1981
DOI: 10.1111/j.1745-4603.1981.tb00543.x
|View full text |Cite
|
Sign up to set email alerts
|

Spinning of Fababean Protein 1. Flow Properties of Fababean Protein Dopes by Capillary Extrusion Viscometry

Abstract: Flow properties of Fababean protein dopes were studied by capillary extrusion viscometry. The consistency of these dopes was time dependent for pH values between 11 and 13 and it increased slightly with time. At still higher pH values it decreased sharply after 1 h aging. For protein concentration between 11% and 15% (w/w), and pH 11–13.5, these dopes exhibited shear thinning behaviour in the shear rate range 500–20,000 s−1 and they followed the power law τ= cγn. This relationship could be written in the dimen… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1

Citation Types

0
3
0

Year Published

1982
1982
2007
2007

Publication Types

Select...
4
3

Relationship

0
7

Authors

Journals

citations
Cited by 8 publications
(3 citation statements)
references
References 10 publications
0
3
0
Order By: Relevance
“…Sensitivity. In order to test the sensitivity of the glucoside method, a protein isolate from Ascott cultivar faba bean flour (Gueguen et al, 1980) and the related spun proteins (Culioli and Sale, 1981) were examined for their glucoside contents. Vicine and convicine were detected at 2 X 10"2% and 8 X 10™3%, respectively, for the protein isolate and 2 X 10"5% and 9 X 10~®% for the spun proteins (glucoside levels were decreased by a factor of 1000 after the spinning process).…”
Section: Resultsmentioning
confidence: 99%
“…Sensitivity. In order to test the sensitivity of the glucoside method, a protein isolate from Ascott cultivar faba bean flour (Gueguen et al, 1980) and the related spun proteins (Culioli and Sale, 1981) were examined for their glucoside contents. Vicine and convicine were detected at 2 X 10"2% and 8 X 10™3%, respectively, for the protein isolate and 2 X 10"5% and 9 X 10~®% for the spun proteins (glucoside levels were decreased by a factor of 1000 after the spinning process).…”
Section: Resultsmentioning
confidence: 99%
“…, 1975; Young & Lawrie, 1975; Swingler et al. , 1978; Downey & Burgess, 1979; Rusig, 1979; Culioli & Sale, 1981a; Chang et al. , 1987a).…”
Section: Introductionmentioning
confidence: 99%
“…One of the most important stages of the spinning process is the preparation of a protein dope in which the macromolecules are unfolded by the action of denaturing agents such as alkalis. The denaturation of protein chains is of particular importance as it affects the ability of molecules to become orientated as they flow through the spinneret and governs the number and intensity of bonds established between the chains during the precipitation and stretching processes (Culioli & Sale, 1981a).…”
Section: Introductionmentioning
confidence: 99%