Zur Rheologie und Verspinnung alkalischer Lösungen aus Sonnenblumensaatglobulin und Casein

Abstract

The specific demand of sodium hydroxide is determined for the dissolution of sunflower seed globulin, casein and a mixture of them to equal parts. In low protein-containing solutions it depends for sunflower seed globulin very much on the sodium chloride concentration. From sunflower seed globulin, casein and a mixture of them to equal parts are prepared with sodium hydroxide high protein-containing alkaline solutions. Sunflower seed globulin forms temporally a gel phase. After this phase the solution of sunflower seed globulin shows like casein and a mixture of sunflower seed globulin/casein (I:I) pseudoplastic flow. The flow curves of the pseudoplastic solutions are described mathematically with the OSWALDian power statement. By alkaline solutions of casein and sunflower seed globulin/casein (I:I) the flow exponent n is distributed statistically about 0.9, by solutions of sunflower seed globulin a distribution exists about the mean values n = 0.85 and n = 0.50. lg k depends in all protein solutions on the concentration of protein, sodium chloride, sodium hydroxide and on the temperature and time. For all protein solutions exists a linear relation between the logarithm of viscosity and the reciprocal temperature for lg k and I/T, which is derived normally for NEWTONian flow behaviour. In a suitable scope of spinning for all protein solutions are carried out complete factorial experiment, which guide to regression equations of lg k; in the case of sunflower seed globulin are calculated also a regression equation of the flow exponent n. Going out from the parameters of the spinning process the properties of the spun sunflower seed globulin/casein (I:I) fibers are described.

Preparation and application of vegetable proteins, especially proteins from sunflower seed, for human consumption. An approach

“…Tables 13 and 14) [18, 74, 82, 831. Such investigations show a great variety of results, thus, not permitting a reliable statement on the suitability of proteins for specific applications. In general, sunflower proteins on Typical examples to state this, are to process them into [42,[75][76][77] as well as Table 13 Functional properties of acid butanol extracted sunflower protein concentrate in comparison with soybean proteins [82] the basis of seed flours obtained in the traditional process of expelling the seed and extracting the oil have functional properties which are behind those of soy proteins. This refers, first of all, to solubility in the pH neutral and acidic range and, for the most part, also to emulsification properties and foaming characteristics.…”

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

“…Meat industry by-products and waste such as lung and stomach protein (Young & Lawrie, 1975) and blood plasma (Young & Lawrie, 1975;Swingler & Lawrie, 1977) have been the chief sources of such animal protein. There has also been some interest in the use of casein for edible fibre production (Schwartz, 1940;Schmandke et al, 1976b).…”

Modifizierung der funktionellen Eigenschaften von Ackerbohnenprotein durch Acetylierung

“…In Anlehnung an friihere Versuche n i t verschiedenen Pflanzenproteinen [24, Bemerkenswert ist, daD die bei einem gegenuber sonstigen Spinnlosungen mit einem niedrigen pH-Wert (< 10) herstellbaren Spinnlosungen eine mit steigendem Acetylierungsgrad des Pflanzenproteinanteils hohere scheinbare Viskositat ($ aufweisen, so daB zum Verspinnen mit der in [25] beschriebenen Laborspinnanlage ein geringerer Gesamtproteingehalt verwendet werden muD. Ohne die Problematik abschlieSend bearbeitet zu haben, kann aber bereits festgestellt werden, daD sich.…”