Preparation And Characterization Of Core-cross-linked Polyion Complex (pic) Micelle Entrapping Enzyme In The Core

摘要

The PEG-P(Asp)/lysozyme micelle was stabilized only by cross-linking the micellar core using glutaraldehyde, which reacted with both of the lysine residues of the lysozyme and the ω-end of amino groups in the P(Asp) segments, resulting in a tight fixation of the core-shell micellar structure. Hence, the micellar stability was remarkably improved. Additionally, this kind of cross-linking led to no decrease in the enzymatic reactivity at lower substrate concentration, clearly indicating the potential of the core-cross-linked micelle to be used as effective protein delivery system in the near future.