The effect of pre-adsorption of OVA or WPC on subsequent OVA or WPC fouling on heated stainless steel surface

Huiting Lv; Song Huang; Ruben Mercadé-Prieto; Xue E. Wu; Xiao Dong Chen

doi:10.1016/j.colsurfb.2015.03.042

The effect of pre-adsorption of OVA or WPC on subsequent OVA or WPC fouling on heated stainless steel surface

Huiting Lv
, Song Huang
, Ruben Mercadé-Prieto
, Xue E. Wu
, Xiao Dong Chen^*

^*Autor corresponent d’aquest treball

Producció científica: Article en revista indexada › Article › Avaluat per experts

7 Cites (Scopus)

Resum

Fouling on the heat exchanger surface during food processing has been researched extensively due to its great importance in energy efficiency, product quality and food safety. The nature of heat exchanger surface has an effect on the initial deposition behavior and deposit removal behavior to some degree. Protein adsorption on surface is considered to be the initial stage in fouling. In the current study, protein 'pre-adsorption' at room temperature on stainless steel has been investigated as a means to influence the behavior of protein fouling at pasteurization temperatures. Pre-adsorption was carried out with whey protein concentrate (WPC) and ovalbumin (OVA), respectively, which reduced the fouling of OVA (~20-30% energy saving in the processing time examined). However, the pre-adsorption had little effect on fouling of whey protein concentrate. Contact angles were measured to show the surface change due to protein pre-adsorption. Protein pre-adsorption made the surfaces more hydrophilic.

Idioma original	Anglès
Pàgines (de-a)	154-160
Nombre de pàgines	7
Revista	Colloids and Surfaces B: Biointerfaces
Volum	129
DOIs	https://doi.org/10.1016/j.colsurfb.2015.03.042
Estat de la publicació	Publicada - 1 de maig 2015
Publicat externament	Sí

SDG de les Nacions Unides

Aquest resultat contribueix als següents objectius de desenvolupament sostenible.

ODS 7 Energia neta i assequible

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10.1016/j.colsurfb.2015.03.042

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title = "The effect of pre-adsorption of OVA or WPC on subsequent OVA or WPC fouling on heated stainless steel surface",

abstract = "Fouling on the heat exchanger surface during food processing has been researched extensively due to its great importance in energy efficiency, product quality and food safety. The nature of heat exchanger surface has an effect on the initial deposition behavior and deposit removal behavior to some degree. Protein adsorption on surface is considered to be the initial stage in fouling. In the current study, protein 'pre-adsorption' at room temperature on stainless steel has been investigated as a means to influence the behavior of protein fouling at pasteurization temperatures. Pre-adsorption was carried out with whey protein concentrate (WPC) and ovalbumin (OVA), respectively, which reduced the fouling of OVA (\textasciitilde{}20-30\% energy saving in the processing time examined). However, the pre-adsorption had little effect on fouling of whey protein concentrate. Contact angles were measured to show the surface change due to protein pre-adsorption. Protein pre-adsorption made the surfaces more hydrophilic.",

keywords = "Contact angle, Fouling, Ovalbumin, Pre-adsorption, Whey protein",

author = "Huiting Lv and Song Huang and Ruben Mercad{\'e}-Prieto and Wu, \{Xue E.\} and Chen, \{Xiao Dong\}",

note = "Funding Information: The work was supported by the grants from National High Technology Research and Development Program of China (No. 2011AA100802-3 ), National Natural Science Foundation of China (NSFC) (Grant No. 21205099 ) and the Research Fund for the Doctoral Program of Higher Education of China (Ministry of Education) (Grant No. 20120121120018 ). Publisher Copyright: {\textcopyright} 2015 Elsevier B.V.",

year = "2015",

month = may,

day = "1",

doi = "10.1016/j.colsurfb.2015.03.042",

language = "English",

volume = "129",

pages = "154--160",

journal = "Colloids and Surfaces B: Biointerfaces",

issn = "0927-7765",

publisher = "Elsevier B.V.",

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T1 - The effect of pre-adsorption of OVA or WPC on subsequent OVA or WPC fouling on heated stainless steel surface

AU - Lv, Huiting

AU - Huang, Song

AU - Mercadé-Prieto, Ruben

AU - Wu, Xue E.

AU - Chen, Xiao Dong

N1 - Funding Information: The work was supported by the grants from National High Technology Research and Development Program of China (No. 2011AA100802-3 ), National Natural Science Foundation of China (NSFC) (Grant No. 21205099 ) and the Research Fund for the Doctoral Program of Higher Education of China (Ministry of Education) (Grant No. 20120121120018 ). Publisher Copyright: © 2015 Elsevier B.V.

PY - 2015/5/1

Y1 - 2015/5/1

N2 - Fouling on the heat exchanger surface during food processing has been researched extensively due to its great importance in energy efficiency, product quality and food safety. The nature of heat exchanger surface has an effect on the initial deposition behavior and deposit removal behavior to some degree. Protein adsorption on surface is considered to be the initial stage in fouling. In the current study, protein 'pre-adsorption' at room temperature on stainless steel has been investigated as a means to influence the behavior of protein fouling at pasteurization temperatures. Pre-adsorption was carried out with whey protein concentrate (WPC) and ovalbumin (OVA), respectively, which reduced the fouling of OVA (~20-30% energy saving in the processing time examined). However, the pre-adsorption had little effect on fouling of whey protein concentrate. Contact angles were measured to show the surface change due to protein pre-adsorption. Protein pre-adsorption made the surfaces more hydrophilic.

AB - Fouling on the heat exchanger surface during food processing has been researched extensively due to its great importance in energy efficiency, product quality and food safety. The nature of heat exchanger surface has an effect on the initial deposition behavior and deposit removal behavior to some degree. Protein adsorption on surface is considered to be the initial stage in fouling. In the current study, protein 'pre-adsorption' at room temperature on stainless steel has been investigated as a means to influence the behavior of protein fouling at pasteurization temperatures. Pre-adsorption was carried out with whey protein concentrate (WPC) and ovalbumin (OVA), respectively, which reduced the fouling of OVA (~20-30% energy saving in the processing time examined). However, the pre-adsorption had little effect on fouling of whey protein concentrate. Contact angles were measured to show the surface change due to protein pre-adsorption. Protein pre-adsorption made the surfaces more hydrophilic.

KW - Contact angle

KW - Fouling

KW - Ovalbumin

KW - Pre-adsorption

KW - Whey protein

UR - https://www.scopus.com/pages/publications/84929951809

U2 - 10.1016/j.colsurfb.2015.03.042

DO - 10.1016/j.colsurfb.2015.03.042

M3 - Article

C2 - 25863709

AN - SCOPUS:84929951809

SN - 0927-7765

VL - 129

SP - 154

EP - 160

JO - Colloids and Surfaces B: Biointerfaces

JF - Colloids and Surfaces B: Biointerfaces

ER -

The effect of pre-adsorption of OVA or WPC on subsequent OVA or WPC fouling on heated stainless steel surface

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