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Investigation Methods of Dehydrated Protein Films for Biomolecular Electronics

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Internet of Things, Smart Spaces, and Next Generation Networks and Systems (NEW2AN 2021, ruSMART 2021)

Part of the book series: Lecture Notes in Computer Science ((LNCCN,volume 13158))

Abstract

This work is devoted to the study of biomolecular films for the development of biomolecular electronics functional devices. It is shown that the properties of biomolecular films indicate the formation of spatial structures in dry films. Experimental studies of the formation of structures in dehydrated films have been carried out at various concentrations of protein and salt in the initial solutions. To quantitatively estimate the energies of protein nanosystems, computational experiments were carried out using the method of molecular modeling. A description of the obtained experimental results is given, further fields of research are discussed.

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Acknowledgments

This research was funded by RSF, grant number №21-72-20029. The results of the work were obtained using computational resources of Peter the Great Saint-Petersburg Polytechnic University Supercomputing Center (www.spbstu.ru).

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Authors and Affiliations

  1. Peter the Great St. Petersburg Polytechnic University (SPbPU), St. Petersburg, 195251, Russia

    Maksim Baranov & Elena Velichko

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  1. Maksim Baranov
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  2. Elena Velichko
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Correspondence to Maksim Baranov .

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Editors and Affiliations

  1. Tampere University, Tampere, Finland

    Yevgeni Koucheryavy

  2. FRUCT Oy, Helsinki, Finland

    Sergey Balandin

  3. Tampere University, Tampere, Finland

    Sergey Andreev

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Baranov, M., Velichko, E. (2022). Investigation Methods of Dehydrated Protein Films for Biomolecular Electronics. In: Koucheryavy, Y., Balandin, S., Andreev, S. (eds) Internet of Things, Smart Spaces, and Next Generation Networks and Systems. NEW2AN ruSMART 2021 2021. Lecture Notes in Computer Science(), vol 13158. Springer, Cham. https://doi.org/10.1007/978-3-030-97777-1_26

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  • DOI: https://doi.org/10.1007/978-3-030-97777-1_26

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  • Online ISBN: 978-3-030-97777-1

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