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RHEOLOGICAL PROPERTIES OF SINGLE‐CELL PROTEIN CONCENTRATE: DOPE FORMATION AND ITS FLOW BEHAVIOR
Author(s) -
HUANG FRANK,
RHA C. K.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb03364.x
Subject(s) - rheology , viscosity , spinning , coagulation , chemistry , extraction (chemistry) , chromatography , alkali metal , atmospheric temperature range , chemical engineering , intrinsic viscosity , materials science , polymer chemistry , thermodynamics , polymer , organic chemistry , composite material , psychology , physics , psychiatry , engineering
SUMMARY –Protein solution was made with single‐cell protein (SCP) concentrate obtained by alkali extraction of Torula dried yeast. The minimum coagulation temperature for the dope was determined. The dope containing 10–25% of the extracted protein having a pH range of 9–12 was subjected to viscosity measurement at a temperature lower than the coagulation temperature. The optimum protein content of the SCP concentrate dope for spinning seems to be in the range of 15–20% At pH 9, the dope attained maximum viscosities without gelation.