UV-vis studies on interaction of silver nanoparticles(SNPs) with protein from chicken meat

Abstract

We examine the direct interaction between chicken protein and the surface of silver nanoparticles (SNPs) by using UV-vis spectrophotometer. The spectral changes observed in SNPs after mixing with chicken protein are consistent with the formation of SNPs-protein conjugates. While the monitoring of UV-vis spectrophotometer we found some data that allow us to reveal; optimum pH of 9.5 for extraction protein from chicken, longer time and higher protein concentration are preferential for higher adsorption of SNPs surface.