Premium
Texture studies on edible protein fibres produced by a wet spinning technique. II. Fibres produced from casein and alginate
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.tb00844.x
Subject(s) - spinning , casein , sodium alginate , precipitation , sodium , materials science , chemistry , chemical engineering , texture (cosmology) , composite material , food science , metallurgy , physics , image (mathematics) , artificial intelligence , meteorology , computer science , engineering
Summary Edible protein fibres were produced by a wet spinning technique from solutions of casein, containing sodium alginate, prepared at neutral pH. Variation of fibre breaking strength, shear force, stress relaxation and elasticity as a result of changes in such process variables as the degree of fibre stretch, length of fibre immersed in the precipitation bath, precipitation bath sodium chloride concentration and precipitation bath temperature were monitored. Changes in the conditions of spinning resulted in the production of fibres with altered textural parameters.