Adsorption ofβ-Lactoglobulin onto the Surface of Stainless Steel Particles

Formation of Fouling Deposit from Several Soft Drinks on Stainless Steel Surfaces.

“…From denatured fi-lactoglobulin solution in the absence of tannic acid, a deposit was hardly formed at both temperatures. These results coincided with the data reported previously (Itoh, 1995). The presence of tannic acid increased the deposition rates Qonsiderably for both native and denatured p-lactoglobulin solutions, though the state of the protein (native or denatured) and the treatment temperature affected the deposition rate.…”

“…Thus, the therrnal denaturation of ~-lactoglobulin seems to be closely related to the fouling (Skudder et al, 1981). Our previous study (Itoh et a/., 1995) showed that the thermal aggregation of ~-lactoglobulln through intermolecular disulfide linkages occurring on the surface was responsible for the increase in the amount of p-lactoglobulin adsorbed at temperatures above 65'C.…”

“…For example, deposits formed at temperatures below I lO'C contain approximately 50-60% protein and 30-35% minerals (Burton, 1968), and half ofthe protein in the deposits is ~-1actoglobulin (Lalande et a/., 1985). The adsorption behavior of p-lactoglobulin has also been studied under various conditions for several kinds of solid surfaces (Skudder et a/., 1981;Arnebrant & Nylander, 1986;Arnebrant et a/., 1987;Luey et a/., 1991;Wahlgren & Arnebrant, 1990;Itoh et a/., 1995). It has been shown that the amount of ~-lactoglobulin adsorbed on chromium surfaces (Arnebrandt et a/., 1987) and stainless steel surfaces (Itoh et a/., 1995) increases when the adsorption temperature exceeds 65-75'C.…”

Interfacial Behavior of β-Lactoglobulin at a Stainless Steel Surface: An Electrochemical Impedance Spectroscopy Study

“…1) was long enough to achieve an adsorption equilibrium of β-lactoglobulin, at a given concentration in the bulk solution. According to the literature (29)(30)(31), equilibrium is attained in the first 10 -15 min in a well-mixed solution.…”

Effects of Ionic Substances on the Adsorption of Egg White Proteins to a Stainless Steel Surface

“…The protein solutions prepared as just presented were subjected to adsorption experiments similarly to those described by Ito et al 23) One milliliter of a protein solution was added to a glass vial containing 2 g of SS particles. After being tightly sealed with an aluminum cap, the glass vial was incubated at 30 C for 2 h while vigorously shaking.…”