Protein at liquid solid interfaces: Toward a new paradigm to change the approach to design hybrid protein/solid-state materials

This review gives an overview of protein adsorption at solid/liquid interface. Compared to the other ones, we have focus on three main questions with the point of view of the protein. The first question is related to the kinetic and especially the using of Langmuir model to describe the protein adsorption. The second question is about the concept of hard and soft protein. In this part, we report the protein structural modification induced by adsorption regarding their intrinsic structure. This allows formulating of a new concept to classify the protein to predict their behavior at solid/liquid interface. The last question is related to the protein corona. We give an overview about the soft/hard corona and attempt to make correlation with the concept of hard/soft protein [Display omitted] •The protein adsorption was reviewed in the point of view of protein.•We discuss about discrepancies found in literature such as the use of the Langmuir isotherm•We discuss the cocept of hard and soft protein regarding the CATH classification•We discuss about protein corona on nanoparticle regarding the concept of hard and soft protein.