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SPINNING OF FABABEAN PROTEIN 2. SPINNABILITY OF DOPES AND TEXTURAL PROPERTIES OF PROTEIN FIBRES
Author(s) -
CULIOLI J.,
SALE P.
Publication year - 1981
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1981.tb00544.x
Subject(s) - spinning , materials science , water content , denaturation (fissile materials) , chemical engineering , chemistry , chromatography , composite material , nuclear chemistry , geotechnical engineering , engineering
Experiments were carried out to determine the influence of the pH and the protein content of Fababean protein dopes on the spinning process and on the textural properties of resulting fibres. Spinning was only possible if the protein content of the dopes was over 10% and the pH over 11. It was only under 12% that the protein content affected the spinning and the fibre characteristics. The spinnability expressed in terms of maximum takeup velocity increased with pH until a maximum value was reached at pH 12.5 and over. The properties of the fibres were related to the pH of the corresponding dopes: the shear strength increased and the moisture content decreased when the pH varied from 11 to 13.5. Spinnability of protein dopes and textural characteristics of the fibres are very dependent on the denaturation of the macromolecules in the dopes which influences the chain‐chain interactions in the fibres.