2015
DOI: 10.3136/fstr.21.341
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Temperature Effect on Pink Shrimp (<i>Pandalus eous</i>) Protein Adsorption onto a Stainless Steel Surface

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Cited by 2 publications
(3 citation statements)
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“…Reduction in adsorption with increase in temperature has also been reported by Yuan et al, (2007), Maleki et al, (2012)and Hagiwara et al, (2015) and the observed reduction in adsorption with increase in temperature was also associated with reduced mobility of the molecules and exothermic sorption at increased temperature. However, the effect of temperature on greenzyme and rhamnolipid adsorption can also be influenced by thermodynamic of the adsorption process specific to their system.…”
Section: Effect Of Temperature On Adsorption Of Rhamnolipid and Greensupporting
confidence: 67%
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“…Reduction in adsorption with increase in temperature has also been reported by Yuan et al, (2007), Maleki et al, (2012)and Hagiwara et al, (2015) and the observed reduction in adsorption with increase in temperature was also associated with reduced mobility of the molecules and exothermic sorption at increased temperature. However, the effect of temperature on greenzyme and rhamnolipid adsorption can also be influenced by thermodynamic of the adsorption process specific to their system.…”
Section: Effect Of Temperature On Adsorption Of Rhamnolipid and Greensupporting
confidence: 67%
“…(Norde and Lyklema, 1978;Wahlgren and Arnebrant, 1991;Dubey, 2005) while some others have observed decreased adsorption e.g. (Mitra and Chattoraj, 1979;Yuan et al, 2007;Ladan, 2008;Maleki et al, 2012;Hagiwara et al, 2015), yet others have observed both effects (Dillman and Miller, 1973) and even non effect (Addesso and Lund, 1997) with increased temperature. This suggests that different biosurfactants show different thermal characteristics based on their source bacteria (Kuznetsov and Oppenheimer, 2012).…”
Section: Effect Of Temperature On Adsorption Of Rhamnolipid and Greenmentioning
confidence: 99%
“…Previous studies have reported different effects of temperature on enzyme adsorption such as increased adsorption [64,65], decreased adsorption [66][67][68], both effects [69] and no effect [70]. However, common to all enzymes is a peculiar denaturation temperature above which their molecules get denatured [10,56].…”
Section: Temperature Effectmentioning
confidence: 99%