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 degrees C, using a shrimp extract solution as a model shrimp food. At temperatures above 60 degrees 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 degrees 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 degrees C.