Abstract
The present study aims at screening the interactions of carboxylated nanodiamonds with porcine gastric mucin and its methacryloyl derivative, respectively. As resulted from QCM-D analyses, stable interactions took place between nanodiamonds and both glycoproteins. The increasing dissipation curves recorded when nanodiamonds are perfused onto the protein layer suggest a possible rearrangement of macromolecule chains into a looser network. Nanodiamonds do not lead to protein denaturation but induce a slight rearrangement of the polypeptide chains in terms of folding. Results suggest that stronger interaction took place between nanodiamonds and the pristine protein, when compared to the modified protein probably due to the larger number of available sites for H bonds.
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