The influence of maltose modified poly(propylene imine) dendrimers on hen egg white lysozyme structure and thermal stability.

Abstract

In this study the influence of dendrimers' surface modification upon the strength of interaction with proteins was examined. Unmodified, cationic poly(propylene imine) dendrimer of the fourth generation (PPI G4), two PPI G4 dendrimers, partially and fully coated with maltose residues, and anionic polyamidoamine dendrimer of the third and a half generation… (More)
DOI: 10.1016/j.colsurfb.2012.02.021

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