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FIBROUS PROTEIN FROM COTTAGE CHEESE WHEY
Author(s) -
JAYNES H. O.,
ASAN T.
Publication year - 1976
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.1365-2621.1976.tb00723_41_4.x
Subject(s) - ultimate tensile strength , sodium hexametaphosphate , chemistry , sodium , aqueous solution , dodecylbenzene , spinning , whey protein , acetic acid , elongation , sulfonate , chromatography , materials science , composite material , polymer chemistry , organic chemistry
A concentrate of whey protein (WPC) was prepared from cottage cheese whey by precipitation with sodium hexametaphosphate. Continuous fibers were spun by extruding a spinning solution into an acetic acid‐sodium chloride coagulating bath Spinning solutions consisted of WPC and sodium dodecylbenzene sulfonate dissolved in water at pH 9.0 containing 0.5% Zmercaptoethanol. Residual detergent was extracted with aqueous acetone, and finished fibers were evaluated for diameter, tensile strength, elongation and rehydration properties. Stretching during formation reduced diameter and improved tensile strength. Single fibers and tows could be handled successfully and maintained their structural integrity during rehydration. Single‐step extraction left less than 1% residual detergent.