Change in the redox potential of animal protein solutions in electrochemically activated water

Abstract

Abstract The change in the redox potential of water and solutions of bovine serum albumin and gelatin in electrochemically activated water with a reduced value of the redox potential obtained in the cathode chamber of a diaphragm electrochemical reactor is considered. The dependence of the relaxation rate of a protein solution in electrochemically activated water on its concentration in the range 0.01%-0.2% is shown. An increase in the concentration of proteins contributes to the restoration of the RP of solutions with different kinetics for albumin and gelatin. Reagent-free control of the characteristics of protein solutions can find application in technologies for processing livestock products, for example, in meat technologies.