POLYMERIZATION IN MICROEMULSIONS OF NATURAL SURFACTANTS AND PROTEIN FUNCTIONALIZATION OF THE PARTICLES

被引：22

作者：

ANTONIETTI, M

BASTEN, R

GROHN, F

机构：

[1] UNIV MARBURG,FACHBEREICH PHYS CHEM,D-35043 MARBURG,GERMANY

[2] ZENTRUM MAT WISSENSCH,D-35043 MARBURG,GERMANY

来源：

LANGMUIR | 1994年 / 10卷 / 08期

关键词：

D O I：

10.1021/la00020a002

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Mixtures of lecithin and sodium cholate enable the formation of polymerizable, globular microemulsions. The size and polydispersity of the resulting microlatex particles are characterized by their dependence on the relative amount and composition of the surfactant mixtures. The inherent ability to functionalize the surface of these particles is demonstrated by incorporation of protein molecules.

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页码：2498 / 2500

页数：3

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