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^*

^*Corresponding author for this work

Research output: Indexed journal article › Article › peer-review

7 Citations (Scopus)

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 (~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.

Original language	English
Pages (from-to)	154-160
Number of pages	7
Journal	Colloids and Surfaces B: Biointerfaces
Volume	129
DOIs	https://doi.org/10.1016/j.colsurfb.2015.03.042
Publication status	Published - 1 May 2015
Externally published	Yes

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 7 Affordable and Clean Energy

Keywords

Contact angle
Fouling
Ovalbumin
Pre-adsorption
Whey protein

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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",

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

language = "English",

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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.

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KW - Fouling

KW - Ovalbumin

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KW - Whey protein

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DO - 10.1016/j.colsurfb.2015.03.042

M3 - Article

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SN - 0927-7765

VL - 129

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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

Abstract

UN SDGs

Keywords

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