Spectroscopic analysis was used to study the effect of the interaction of egg albumin with amantadine in SPAN-40 solution. Protein binding properties of Egg albumin-amantadine complex were investigated by fluorescence spectroscopic technique. From the fluorescence spectral data stern-volmer quenching constant and the quenching rate constant have been calculated and reported. Other constants calculated for the surfactant SPAN 40 micelle were aggregation number, radius, surface area per head group and packing parameter.
Paper No:
1042
