Etude de différentes méthodes de biofonctionnalisation pour la ...

Ill. Etudes du film Lan gmuir-Blodgett enzymatique
solubilized leading to a decrease of the surface pressure. It is why for pressure of 43mN m1 (figure 3),
the surface area for mixed film becomes less than for pure amine.
Eventually, we can propose a model (cf. figure 7) to explain the evolution of mixed enzyme/ODA
film when interfacial pressure is increased.
J a) Surface pressure from O to 26 mN rn1,
(Diffusion ofproteins to the air-water interface).
b) Surface pressure equal 26 mN m'.
(The interfacial pressure of mixed enzyme/ODA
film stays stable after 3 hours).
Surface pressure from 26 to 35 mN rn1.
(The mixed enzyrne/ODA film is compressed).
Surface pressure from 35to 43 mNm'.
(The mixed enzyrne/ODA ft/rn is reorganized).
e) Surface pressure equal 43 mN n».
(The proteins are pushed under heads of ODA).
t) Surface pressure from 43 to 60 niN nf'.
(Part of the enzyrne/ODA comp/ex is solubilizect).
Figure 7. Schematic representation of evolution of mixed
enzyme/ODA monolayer al different inlerfacial pressures.
5. Conclusion
From the investigation on the mixed fatty amine/BuChE monolayer at the air-water interface
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