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FORMATION OF SINGLE–CELL PROTEIN FILAMENT WITH HYDROCOLLOIDS
Author(s) -
HUANG FRANK,
RHA CHOKYUN
Publication year - 1978
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.1365-2621.1978.tb02417.x
Subject(s) - protein filament , carboxymethyl cellulose , rheology , carrageenan , extrusion , spinning , ultimate tensile strength , chemistry , chemical engineering , intrinsic viscosity , viscosity , materials science , composite material , polymer chemistry , polymer , food science , organic chemistry , engineering , sodium
Carboxymethyl cellulose (CMC) and carrageenan were found to improve the spinnability of single‐cell protein (SCP) dope with a slight increase in apparent viscosity as observed in the earlier study. This experiment was designed to further investigate the effect of these hydrocolloids on rheological and filament forming properties at various levels of addition. In addition to continuity and uniformity, stretchability of the filaments was also examined during the tests. Tensile strength of the resultant filaments was measured to facilitate objective evaluation. As a result, CMC was determined to be a more desirable additive than carrageenan for the SCP filament. Furthermore, a mechanism hypothesizing the molecular orientation and rearrangement of SCP to achieve the filament formation by extrusion/spinning was proposed.