Competitive adsorption from mixed hen egg-white lysozyme/surfactant solutions at the air-water interface studied by tensiometry, ellipsometry, and surface dilational rheology.
The competitive adsorption at the air-water interface from mixed adsorption layers of hen egg-white lysozyme with a non-ionic surfactant (C10DMPO) was studied and compared to the mixture with an ionic surfactant (SDS) using bubble and drop shape analysis tensiometry, ellipsometry, and surface dilational rheology. The set of equilibrium and kinetic data of the mixed solutions is described by a thermodynamic model developed recently. The theoretical description of the mixed system is based on the model parameters for the individual components.
Alahverdjieva
V S
VS
Max-Planck-Institut für Kolloid- und Grenzflächenforschung, Am Mühlenberg 1, 14424 Potsdam, Germany. Veneta.Alahverdjieva@mpikg.mpg.de
Grigoriev
D O
DO
Fainerman
V B
VB
Aksenenko
E V
EV
Miller
R
R
Möhwald
H
H
D000327:Adsorption; D000818:Animals; D007477:Ions; D009113:Muramidase / Q000737:chemistry* / Q000378:metabolism; D011485:Protein Binding; D012212:Rheology; D012996:Solutions; D013499:Surface Properties; D013500:Surface Tension; D013501:Surface-Active Agents / Q000737:chemistry*; D013816:Thermodynamics
D007477:Ions; D012996:Solutions; D013501:Surface-Active Agents; C421864:hen egg lysozyme; D009113:Muramidase