Protein and nanoparticle interaction causes perturbation in protein structure. Many reports say that the nanoparticles,
- protect the protein from denaturants like urea and Guanidine-HCl.
- can increase or decrease hydrophobicity.
- protect or facilitate protein digestion.
Is it possible that these compounds used in analysis may have some interaction with the nanoparticles and the availability of real concentration in solution is less than actual thought. Meaning that even if we use a control we can not avoid misinterpretation of data.
How can we overcome structural change analysis by fluorescence spectrocopy, CD and FTIR analysis?
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