Texture studies on edible protein fibres produced by a wet spinning technique. I. Fibres produced from casein and carrageenan

Downey, Gérard; Burgess, K. J.

doi:10.1111/j.1365-2621.1979.tb00843.x

Cited by 7 publications

(2 citation statements)

References 19 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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“…, 1975; Young & Lawrie, 1975; Swingler et al. , 1978; Downey & Burgess, 1979; Rusig, 1979; Culioli & Sale, 1981a; Chang et al. , 1987a).…”

Section: Introductionmentioning

confidence: 99%

Spinning of protein fibres from blue squat lobster (Cervimunida jhoni) industry by‐products

Pérez‐Won¹,

Madrid²,

Briones³

et al. 2007

Int J of Food Sci Tech

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The fresh whole crustaceans by-products from blue squat lobster (Cervimunida jhoni) were minced and the protein was solubilised with 0.1 m of NaOH. Then the solution was centrifuged and the supernatant was precipitated using 0.1 m of HCl. The dope was prepared with 4% of protein, solid NaOH and coadjutant (sodium alginate or carragenan). The dope was extruded through the trial-spinning machine and the fibre was formed. The results showed that the best condition of protein extraction was 90 min and pH 12.5 when 58.4% of protein from whole crustacean by-products could be extracted. The protein isolate was obtained at pH 4.0. The best fibres were obtained when the ratios protein/NaOH, and protein/coadjutant were 10:1 and 1:1 respectively. Rheological measurements of all dopes exhibited non-Newtonian behaviour and the experimental data were described by the power law model. The consistency index (k) of the dopes containing carragenan seem to be a parameter to evaluate dope spinnability.

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