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Visar resultat 16 - 20 av 95 avhandlingar som matchar ovanstående sökkriterier.
16. Association and Interactions in Protein-Surfactant Systems
Sammanfattning : Aggregation in protein-surfactant systems have been studied with the ambition of reaching a deeper understanding of the balance of the interaction forces involved. A pure system with maximized electrostatic interactions has been used. LÄS MER
17. Properties of Protein and Polymer Systems
Sammanfattning : Interactions of proteins with other proteins, with polymers and with surfaces are of great practical importance within for instance protein purification, drug delivery, and food technology. The aim of this work is to increase the understanding of protein-protein, protein-polyelectrolyte, and protein-surface interactions, particularly concerning the role of electrostatic interactions in these systems. LÄS MER
18. Sweet stability
Sammanfattning : The disaccharide trehalose is known for its ability to stabilise proteins by preventing aggregation and elevating their denaturation temperature, consequently avoiding unfolding. The folding and function of proteins are vital for many biological processes. LÄS MER
19. Adsorption of biopolymers and their layer-by-layer assemblies on hydrophilic surfaces
Sammanfattning : It is widely known that surfaces play an important role in numerous biological processes and technological applications. Thus, being able to modify surface properties provides an opportunity to control many phenomena occurring at interfaces. LÄS MER
20. Phase Phenomena in Polymer Networks : Empirical Studies on the Influence of Hydrophobicity, Charge Density and Crosslinks on Macroion-Induced Phase Transitions in Polyelectrolyte Gels
Sammanfattning : The thesis concerns polyelectrolyte gels in contact with oppositely charged proteins and surfactant micelles, and includes of four papers (I-IV). In paper I confocal Raman spectroscopy was introduced as a method to trace micelles and investigate the structure of gel-surfactant complexes, in phase separated gel spheres. LÄS MER