Journal
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
Volume 323, Issue 1-3, Pages 167-174Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.colsurfa.2007.12.031
Keywords
adsorption of proteins; solution/air interface; thermodynamic model; lysozyme
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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.
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