Stabilization of Enzyme-incorporated Polyion Complex (PIC) Micelles by Cross-linking the CoreUsing Glutaraldehyde

摘要

The stability of PIC micelles, which were preparedrnby mixing chicken egg white lysozyme with PEGP(rnAsp) block copolymer solutions, was highlyrnimproved through cross-linking the core of thernmicelle by glutaraldehyde, not only against ionicrnstrength increase and dilution, but also againstrnacidation and organic agent.