| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 596549 | Colloids and Surfaces A: Physicochemical and Engineering Aspects | 2008 | 8 Pages |
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.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
V.S. Alahverdjieva, D.O. Grigoriev, J.K. Ferri, V.B. Fainerman, E.V. Aksenenko, M.E. Leser, M. Michel, R. Miller,