Journal
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
Volume 317, Issue 1-3, Pages 610-617Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.colsurfa.2007.11.062
Keywords
adsorption of proteins; thermodynamic model; lysozyme; effect of added surfactant
Categories
Ask authors/readers for more resources
The mixed adsorption layers of hen egg-white lysozyme/SDS for fixed protein concentration and varying surfactant concentrations at the air/water interface have been studied using bubble and drop profile analysis tensiometry and ellipsometry. The set of equilibrium and kinetic data are compared with thermodynamic and adsorption kinetic models developed recently. The parameters used for the mixed system are essentially those parameters obtained for the individual components. For a lower SDS concentrations the agreement with the model is good while in the transition region to a mainly surfactant controlled surface layer is poor. (c) 2007 Elsevier B.V. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available