Direct measurement of the viscoelasticity of adsorbed protein layers using atomic force microscopy

Physical Review. E, Statistical Physics, Plasmas, Fluids, and Related Interdisciplinary Topics
C NemesJ J Ramsden

Abstract

Thick layers of the protein lysozyme have been deposited on mica, and their force-distance hysteresis measured using atomic force microscopy in the presence of different salts. Sodium thiocyanate, which is known to lower the melting temperature of proteins and increase their solubility, increases lysozyme deformability and lowers the viscosity of the protein layer, compared with sodium chloride. Sodium phosphate, known to raise the melting temperature and lower the solubility, decreases deformability and increases the viscosity.

References

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Citations

Aug 1, 2014·Micron : the International Research and Review Journal for Microscopy·J V Méndez-MéndezR D Snook
Nov 23, 2005·Journal of Colloid and Interface Science·Guanwen YangDa-Ming Zhu

Related Concepts

Phosphoric acid, disodium salt, heptahydrate
Metazoa
Leftose
Orthophosphate
Plasma Protein Binding Capacity
Gene Products, Protein
Sodium Chloride, (24)NaCl
Viscosity
Microscopy, Atomic Force

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