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

摘要

The stability of PIC micelles, which were prepared by mixing chicken egg white lysozyme with PEGP( Asp) block copolymer solutions, was highly improved through cross-linking the core of the micelle by glutaraldehyde, not only against ionic strength increase and dilution, but also against acidation and organic agent.