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In many applications, such as point-of-care allergy tests, it is necessary to immobilise proteins onto a sensor surface and to store them for an extended period of time. However, the direct attachment of a protein to a surface without a spacer can cause steric constraint of the protein's reactivity or interaction capability compared to the protein in solution. Moreover, multiple direct contacts with the surface can induce denaturation. By introducing a spacer between the protein and the reactive group on the surface, these effects can be minimised.