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Poly(amidoamine)s synthesis, characterisation and interaction with BSA

Dubois, Julie L.N., Lavignac, Nathalie (2014) Poly(amidoamine)s synthesis, characterisation and interaction with BSA. Polymer Chemistry, 5 (5). pp. 1586-1592. ISSN 1759-9954. (doi:10.1039/C3PY01121F) (Access to this publication is currently restricted. You may be able to access a copy if URLs are provided) (KAR id:46116)

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Cationic poly(amidoamine)s (PAAs) were synthesised and characterised by NMR and gel permeation chromatography. Their thermal properties were investigated using thermogravimetric analysis and differential scanning calorimetry. Although poly(amidoamine)s have been used as endosomolytic polymers for protein intracellular delivery, the interaction of the polymers with the proteins still need to be investigated. BSA was used as a model protein and complexation with the different poly(amidoamine) s was investigated using gel retardation assays, fluorescence spectroscopy and high sensitivity differential scanning calorimetry. Our results indicate that the thermal stability of BSA was affected upon interaction and complexation with the poly(amidoamine)s, however these interactions did not seem to modify the structure of the protein. Polymer flexibility seemed to favour polymer/protein complexation and promoted thermal stability.

Item Type: Article
DOI/Identification number: 10.1039/C3PY01121F
Subjects: Q Science > QD Chemistry
Divisions: Divisions > Division of Natural Sciences > Medway School of Pharmacy
Depositing User: Nathalie Lavignac
Date Deposited: 15 Dec 2014 12:39 UTC
Last Modified: 17 Aug 2022 10:58 UTC
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Lavignac, Nathalie:
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