occurs between these two conformations at temperatures in the region of 285-295 K. This transition is accompanied by large entropic and enthalpic changes.

Effect of gel structure on the dissolution of heat-induced beta-lactoglobulin gels in alkali

The dissolution of heat-induced beta-lactoglobulin (betaLg) gels in alkaline solution plays an important role in the cleaning-in-place of fouled dairy and other food plants. The dissolution behavior is strongly influenced by the conditions under which the gel is formed. At low alkaline pH values (<13), the dissolution rate constant kg' decreases with longer gelation time and higher temperature. An inverse relationship is observed between the kg' value and the amount of covalently cross-linked proteins in the gel, which is mainly due to disulfide bonds. beta-Elimination kinetics of intramolecular cystines in betaLg have been used to estimate the amount of intermolecular disulfide bonds that are cleaved during dissolution. The results call into question current dissolution models for these systems based on external mass transfer through the fluid next to the swollen gel. At low temperatures, the amount of disulfide cleavage is estimated to be small, indicating that dissolution is likely to involve the (slow) disengagement of large protein clusters, analogous to the dissolution of synthetic polymers.

Voltammetric determination of L-cysteine at conductive diamond electrodes

Boron-doped diamond (BDD) electrodes were used to examine L-cysteine (CySH) oxidation in alkaline media. The results of the voltammetric and polarization measurements showed that at BDD electrodes the overall CySH oxidation reaction is controlled by the initial electrochemical step, i.e., the oxidation of the CyS- electroactive species. The same conclusion was supported by the results of a study of pH effects. Conversely, at glassy carbon (GC) electrodes, the same reaction is controlled by the desorption of the reaction products. These results account for the poor response for CySH determination at GC compared to BDD. It was found that BDD exhibits excellent behavior for CySH determination, clearly outperforming GC. The results demonstrate that measurement of the peak current for CySH oxidation can be used as a basis for simple method for determining CySH in the micromolar concentration range by the use of BDD electrodes.