ABSTRACT
The adsorption of proteins on solid surfaces is an important phenomenon that takes place as soon
as a foreign interface is brought into contact with a biological system. Thus, it is involved in a
number of areas in biology, medicine, food and pharmaceutical processing, and biotechnology. A
substantial effort has been devoted to studying the nature of protein adsorption and the
postadsorption phenomena. The arrival of protein at the interface during the early stages of
the process is mainly transport limited [1,2]. In the later stages, rate of adsorption is less than that
predicted by the diffusion-controlled rate merely due to the coming into existence kinetic barriers
at the interface (i.e., occupancy or steric effects) [3,4].
