English
 
Help Privacy Policy Disclaimer
  Advanced SearchBrowse

Item

ITEM ACTIONSEXPORT
Add to Basket
  Local TagsRelease HistoryDetailsSummary

Released
Journal Article

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

MPS-Authors
/persons/resource/persons125121

Ebbinghaus,  Petra
Interface Spectroscopy, Interface Chemistry and Surface Engineering, Max-Planck-Institut für Eisenforschung GmbH, Max Planck Society;

/persons/resource/persons125132

Erbe,  Andreas
Interface Spectroscopy, Interface Chemistry and Surface Engineering, Max-Planck-Institut für Eisenforschung GmbH, Max Planck Society;
Department of Materials Science and Engineering, NTNU - Norwegian University of Science and Technology, 7491 Trondheim, Norway;

/persons/resource/persons125132

Erbe,  Andreas
Interface Spectroscopy, Interface Chemistry and Surface Engineering, Max-Planck-Institut für Eisenforschung GmbH, Max Planck Society;

External Resource
No external resources are shared
Fulltext (restricted access)
There are currently no full texts shared for your IP range.
Fulltext (public)
There are no public fulltexts stored in PuRe
Supplementary Material (public)
There is no public supplementary material available
Citation

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.


Cite as: https://hdl.handle.net/21.11116/0000-0002-CF6F-A
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.