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  Adsorption of proteins on the surface of high-quality steel used in the food industry

Tromp, R. H., van Iddekinge, S., Ebbinghaus, P., Rabe, M., Erbe, A., & Erbe, A. (2018). Adsorption of proteins on the surface of high-quality steel used in the food industry. Chernye Metally, (6), 58-61.

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Item Permalink: http://hdl.handle.net/21.11116/0000-0002-CF6F-A Version Permalink: http://hdl.handle.net/21.11116/0000-0002-CF70-7
Genre: Journal Article

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 Creators:
Tromp, Robert Hans1, Author              
van Iddekinge, Sven1, Author              
Ebbinghaus, Petra2, Author              
Rabe, Michael3, Author              
Erbe, Andreas2, 4, Author              
Erbe, Andreas2, Author              
Affiliations:
1Van’t Hoff Laboratory for Physical and Colloid Chemistry, Debye Institute for Nanomaterials Science, Utrecht University, Utrecht, The Niederlands, und Nizo food research, Ede, The Niederlands, ou_persistent22              
2Interface Spectroscopy, Interface Chemistry and Surface Engineering, Max-Planck-Institut für Eisenforschung GmbH, Max Planck Society, ou_1863358              
3Nizo Food Research, Edo, The Netherlands, ou_persistent22              
4Department of Materials Science and Engineering, NTNU - Norwegian University of Science and Technology, 7491 Trondheim, Norway, ou_persistent22              

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 Abstract: The paper is devoted to examination of the problem if the surface of high-quality steel can provide the obstacle for adsorption of proteins. Sediments caused by adsorption of proteins often finalized in serious expenses. Adsorption mechanisms can be explained by chemistry of surfacial processes, and understanding of these mechanisms can help to develop the strategy impeding adsorption of proteins, and steel can play here the important role. Among critical parameters for adsorption of proteins, temperature of solution can be mentioned. Morphology of steel surface has no effect on adsorption, while microstructure and chemical composition of the surface of high-quality steel were not examined. The following important parameter that also was not investigated in this work, is chemistry of interaction between high-quality steel and protein. It is shown that adsorption can be prevented also e.g. by preliminary processing. Specially developed heat treatment or thermo-mechanical treatment procedures can be also used for obtaining the surfaces that minimize adsorption of proteins and impede just initial adsorption. © 2018 Ore and Metals Publishing house. All rights reserved.

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Language(s): eng - English
 Dates: 2018-06-01
 Publication Status: Published in print
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 Table of Contents: -
 Rev. Method: Peer
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Title: Chernye Metally
  Other : Ferrous Metals
Source Genre: Journal
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Publ. Info: Moscow, Russia : Ore and Metals Publishing House
Pages: - Volume / Issue: (6) Sequence Number: - Start / End Page: 58 - 61 Identifier: ISSN: 0132-0890
CoNE: https://pure.mpg.de/cone/journals/resource/0132-0890