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On the "Anomalous" Adsorption Behavior of Phosvitin
1Procter Department of Food Science, University of Leeds, Leeds, LS2 9JT, United Kingdom
Abstract:
A statistical analysis based on the Scheutjens-Fleer theory can explain the "anomalous" adsorption behavior of the egg yolk protein phosvitin. The predicted adsorbed layer structure consists of a low surface coverage of looplike polyelectrolyte chains attached to the surface at the two ends.
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