Features of Interaction of Lysozyme with PGLU–PEG Block Copolymers

The interaction of hen egg white lysozyme and block copolymers of poly(L–glutamic acid sodium salt) and polyethylene glycol (PGLU₁₀–PEG and PGLU₁₀₀–PEG) have been studied in an aqueous medium and at a water–air interface. Different physicochemical methods have been used: turbidimetry, tensiometry, fluorimetry, circular dichroism spectroscopy, electrophoretic light scattering, and transmission electron microscopy. The formation of mixed adsorption layers at the water–air interface has been observed at block copolymer : enzyme molar ratios of at most 2 : 1. In an aqueous medium, complexation of lysozyme with PGLU–PEG block copolymers leads to the formation of core–shell PGLU₁₀–PEG : lysozyme complexes and PGLU₁₀₀–PEG : lysozyme complexes with molar compositions of 1 : 1 or 2 : 1. The possibility of regulating the properties of the enzyme–block copolymer interaction products makes it possible to develop strategies for the production of antibacterial drugs.