Temperature Effect on Pink Shrimp (Pandalus eous) Protein Adsorption onto a Stainless Steel Surface

To improve the cleaning efficiency of food production equipment, it is crucial to understand the formation of protein deposits. This study examined the adsorption behavior of shrimp (pink shrimp, Pandalus eous) proteins onto a stainless steel surface at temperatures of 30 – 95°C, using a shrimp extr...

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Bibliographic Details
Published in:FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015, Vol.21(3), pp.341-345
Main Authors: Hagiwara, Tomoaki, Suzuki, Madoka, Hasegawa, Yuki, Isago, Saki, Watanabe, Hisahiko, Sakiyama, Takaharu
Format: Article
Language:English
Subjects:
Adsorption
Decapoda
Deposition
Foods
Mathematical models
Pandalus eous
protein aggregation
Proteins
shrimp protein
Shrimps
stainless steel surface
Stainless steels
Surface chemistry
tropomyosin
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Summary:To improve the cleaning efficiency of food production equipment, it is crucial to understand the formation of protein deposits. This study examined the adsorption behavior of shrimp (pink shrimp, Pandalus eous) proteins onto a stainless steel surface at temperatures of 30 – 95°C, using a shrimp extract solution as a model shrimp food. At temperatures above 60°C, the total amount of adsorbed proteins increased rapidly. However, the adsorption ratio of tropomyosin, a major shrimp allergen, tended to decrease. Results of FT-IR analysis of heated shrimp extract solutions suggested that the intermolecular aggregation, occurring by thermal denaturation of proteins in the extract above 60°C, affected the adsorption behavior of proteins. SDS-PAGE of the extract solutions before and after the adsorption procedure showed that the type of adsorbed proteins onto the stainless steel surface changed markedly at temperatures above 60°C.
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.21.341