Effect of ions on the adsorption of lysozyme protein below its isoelectric point on hydrophilic (OH–Si) and hydrophobic (H–Si) surfaces

Abstract

Lysozyme is a rigid globular protein with four disulfide bonds which is present in human tears, saliva, sweat and milk. In the present study, thin films of this protein are...

Transparent and Superhydrophilic Flexible Protein Films with Antifogging and Self-Cleaning Attributes

“…Additionally, the strong cohesive energy density of such protein films leads to cracking or brittleness of the films. 10 In order to overcome disadvantages, the addition of plasticizers such as glycerol, sorbitol, etc. helps to improve the strength, softness, and flexibility of the protein biofilms.…”

“…In another study, Wang et al reported the preparation of bovine serum albumin (BSA) and lysozyme (Lys) films with antifouling characteristics for coating of medical devices . Antibacterial films are extremely useful against microbial contamination on food packaging and medical devices. , To produce such eco-friendly materials, Lys is the superior candidate because of its excellent film-forming capacity, antibacterial function, easy commercial availability, and low cost. − The antibacterial function of Lys films is achieved by the hydrolysis of 1,4-β linkage glycosidic bonds between N -acetylmuramic acid (NAM) and N -acetyl- d -glucosamine (NAG) residues in the bacterial cell walls to destroy Gram-positive bacteria . Lys acts as a major component to enhance the shelf life of unprocessed or minimum processed food .…”

“…Lys acts as a major component to enhance the shelf life of unprocessed or minimum processed food . Proteins exhibit good water solubility and are nontoxic, which makes them good candidates for the fabrication of biodegradable and nontoxic polymer films that could easily break down to eliminate the threat of tenacity and accumulation. ,, The major limitations of protein films to be used for practical applications are their lack of mechanical strength, low stretchability, and low stiffness. Additionally, the strong cohesive energy density of such protein films leads to cracking or brittleness of the films .…”