Deposition of heated whey proteins on a chromium oxide surface

Whey protein adsorption onto steel surfaces—effect of temperature, flow rate, residence time and aggregation

“…3a, Table 2). This can be related to the findings of Jeurnink et al (1996) reporting that already aggregated molecules are not involved in the process of deposition. Their results showed that the process of unfolding of the whey proteins near the surface is a prerequisite to obtain larger amounts adsorbed than corresponding to monolayer coverage.…”

“…(1) k wavelength of incident light, nm l fluid viscosity, kg m À1 s À1 h scattering angle, degrees q f fluid density, kg m À3 q p particle density, kg m À3 s relaxation time, ls À1 s w shear stress, Pa C protein adsorbed mass, kg m À2 K relaxation rate protein multilayer formation has also been modelled by relating it to the concentration of activated proteins in solution (Jeurnink et al, 1996), using the model of unfolding and aggregation of b-Lg presented by Roefs and de Kruif (1994). Other studies relate the rate of multilayer formation of whey proteins to the concentration of aggregated protein (Toyoda, Schreier, & Fryer, 1994).…”

“…Different mechanisms have been reported for this dependence. Some reports suggested that multilayer formation is controlled by a reaction in the bulk solution (Belmar-Beiny, Gotham, Paterson, & Fryer, 1993;Hege & Kessler, 1986;Jeurnink, Verheul, Stuart, & de Kruif, 1996), while others focused on surface reactions (Lalande, Tissier, & Corrieu, 1984). A mathematical model, in which surface and bulk reactions were combined, was presented by de Jong, Bouman, and Van Der Linden (1992).…”

The effect of dynamic heat treatments of native whey protein concentrate on its dispersion characteristics

“…At temperatures below 110 C, fouling is mainly caused by proteins, especially b-Lg. Lactose is not involved in fouling unless it goes through Maillard reactions that requires temperatures higher than 100 C (Jeurnink, Verheul, Stuart, & de Kruif, 1996;Visser & Jeurnink, 1997). Furosine content can be considered as an indicator of the extent of the early Maillard reaction and the intensity of the heat treatment (Van Renterghem & De Block, 1996).…”

Investigation of surface properties of amino acids: polarity scale for amino acids as a means to predict surface exposed residues in films of proteins

“…Furthermore, the unwanted adsorption of proteins onto the surfaces of vessels, i.e., fouling, in the production and handling of pharmaceuticals [11] or during the treatment of, for example, milk products [12], also depends on the interaction between such surfaces and the treated proteins.…”