Non‐spinneret formation and functional properties of fibrous texturates based on a liquid two‐phase system water‐casein‐soya protein isolate

Suchkov, V. V.; Grinberg, V. Ya.; Bikbov, T. M.; Muschiolik, G.; Schmandke, H.; Tolstoguzov, V. B.

doi:10.1002/food.19880320706

Cited by 11 publications

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References 11 publications

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“…Typically, the resulting fibers (∼100 μm) are coagulated in baths containing acid and salt solutions, and then washed. Hydrocolloids, such as carrageenan , and alginate, , or vegetable proteins, such as soy or field bean protein, were used in combination with casein in a two-phase blend to decrease the solubility in water of the casein-based fibers produced. In the case of spun pea and fababean protein, fibers with a granular core and strand-like cortex were formed .…”

Section: Introductionmentioning

confidence: 99%

Formation of Fibrous Materials from Dense Calcium Caseinate Dispersions

2007

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Application of shear and cross-linking enzyme transglutaminase (Tgase) induced fibrous hierarchical structures in dense (30% w/w) calcium caseinate (Ca-caseinate) dispersions. Using Tgase was essential for the anisotropic structure formation. The fibrous materials showed anisotropy on both micro- and macroscale as determined with scanning electron microscopy (SEM) and mechanical analyses, respectively. SEM revealed protein fibers with a diameter of approximately 100-200 nm; visually, we observed fibers of about 1 mm. Both shear and Tgase affected the reinforcement of the fibers to a large extent, whereas the mechanical properties in the direction perpendicular to the shear flow remained constant. Shearing Ca-caseinate without Tgase yielded a slightly anisotropic layered structure. Both cross-linking in the absence of shear and cross-linking during mixing resulted in gels without alignment. The formation of shear- and enzyme-induced anisotropic structures was explained by aligning of protein aggregates due to shear and concurrent solidification of the aligned protein aggregates.

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Section: Introductionmentioning

confidence: 99%

Formation of Fibrous Materials from Dense Calcium Caseinate Dispersions

2007

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Mechanical and functional properties of anisotropic geleous fibres obtained from the two‐phase system of water — casein — sodium alginate

Suchkov

Grinberg

Muschiolik

et al. 1988

Nahrung

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Mechanical properties of geleous fibres obtained from the liquid two-phase system of water -caseinsodium alginate have been studied in relation to the conditions of coagulation and the protein phase volume fraction. Mechanical strength, moduli of elasticity and relaxation of the fibres have been shown to exhibit a linear dependence on the volume fraction of the protein phase which can be accounted for by the anisotropic structure of the fibres obtained. These fibres can be referred to as a continuous phase matrix filled with oriented microfilaments of quasi-infinite length that arise from the dispersed phase. Functional characteristics of fibres differing in terms of the protein phase content have been investigated along with organoleptic properties of nutritive compositions. It has been established that artifical products based on two-phase fibres surpass those manufactured from monophasic ones with respect to organoleptic and technological properties.

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Non‐spinneret formation and functional properties of fibrous texturates based on a liquid two‐phase system water‐casein‐field bean protein isolate

Suchkov

Popello

Bikbov

et al. 1988

Nahrung

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A. POPELLO, T. M. BIKBOV, V. YA. GRINBERG, V. T. DIANOVA. V. I. POLYAKOC. G . MUSCHIOLIK, R. SCHUBRING, H. SCHMANDKE and V. B. TOLSTOGUZOVThe effects of pH, calcium chloride concentration and coagulation temperature on sol-fraction yield during the formation of fibrous texturates from casein, field bean protein isolate (FBPI) and their mixtures have been studied. The optimal coagulation conditions in terms of least sol-fraction yield were pH 7.0, 0.04 M calcium chloride and 100 'C. These conditions allow one to avoid neutralization and numerous washings of the texturates. Also studied were functional properties of texturates with varied content of the protein components as well as organoleptic properties of fish products in which 20 of fish was replaced with the texturates. Due to the effect of texturates the general acceptability of the products will be improved and the losses duringcooking will be reduced.

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Non‐spinneret formation and functional properties of fibrous texturates based on a liquid two‐phase system water‐casein‐soya protein isolate

Cited by 11 publications

References 11 publications

Formation of Fibrous Materials from Dense Calcium Caseinate Dispersions

Formation of Fibrous Materials from Dense Calcium Caseinate Dispersions

Mechanical and functional properties of anisotropic geleous fibres obtained from the two‐phase system of water — casein — sodium alginate

Non‐spinneret formation and functional properties of fibrous texturates based on a liquid two‐phase system water‐casein‐field bean protein isolate

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