Adhesion Behaviors of Egg White Proteins to Stainless Steel Surfaces
نویسندگان
چکیده
منابع مشابه
Adsorption of Proteins on Stainless Steel Surfaces
Understanding adsorption phenomena on stainless steel surfaces is of important because stainless steel is widely used from food and dairy to pharmaceutical industries. Protein adsorption and fouling undermines the efficiency of stainless steel process equipments and leads to an increase in operational costs due to regular cleaning. For this reason, adsorption of milk proteins on stainless steel...
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Stainless steel coupons were treated with skim milk and subsequently challenged with individual bacterial suspensions of Staphylococcus aureus, Pseudomonas fragi, Escherichia coli, Listeria monocytogenes, and Serratia marcescens. The numbers of attached bacteria were determined by direct epifluorescence microscopy and compared with the attachment levels on clean stainless steel with two differe...
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Thermal characteristics of egg white proteins (EWP) may differ in the presence of saccharides. Therefore, the influence of saccharides including carboxymethyl cellulose (CMC), pectin, sucrose and maltodextrin and heating time on physicochemical characteristics of EWP as a whole were studied. Investigation of Heat Coagulation Time (HCT), solubility, turbidity and protein secondary structure of h...
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In the food industry, microbial adhesion to equipment surfaces and subsequent development of biofilm are very serious issues because of potential to cause cross-contamination, which leads to lowered shelf-life, food spoilage, and transmission of disease [1-4]. Adhesion and subsequent growth on surfaces is a common strategy of bacteria for survival in both natural habitats and man-made environme...
متن کاملEgg White Proteins
Egg white as a protein system possesses much interest, both biochemical and technological. Study of the egg white proteins has been handicapped by the difficulty of preparation. The five variant system developed by Cohn and coworkers for the fractionation of plasma offers many advantages over the salting-out techniques (1). Low temperatures are employed to improve protein stability. Since low s...
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ژورنال
عنوان ژورنال: Nippon Shokuhin Kagaku Kogaku Kaishi
سال: 2012
ISSN: 1341-027X,1881-6681
DOI: 10.3136/nskkk.59.227