Effects of Ionic Substances on the Adsorption of Egg White Proteins to a Stainless Steel Surface
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概要
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The surface fouling of food processing equipment by proteins was studied by investigating the adsorption of egg white proteins to the surface of stainless steel (SS) at pH 7.4 and 30 °C, and particularly the effects of different types of ionic substances. Ovalbumin and ovomucoid, acidic egg white proteins, were less adsorbed in the presence of phosphate (P<SUB>i</SUB>), a multivalent anion, than in the presence of HEPES, an amphoteric ion. On the other hand, lysozyme, a basic egg white protein, was more adsorbed in the presence of P<SUB>i</SUB> than in the presence of HEPES. Citrate as another multivalent anion and taurine as another amphoteric ion affected the respective adsorption of those egg white proteins similarly to P<SUB>i</SUB> and HEPES. The adsorption of an egg white protein to an SS surface therefore depended on the combination of the type of protein and the effective charge of the coexisting ionic substance. This behaviour can be well explained by assuming that a small ionic substance precedes a protein in attaching to an SS surface, resulting in an alteration to the effective surface charge. Pretreating SS with a P<SUB>i</SUB> buffer lowered the amount of ovalbumin adsorbed with the HEPES buffer, demonstrating that P<SUB>i</SUB> can attach to and remain on the SS surface to affect the subsequent protein adsorption.
- 2012-03-23
著者
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Sakiyama Takaharu
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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Sugiyama Hiroki
Department Of Cardiovascular Medicine Okayama University Graduate School Of Medicine Dentistry And P
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Hagiwara Tomoaki
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Sugiyama Hiroki
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Sakiyama Takaharu
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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WATANABE Hisahiko
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Hagiwara Tomoaki
Department of Applied Biological Chemistry, Division of Agriculture and Agricultural Life Sciences, The University of Tokyo:(Present address)Department of Food Science and Technology, tokyo University of Fisheries
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WATANABE HISAHIKO
Department of Chemical Engineering, University of Tokyo
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