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Texture studies on edible protein fibres produced by a wet spinning technique. I. Fibres produced from casein and carrageenan
Author(s) -
DOWNEY G.,
BURGESS K. J.
Publication year - 1979
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1979.tb00843.x
Subject(s) - spinning , casein , carrageenan , texture (cosmology) , materials science , precipitation , composite material , chemistry , food science , meteorology , physics , image (mathematics) , artificial intelligence , computer science
Summary Solutions of casein and carrageenan, prepared at neutral pH, were used to produce edible protein fibres by a wet spinning technique. Variation in fibre breaking strength, shear force, stress relaxation and elasticity as a result of changes in such process variables as fibre wind‐up rate, immersed length, precipitation bath salt concentration and precipitation bath temperature were followed. The effect of spinning solution carrageenan level on fibre texture was also investigated. It was possible to alter certain textural properties by changes in the conditions of fibre production.