Author/Authors :
V. and Alahverdjieva، نويسنده , , V.S. and Grigoriev، نويسنده , , D.O. and Ferri، نويسنده , , J.K. and Fainerman، نويسنده , , V.B. and Aksenenko، نويسنده , , E.V. and Leser، نويسنده , , M.E. and Michel، نويسنده , , M. and Miller، نويسنده , , R.، نويسنده ,
Abstract :
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.
Keywords :
adsorption of proteins , Solution/air interface , Thermodynamic model , Lysozyme
