Utrecht University (Utrecht, Netherlands) & Nizo Food Research (Edo, Netherlands):

Tromp R. H., Van’t Hoff Laboratory for Physical and Colloid Chemistry, Debye Institute for Nanomaterials Science
van Iddekinge S., Van’t Hoff laboratory for Physical and Colloid Chemistry, Debye Institute for Nanomaterials Science

Max Planck Institute of Iron Research (Düsseldorf, Germany)
Ebbinghaus P.
Rabe M.

Max Planck Institute of Iron Research (Düsseldorf, Germany) & Norwegian University for Technics and Natural Sciences (Trondheim, Norway)
Erbe A., e-mail: a.erbe@mpie.de

The paper is devoted to examination of the problem if the surface of high-quality steel can provide the obstacle for adsorption of proteins. Sediments caused by adsorption of proteins often finalized in serious expenses. Adsorption mechanisms can be explained by chemistry of surfacial processes, and understanding of these mechanisms can help to develop the strategy impeding adsorption of proteins, and steel can play here the important role. Among critical parameters for adsorption of proteins, temperature of solution can be mentioned. Morphology of steel surface has no effect on adsorption, while microstructure and chemical composition of the surface of high-quality steel were not examined. The following important parameter that also was not investigated in this work, is chemistry of interaction between high-quality steel and protein. It is shown that adsorption can be prevented also e.g. by preliminary processing. Specially developed heat treatment or thermo-mechanical treatment procedures can be also used for obtaining the surfaces that minimize adsorption of proteins and impede just initial adsorption.

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