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30.5 Conclusions
This study has considered two different adsorption situations. The first situation
involving competitive adsorption is the case of hydrophobically modified starch,
for which the relative adsorption follows the size of the molecule. We suggest
that the composition of the adsorbed species is controlled by the sequence
of adsorption, which is then controlled by the flux towards the interface.
The second situation involves the egg yolk protein fraction. The competitive
adsorption is described according to a difference in the amino acid sequence of
the proteins. We explain these variations in adsorbed amount for different
species in terms of differences in the affinity for the interface, i.e., the adsorption
strength.
Acknowledgement
Financial support from the Centre for Amphiphilic Polymers (Lund, Sweden) is
gratefully acknowledged.
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