Influence of solid surface energy on protein adsorption

Surface energy characteristics of a solid surface influence the extent and rate of protein adsorption, However, critical surface tension determined by contact angle measurements, cannot be used to predict the extent or rare of milk whey protein fouling onto a particular surface, Radioisotopic iodination of alpha-la and beta-lg was used to show that protein adsorption onto a surface is dependent on protein concentration and temperature. Multilayer adsorption was observed with a single protein solution and with sequential exposure to the two whey proteins.