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The influence of maltose modified poly(propylene imine) dendrimers on hen egg white lysozyme structure and thermal stability

✍ Scribed by Michal Ciolkowski; Bartłomiej Pałecz; Dietmar Appelhans; Brigitte Voit; Barbara Klajnert; Maria Bryszewska

Book ID: 113550623
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 429 KB
Volume: 95
Category: Article
ISSN: 0927-7765
DOI: 10.1016/j.colsurfb.2012.02.021

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## Abstract Maltose‐modified poly(propylene imine) (PPI) dendrimers were synthesized by reductive amination of unmodified second‐ to fifth‐generation PPI dendrimers in the presence of excess maltose. The dendrimers were characterized by using ^1^H NMR, ^13^C NMR, and IR spectroscopies; laser‐induce