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SPINNING OF PROTEIN ISOLATES WITH UREA AS SOLVENT
Author(s) -
GILLBERG LARS
Publication year - 1979
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.1365-2621.1979.tb09141.x
Subject(s) - spinning , urea , solvent , rapeseed , starch , precipitation , chemistry , coagulation , chemical engineering , electrolyte , ethanol , acetone , chromatography , materials science , polymer chemistry , organic chemistry , food science , psychology , physics , electrode , psychiatry , meteorology , engineering
A new method for the spinning of biological materials is described in which urea is used as solvent and deionized water as coagulation medium. Rapeseed and soybean protein isolates and a mixture thereof were spun. The higher the temperature of the spinning bath, the faster the fibers coagulated. The influence of the pH of precipitation when preparing the protein isolates and the influence of the electrolyte composition of the spinning bath on the strength of the fibers are discussed. Starch was spun with the technique outlined using ethanol as spinning bath.