Abstract
Poly(ethylene glycol)s are cross-linked by tris(6-isocyanatohexyl)isocyanurate via urethane/allophanate bond formation to obtain polymeric networks capable of swelling in phosphatebuffered saline or ethanol, resulting in gels. The protein loading of the gels swollen in ethanol is enhanced by formation of hydrophobic ion-paired complexes of proteins with sodium dodecyl sulfate. The protein release profile from loaded gels through biomimetic membranes impregnated with phosphatidylcholine is governed by the gel crosslinking density. Spectroscopic data and enzymatic activity of the proteins released from the gels into aqueous solutions indicate that proteins are recovered unchanged upon their redissolution in water. © 1996 John Wiley & Sons, Inc.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
