Jan 1, 1976

Characterization and spinning of alkaline solutions of wheat protein and casein

Die Nahrung
H SchmandkeD Bartsch

Abstract

The viscosity behaviour of alkaline solutions of mixtures from different wheat glutens with casein in dependence on the concentration of the whole protein, wheat protein, sodium hydroxide, sodium chloride and on the temperature, time and the effect of treatment of wet wheat gluten with sodium chloride or sodium hydroxide on the properties of the spun wheat protein/casein fibers are described. Based on this model experiments the rheological behaviour of alkaline solutions of wheat protein/casein (I:2) and proceed from the parameters of the spinning process the properties of the corresponding spun fibers are represented.

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Mentioned in this Paper

Casein allergenic extract
Caseins
Secalins
Glutens
Viscosity
Solutions
Sodium Chloride
Vertigo
Sodium Chloride, (24)NaCl
Dietary Proteins

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