Effect of Sodium Chloride on the Adsorption of Proteins from Pink Shrimp (<i>Pandalus eous</i>) onto Stainless Steel Surfaces

Abstract

Cross-contamination of protein deposits to other food products can cause serious issues in food plants, where several products might be processed using the same equipment. The key to preventing cross-contamination of foods is the thorough cleaning of work surfaces. To establish an optimum cleaning process for such equipment, understanding of the adhesion behavior of proteins on food-contact surfaces is important. This work aims to examine the effect of sodium chloride (NaCl) on the adsorption of shrimp proteins onto stainless steel surfaces.The presence of NaCl during extraction slightly increased the ratio of adsorbed total protein, while that of the protein tropomyosin, a major shrimp allergen, decreased. The addition of NaCl to the shrimp protein extract postextraction had no effect on the ratios of adsorbed total protein and tropomyosin. The addition of NaCl during extraction affected both the protein composition of the extract and the major type of protein adsorbed onto stainless steel surfaces.

Separation of the heme protein cytochrome C using a 3D structured graphene oxide bionanocomposite as an adsorbent

“…On the other hand, the effect of salt concentration is one of the main factors studied on protein adsorption, as mentioned in several studies. 23–25 As observed in Fig. 3(b) and (c), the adsorption capacities decrease as both the NaCl and KCl concentrations in the medium increase.…”

“…Thus, the reduced adsorbate–adsorbent electrostatic interactions can change the adsorption capacity of the protein. 27…”

“…Thus, the reduced adsorbate-adsorbent electrostatic interactions can change the adsorption capacity of the protein. 27 Comprehending the interactions between graphene-based materials and proteins is important, as it could represent significant advances in bio-based applications, including biosensors development, drug delivery, and protein separation. 28 From the literature, protein adsorption onto nanoparticles depends on many factors, including the adsorbent and adsorbate surface charges.…”

Effect of pressure cooking alone and in combination with other treatments on shrimp allergic protein, tropomyosin

“…It can be due to the increase in solubility of myofibrillar proteins in presence of salt ions. Ratanasumawong et al (2015) reported that presence of NaCl during extraction of shrimp protein from a stainless steel surface slightly increased the ratio of adsorbed total protein, while that of tropomyosin, decreased. Sockalingam et al (2018) observed a reduction in number of protein bands below 40 kDa and a very low intense band at 36-38 kDa in Macrobrachium rosenbergii treated overnight in vinegar.…”