The effect of the buffer formulation in terms of buffer identity and ionic strength on the interaction between chicken egg lysozyme and carboxyl-modified polystyrene nanoparticles has been systematically studied. The time evolution of the fluorescence of a reporter molecule shows that lysozyme interacts with the nanoparticles in all the studied conditions. The interaction results in changes in protein conformation and decrease of the colloidal stability of nanoparticles. In absence of a background salt the rate of adsorption is affected mainly by the ionic strength of the buffer solution, although, specific buffer effects may contribute to a certain extent. The identity of the different buffer components does not significantly alter the dynamics of the process in presence of salt at constant ionic strength. However, an increase of ionic strength leads to slower processes indicating that the adsorption is affected by the presence of increasing number of ions in solution.
- Fysikalisk kemi (10402)