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Volumn 128, Issue 1-3, 1997, Pages 225-242

Effects of lung surfactant specific protein SP-B and model SP-B peptide on lipid monolayers at the air-water interface

Author keywords

Collapse; Homogeneous nucleation; Lipid protein interactions; Lung surfactant; Monolayer

Indexed keywords

FATTY ACIDS; FLUORESCENCE; GLYCEROL; MICROSCOPIC EXAMINATION; MONOLAYERS; MORPHOLOGY; PHASE INTERFACES; PROTEINS; SURFACE ACTIVE AGENTS; SURFACE TENSION;

EID: 0031215004     PISSN: 09277757     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0927-7757(96)03919-2     Document Type: Conference Paper
Times cited : (26)

References (54)
  • 3
    • 0003338722 scopus 로고
    • E. Robertson, L.M.G. Van Golde, J.J. Batenburg (Eds.), Elsevier, Amsterdam
    • R.J. King, in: E. Robertson, L.M.G. Van Golde, J.J. Batenburg (Eds.), Pulmonary Surfactant, Elsevier, Amsterdam, 1984, p. 1.
    • (1984) Pulmonary Surfactant , pp. 1
    • King, R.J.1
  • 23
    • 85020684605 scopus 로고    scopus 로고
    • note
    • -1) and the measured surface tension. The collapse pressure of a monolayer is the highest surface pressure attainable before the film collapses, or ejects material into a bulk phase.
  • 26
    • 85020642212 scopus 로고    scopus 로고
    • note
    • 4-surfactant, a synthetic surfactant incorporating a model lysine-leucine peptide instead of SP-B [19].
  • 34
    • 85020660819 scopus 로고    scopus 로고
    • note
    • The triple point denotes the location in the phase diagram where the two-dimensional equivalents of the solid (liquid-condensed), liquid (liquid-expanded), and gaseous phase coexist at equilibrium. The triple point temperature PA was found to be 24.8°C on Milli-Q water subphase; the triple point temperature on a saline buffered subphase is lower. Below the triple point, the gaseous phase transforms into the liquid-condensed phase without going through the liquid-expanded phase. Above the triple point, the liquid-condensed and liquid-expanded phases coexist.
  • 41
    • 85020621081 scopus 로고    scopus 로고
    • note
    • 1-25 on both a pure water and a saline subphase, and found that the solubility of the protein is lower on saline than on water subphase.


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.