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Protein Adsorption In The Food Industry
Protein adsorption refers to the adhesion of proteins to solid surfaces. This phenomenon is an important issue in the food processing industry, particularly in milk processing and wine making, wine and beer making. Excessive adsorption, or protein fouling, can lead to health and sanitation issues, as the adsorbed protein is very difficult to clean and can harbor bacteria, as is the case in biofilms. Product quality can be adversely affected if the adsorbed material interferes with processing steps, like pasteurization. However, in some cases protein adsorption is used to improve food quality, as is the case in Finings, fining of wines. Protein adsorption Protein adsorption and protein fouling can cause major problems in the food industry (particularly the dairy industry) when proteins from food adsorb to processing surfaces, such as stainless steel or plastic (e.g. polypropylene). Protein fouling is the gathering of protein aggregates on a surface. This is most common in heating ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adsorption
Adsorption is the adhesion of atoms, ions or molecules from a gas, liquid or dissolved solid to a surface. This process creates a film of the ''adsorbate'' on the surface of the ''adsorbent''. This process differs from absorption, in which a fluid (the ''absorbate'') is dissolved by or permeates a liquid or solid (the ''absorbent''). Adsorption is a '' surface phenomenon'', while absorption involves the whole volume of the material, although adsorption does often precede absorption. The term ''sorption'' encompasses both processes, while ''desorption'' is the reverse of it. Like surface tension, adsorption is a consequence of surface energy. In a bulk material, all the bonding requirements (be they ionic, covalent or metallic) of the constituent atoms of the material are fulfilled by other atoms in the material. However, atoms on the surface of the adsorbent are not wholly surrounded by other adsorbent atoms and therefore can attract adsorbates. The exact nature of the bon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plate Heat Exchanger
A plate heat exchanger is a type of heat exchanger that uses metal plates to transfer heat between two fluids. This has a major advantage over a conventional heat exchanger in that the fluids are exposed to a much larger surface area because the fluids are spread out over the plates. This facilitates the transfer of heat, and greatly increases the speed of the temperature change. Plate heat exchangers are now common and very small brazed versions are used in the hot-water sections of millions of combination boilers. The high heat transfer efficiency for such a small physical size has increased the domestic hot water (DHW) flowrate of combination boilers. The small plate heat exchanger has made a great impact in domestic heating and hot-water. Larger commercial versions use gaskets between the plates, whereas smaller versions tend to be brazed. The concept behind a heat exchanger is the use of pipes or other containment vessels to heat or cool one fluid by transferring heat betwe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Micelles
A micelle () or micella () (plural micelles or micellae, respectively) is an aggregate (or supramolecular assembly) of surfactant amphipathic lipid molecules dispersed in a liquid, forming a colloid, colloidal suspension (also known as associated colloidal system). A typical micelle in aqueous solution, water forms an aggregate with the hydrophilic "head" regions in contact with surrounding solvent, sequestering the hydrophobic single-tail regions in the micelle centre. This phase is caused by the Lipid bilayer phase behavior, packing behavior of single-tail lipids in a lipid bilayer, bilayer. The difficulty filling all the volume of the interior of a bilayer, while accommodating the area per head group forced on the molecule by the hydration of the lipid head group, leads to the formation of the micelle. This type of micelle is known as a normal-phase micelle (oil-in-water micelle). Inverse micelles have the head groups at the centre with the tails extending out (water-in-oil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Denaturation (biochemistry)
In biochemistry, denaturation is a process in which proteins or nucleic acids lose the quaternary structure, tertiary structure, and secondary structure which is present in their native state, by application of some external stress or compound such as a strong acid or base, a concentrated inorganic salt, an organic solvent (e.g., alcohol or chloroform), agitation and radiation or heat. If proteins in a living cell are denatured, this results in disruption of cell activity and possibly cell death. Protein denaturation is also a consequence of cell death. Denatured proteins can exhibit a wide range of characteristics, from conformational change and loss of solubility to aggregation due to the exposure of hydrophobic groups. The loss of solubility as a result of denaturation is called ''coagulation''. Denatured proteins lose their 3D structure and therefore cannot function. Protein folding is key to whether a globular or membrane protein can do its job correctly; it must be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactalbumin
Lactalbumin, also known as "whey protein", is the albumin contained in milk and obtained from whey. Lactalbumin is found in the milk of many mammals. There are alpha and beta lactalbumins; both are contained in milk. Targeted small scientific studies suggest that certain types of lactalbumin (whey protein) may improve immune responsiveness and increase levels of glutathione systemically in animals and which apparently possess antiviral (against viruses), anti-apoptotic (impede cell death) and anti-tumor (against cancers or tumors) activities in humans, but larger and better studies are needed to confirm these attributions. See also * Alpha-lactalbumin * Beta-lactoglobulin β-Lactoglobulin (BLG) is the major whey protein of cow and sheep's milk (~3 g/L), and is also present in many other mammalian species; a notable exception being humans. Its structure, properties and biological role have been reviewed many time ... References Notes External links * {{Authority control ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactoglobulin
β-Lactoglobulin (BLG) is the major whey protein of cow and sheep's milk (~3 g/L), and is also present in many other mammalian species; a notable exception being humans. Its structure, properties and biological role have been reviewed many times. BLG is considered to be a milk allergen. Function The major protein in whey is β-lactoglobulin, followed by alpha-lactalbumin, α-lactalbumin (β-lactoglobulin ≈ 65%, α-lactalbumin ≈ 25%, serum albumin ≈ 8%, other ≈ 2%). β-lactoglobulin is a lipocalin protein, and can bind many hydrophobic molecules, suggesting a role in their transport. β-lactoglobulin has also been shown to be able to bind iron via siderophores and thus might have a role in combating pathogens. Upon ingestion BLG is able to shuttle complexed iron into human immune cells, thereby providing micronutrition to these cells and participating in immune tolerance. A homologue of β-lactoglobulin is lacking in human breast mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Denaturization
In biochemistry, denaturation is a process in which proteins or nucleic acids lose the quaternary structure, tertiary structure, and secondary structure which is present in their native state, by application of some external stress or compound such as a strong acid or base, a concentrated inorganic salt, an organic solvent (e.g., alcohol or chloroform), agitation and radiation or heat. If proteins in a living cell are denatured, this results in disruption of cell activity and possibly cell death. Protein denaturation is also a consequence of cell death. Denatured proteins can exhibit a wide range of characteristics, from conformational change and loss of solubility to aggregation due to the exposure of hydrophobic groups. The loss of solubility as a result of denaturation is called ''coagulation''. Denatured proteins lose their 3D structure and therefore cannot function. Protein folding is key to whether a globular or membrane protein can do its job correctly; it must be fol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Composition Of Milk Pie Chart
Composition or Compositions may refer to: Arts and literature *Composition (dance), practice and teaching of choreography *Composition (language), in literature and rhetoric, producing a work in spoken tradition and written discourse, to include visuals and digital space *Composition (music), an original piece of music and its creation *Composition (visual arts), the plan, placement or arrangement of the elements of art in a work * ''Composition'' (Peeters), a 1921 painting by Jozef Peeters *Composition studies, the professional field of writing instruction * ''Compositions'' (album), an album by Anita Baker *Digital compositing, the practice of digitally piecing together a video Computer science *Function composition (computer science), an act or mechanism to combine simple functions to build more complicated ones *Object composition, combining simpler data types into more complex data types, or function calls into calling functions History *Composition of 1867, Austro-Hungarian/ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Isoelectric Point
The isoelectric point (pI, pH(I), IEP), is the pH at which a molecule carries no net electrical charge or is electrically neutral in the statistical mean. The standard nomenclature to represent the isoelectric point is pH(I). However, pI is also used. For brevity, this article uses pI. The net charge on the molecule is affected by pH of its surrounding environment and can become more positively or negatively charged due to the gain or loss, respectively, of protons (H+). Surfaces naturally charge to form a double layer. In the common case when the surface charge-determining ions are H+/HO−, the net surface charge is affected by the pH of the liquid in which the solid is submerged. The pI value can affect the solubility of a molecule at a given pH. Such molecules have minimum solubility in water or salt solutions at the pH that corresponds to their pI and often precipitate out of solution. Biological amphoteric molecules such as proteins contain both acidic and basic function ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Debye Length
In plasmas and electrolytes, the Debye length \lambda_ (also called Debye radius), is a measure of a charge carrier's net electrostatic effect in a solution and how far its electrostatic effect persists. With each Debye length the charges are increasingly electrically screened and the electric potential decreases in magnitude by 1/ e. A Debye sphere is a volume whose radius is the Debye length. Debye length is an important parameter in plasma physics, electrolytes, and colloids (DLVO theory). The corresponding Debye screening wave vector k_=1/\lambda_ for particles of density n, charge q at a temperature T is given by k_^2=4\pi n q^2/(k_T) in Gaussian units. Expressions in MKS units will be given below. The analogous quantities at very low temperatures (T \to 0) are known as the Thomas–Fermi length and the Thomas–Fermi wave vector. They are of interest in describing the behaviour of electrons in metals at room temperature. The Debye length is named after the Dutch-America ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Surface Charge
Surface charge is a two-dimensional surface with non-zero electric charge. These electric charges are constrained on this 2-D surface, and surface charge density, measured in coulombs per square meter (C•m−2), is used to describe the charge distribution on the surface. The electric potential is continuous across a surface charge and the electric field is discontinuous, but not infinite; this is unless the surface charge consists of a dipole layer. In comparison, the potential and electric field both diverge at any point charge or linear charge. In physics, at equilibrium, an ideal conductor has no charge on its interior; instead, the entirety of the charge of the conductor resides on the surface. However, this only applies to the ideal case of infinite electrical conductivity; The majority of the charge of an actual conductor resides within the skin depth of the conductor's surface. For dielectric materials, upon the application of an external electric field, the positive charg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
