2013 Fiscal Year Final Research Report
Analysis of adhesion and aggregation behaviors of food proteins during continuous heat processing
| Project/Area Number |
23580160
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Food science
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| Research Institution | Tokyo University of Marine Science and Technology |
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Principal Investigator |
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| Project Period (FY) |
2011 – 2013
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| Keywords | 食品タンパク質 / 熱凝集 / 付着 / 連続加熱装置 / ホエイ / ラクトグロブリン / 卵白 / オボアルブミン |
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| Research Abstract |
Adhesion of proteins to stainless steel heat exchange surfaces during continuous heat processing of whey and egg white was studied, especially focusing on the relationship between the extent of thermal aggregation and the adhesion ability of the aggregates. The results obtained for whey proteins indicated that the adhesion to stainless steel surface proceeded competitively with the thermal aggregation in liquid medium. The results obtained for egg white indicated that small multivalent anions adsorbed onto the stainless steel surface affected the adhesion of egg white proteins. These results will be useful for further analysis of both mechanism and kinetics of protein adhesion as well as for effective prevention of protein adhesion.
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Research Products
(6 results)
