Spinning of Fababean Protein 1. Flow Properties of Fababean Protein Dopes by Capillary Extrusion Viscometry

Abstract

Flow properties of Fababean protein dopes were studied by capillary extrusion viscometry. The consistency of these dopes was time dependent for pH values between 11 and 13 and it increased slightly with time. At still higher pH values it decreased sharply after 1 h aging. For protein concentration between 11% and 15% (w/w), and pH 11–13.5, these dopes exhibited shear thinning behaviour in the shear rate range 500–20,000 s−1 and they followed the power law τ= cγn. This relationship could be written in the dimensionally homogeneous form: When the protein concentration of the dopes increased the power law index (n) decreased and the consistency index (C) increased. A maximum consistency was reached at pH 12.5 while the power law index was minimum. The results can be explained in terms of protein‐protein interactions and of macromolecule denaturation.

Improvements in the high-pressure liquid chromatographic determination of amino sugars and .alpha.-galactosides in faba bean, lupine, and pea

“…Sensitivity. In order to test the sensitivity of the glucoside method, a protein isolate from Ascott cultivar faba bean flour (Gueguen et al, 1980) and the related spun proteins (Culioli and Sale, 1981) were examined for their glucoside contents. Vicine and convicine were detected at 2 X 10"2% and 8 X 10™3%, respectively, for the protein isolate and 2 X 10"5% and 9 X 10~®% for the spun proteins (glucoside levels were decreased by a factor of 1000 after the spinning process).…”

Spinning of protein fibres from blue squat lobster (Cervimunida jhoni) industry by‐products

“…, 1975; Young & Lawrie, 1975; Swingler et al. , 1978; Downey & Burgess, 1979; Rusig, 1979; Culioli & Sale, 1981a; Chang et al. , 1987a).…”

“…One of the most important stages of the spinning process is the preparation of a protein dope in which the macromolecules are unfolded by the action of denaturing agents such as alkalis. The denaturation of protein chains is of particular importance as it affects the ability of molecules to become orientated as they flow through the spinneret and governs the number and intensity of bonds established between the chains during the precipitation and stretching processes (Culioli & Sale, 1981a).…”