Adsorption of hen egg-white lysozyme at the air-water interface in presence of sodium dodecyl sulphate

被引：32

作者：

Alahverdjieva, V. S. ^{[1
]}

Fainerman, V. B. ^{[2
]}

Aksenenko, E. V. ^{[3
]}

Leser, M. E. ^{[4
]}

Miller, R. ^{[1
]}

机构：

[1] Max Planck Inst Colloids & Interfaces, D-14424 Potsdam, Germany

[2] Donetsk Med Univ, Med Physicochem Ctr, UA-83003 Donetsk, Ukraine

[3] Inst Colloid Chem & Chem Water, UA-03680 Kiev, Ukraine

[4] Nestec Ltd, Nestle Res Ctr, CH-1000 Lausanne, Switzerland

来源：

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS | 2008年 / 317卷 / 1-3期

关键词：

adsorption of proteins; thermodynamic model; lysozyme; effect of added surfactant;

D O I：

10.1016/j.colsurfa.2007.11.062

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 [物理化学]; 081704 [应用化学];

摘要：

The mixed adsorption layers of hen egg-white lysozyme/SDS for fixed protein concentration and varying surfactant concentrations at the air/water interface have been studied using bubble and drop profile analysis tensiometry and ellipsometry. The set of equilibrium and kinetic data are compared with thermodynamic and adsorption kinetic models developed recently. The parameters used for the mixed system are essentially those parameters obtained for the individual components. For a lower SDS concentrations the agreement with the model is good while in the transition region to a mainly surfactant controlled surface layer is poor. (c) 2007 Elsevier B.V. All rights reserved.

引用

页码：610 / 617

页数：8

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