Adsorption behaviour of hen egg-white lysozyme at the air/water interface

The adsorption dynamics and equilibrium properties of hen egg-white lysozyme at the air/water interface is studied using bubble and drop profile analysis technique, ellipsometry and infrared reflection absorption spectroscopy (IRRAS). The set of equilibrium data can be described by a recently developed thermodynamic model. Using the equilibrium adsorption parameters the adsorption dynamics can be well described by a diffusion controlled mechanism at the lower concentrations and a mixed model at higher lysozyme concentrations where conformational changes in the surface layer become time determining.