Is Surface Pressure a Measure of Interfacial Water Activity? Evidence from Protein Adsorption Behavior at Interfaces

Langmuir ◽  
2000 ◽  
Vol 16 (24) ◽  
pp. 9468-9477 ◽  
Author(s):  
Chetan S. Rao ◽  
Srinivasan Damodaran
Keyword(s):  
Protein Adsorption ◽  
Water Activity ◽  
Surface Pressure ◽  
Adsorption Behavior ◽  
Interfacial Water

Monitoring protein distributions based on patterns generated by protein adsorption behavior in a microfluidic channel

Lab on a Chip ◽  
2011 ◽  
Vol 11 (21) ◽  
pp. 3681 ◽  
Author(s):  
Seokheun Choi ◽  
Shuai Huang ◽  
Jing Li ◽  
Junseok Chae
Keyword(s):  
Protein Adsorption ◽  
Microfluidic Channel ◽  
Adsorption Behavior

Elucidation of Protein Adsorption Behavior on Polymeric Surfaces:  Toward High-Density, High-Payload Protein Templates

Langmuir ◽  
2008 ◽  
Vol 24 (6) ◽  
pp. 2688-2694 ◽  
Author(s):  
Nitin Kumar ◽  
Omkar Parajuli ◽  
Abhishek Gupta ◽  
Jong-in Hahm
Keyword(s):  
Protein Adsorption ◽  
High Density ◽  
Adsorption Behavior ◽  
Polymeric Surfaces ◽  
High Payload

scholarly journals Modeling of Moisture Adsorption Isotherm of Selected Commercial flours of Bangladesh

2018 ◽  
Vol 16 (02) ◽  
pp. 35-42 ◽  
Author(s):  
Md Wadud Ahmed ◽  
Mohammad Gulzarul Aziz ◽  
Md Nazrul Islam
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Adsorption Behavior ◽  
Stable Region ◽  
Moisture Adsorption ◽  
Sorption Data ◽  
Bet Model ◽  
Monolayer Moisture Content ◽  
Gab Model ◽  
Monolayer Moisture

The moisture adsorption behavior is a fundamental knowledge in the processing and storage of food materials. In this paper, the experimental adsorption behavior of wheat, rice and corn flours were compared with five widely recommended adsorption models (BET, GAB, Oswin, Smith and Halsey) in the literature. From the sorption data, monolayer moisture content of wheat, rice and corn flours were estimated as per BET and GAB models. For all flours, GAB model gave higher monolayer moisture content compare to the BET model. Linear regression analysis was done to determine the model constants where all models were compared using regression coefficient and standard error of the estimate. It was observed that there is no single model that could describe accurately the sorption isotherm over the whole range of water activity (aw) and for all types of flours. BET model was found as the best model for the prediction of equilibrium moisture content (EMC) of the most stable region (i.e. EMC corresponding to aw range below 0.52) but it was not suitable at aw above 0.52. The GAB model was found to be the most suitable to predict the EMC for wide range of water activity (0.11 to 0.93). The Agriculturists 2018; 16(2) 35-42

WANG–LANDAU SIMULATIONS OF ADSORBED AND CONFINED LATTICE PROTEINS

2012 ◽  
Vol 23 (08) ◽  
pp. 1240008 ◽  
Author(s):  
BUSARA PATTANASIRI ◽  
YING WAI LI ◽  
DAVID P. LANDAU ◽  
THOMAS WÜST
Keyword(s):  
Monte Carlo ◽  
Protein Folding ◽  
Protein Adsorption ◽  
Density Of States ◽  
Adsorption Behavior ◽  
Hp Model ◽  
Monte Carlo Trial ◽  
Lattice Proteins

The hydrophobic-polar (HP) model has emerged as one of the standard approaches for simulating protein folding. In this work, we used this model together with Wang–Landau (WL) sampling and appropriate Monte Carlo trial moves to determine the density of states and thermodynamics for two cases: Protein adsorption and protein confinement, in the vicinity of attractive surfaces. The influence on the adsorption behavior of surface attractive strength in the adsorption case and volumetric spaces in the confinement case will be discussed.

In Situ Probing Unusual Protein Adsorption Behavior on Electrified Zwitterionic Conducting Polymers

2020 ◽  
Vol 7 (15) ◽  
pp. 2000470
Author(s):  
Jhih‐Guang Wu ◽  
Shu‐Chen Wei ◽  
Shyh‐Chyang Luo
Keyword(s):  
Conducting Polymers ◽  
Protein Adsorption ◽  
Adsorption Behavior
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