Koreyoshi Imamura

TL;DR: In this article, the authors stress the importance and interesting aspect of protein adsorption on solid surfaces by reviewing findings that have been obtained in recent years, and stress that information on the conformation of the adsorbed protein as well as adsorbing characteristics is essential for a system's performance.

TL;DR: This review focuses on recent advances in immobilization methodol- ogy for proteins/enzymes on a surface, including those using the affinity peptides screened by random peptide library sys- tems.

TL;DR: It was found that the kind of substituent groups at most positions of the polyheterocycles of methylene blue strongly affects the adsorption behavior, particularly the area occupied by an adsorbed dye molecule, the affinity for the stainless steel surface, and the orientation of the adsorsed dye molecule on the Stainless steel surface.

TL;DR: The rehumidification of protein that was freeze-dried in the presence of sugar induced the refolding of protein structure, whereas the protein dried alone did not show any recovery of its native structure.

TL;DR: P pH values that gave maximal sums of irreversibly and reversibly adsorbed proteins were in the pH range of 3-8 and tended to increase slightly with the pI value of the corresponding protein, which was nearly independent of pI.