Analysis of adhesion and aggregation behaviors of food proteins during continuous heat processing

研究了乳清和蛋清连续加热过程中蛋白质在不锈钢换热表面的粘附性，重点研究了蛋白质热聚集程度与聚集体粘附性之间的关系。对乳清蛋白的研究结果表明，在液体介质中，乳清蛋白与不锈钢表面的粘附性与热聚集性是竞争性的。对蛋清的研究结果表明，吸附在不锈钢表面的小分子多价阴离子影响了蛋清蛋白的粘附性。这些结果将有助于进一步分析蛋白质黏附的机理和动力学，以及有效地防止蛋白质黏附。

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.