Adsorption behaviour of hen egg-white lysozyme at the air/water interface

被引：62

作者：

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

Grigoriev, D. O. ^{[1
]}

Ferri, J. K. ^{[2
]}

Fainerman, V. B. ^{[3
]}

Aksenenko, E. V. ^{[4
]}

Leser, M. E. ^{[5
]}

Michel, A. ^{[5
]}

Miller, R. ^{[1
]}

机构：

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

[2] Lafayette Coll, Dept Chem Engn, Easton, PA 18042 USA

[3] Donetsk Med Univ, Med Physiochem Ctr, UA-83003 Donetsk, Ukraine

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

[5] Nestec Ltd, Nestle Res Ctr, CH-1000 Lausanne 26, Switzerland

来源：

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS | 2008年 / 323卷 / 1-3期

关键词：

adsorption of proteins; solution/air interface; thermodynamic model; lysozyme;

D O I：

10.1016/j.colsurfa.2007.12.031

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 adsorption dynamics and equilibrium properties of hen egg-white lysozyme at the air/water interface is studied using bubble and drop profile analysis technique, ellipsometry and infrared reflection absorption spectroscopy (IRRAS). The set of equilibrium data can be described by a recently developed thermodynamic model. Using the equilibrium adsorption parameters the adsorption dynamics can be well described by a diffusion controlled mechanism at the lower concentrations and a mixed model at higher lysozyme concentrations where conformational changes in the surface layer become time determining. (c) 2008 Elsevier B.V. All rights reserved.

引用

页码：167 / 174

页数：8

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