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INFLUENCE OF SOLID SURFACE ENERGY ON PROTEIN ADSORPTION
Author(s) -
ADDESSO ANNE,
LUND DARYL B.
Publication year - 1997
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1997.tb00786.x
Subject(s) - adsorption , protein adsorption , contact angle , surface tension , fouling , solid surface , chemistry , surface energy , surface protein , chemical engineering , surface (topology) , chromatography , whey protein , organic chemistry , thermodynamics , chemical physics , biochemistry , biology , membrane , physics , geometry , mathematics , virology , engineering
Surface energy characteristics of a solid surface influence the extent and rate of protein adsorption. However, critical surface tension determined by contact angle measurements, cannot be used to predict the extent or rate of milk whey protein fouling onto a particular surface. Radioisotopic iodination of α‐la and β‐lg was used to show that protein adsorption onto a surface is dependent on protein concentration and temperature. Multilayer adsorption was observed with a single protein solution and with sequential exposure to the two whey proteins.