Adsorption of Proteins on Stainless Steel Surfaces
نویسندگان
چکیده
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 surfaces was studied as a test model to identify the mechanism associated with bio-fouling. The proteins present in milk were chosen because of high fouling characteristics. In particular five milk proteins with different isoelectric points, molecular weights and hydrophobicities were considered. Protein adsorption was carried out using a quartz crystal microbalance with dissipation (QCM-D). The amount of protein adsorbed on the surface was calculated using the Sauerbrey model. In addition, the binding kinetics was modelled using different theoretical models to describe the adsorption mechanism. It was found that the adsorption model followed an irreversible binding to the surface. Finally, the data collected were used to identify the physical properties of proteins that induce surface binding.
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