Viscosity Patterns of Peanut Protein Solutions.

Burnett, R. S.; Roberts, Eric; Parker, E. D.

doi:10.1021/ie50423a020

Cited by 15 publications

(4 citation statements)

References 4 publications

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“…These results are in accordance with Burnett et al (1945) who showed that there was a possibility that soluble nonprotein material, other than salts, might be present in appreciable amounts in flour extracts of vegetable meals when the extraction was carried out at high pH values, and that the presence of such material might affect the viscosity of these solutions. …”

Section: Rheology Pattern Of Dry Bean Flour Extractsupporting

confidence: 92%

Effect of Thermal Treatment on the Rheological Pattern and Composition of Dry Bean Flour Soluble Extracts

Gerschenson

Bartholomai

1986

Journal of Food Science

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Dry bean flour samples with 14% (dry basis) moisture content were exposed to thermal treatment, in sealed cans, at 50", 70", 80", and 9O"C, for various periods. The rheological pattern and composition of their soluble extracts, obtained at pH 10, were determined. Soluble extracts decreased in viscosity with time of treatment, up to a time dependent on temperature, where viscosity became constant. Soluble protein decreased with time of treatment. During the first step of dry bean flour heat treatment, soluble solids other than protein, were constant, then began to increase, promoting viscosity Constance in spite of soluble protein decrease.

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Section: Rheology Pattern Of Dry Bean Flour Extractsupporting

confidence: 92%

Effect of Thermal Treatment on the Rheological Pattern and Composition of Dry Bean Flour Soluble Extracts

Gerschenson

Bartholomai

1986

Journal of Food Science

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“…Therefore, duplicate batches of both dewatered curds and dried proteins from dewatered curds, prepared at a given pH value, will contain approximately the same salts, generally in uniform minimum amounts. The effect of salts on the viscosity of peanut protein solutions prepared at lower concentrations and higher pH value» has already been discussed (6).…”

Section: Influence Of Saltsmentioning

confidence: 99%

Peanut Protein Hydrates.

Burnett¹

1945

Ind. Eng. Chem.

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An interesting item in Thomasset's patent on the use of nickel (SS) is the statement of the requirement of low oil absorption of the blue for maximum alkali stability. This would be indicative of a decreased total surface for the pigment particles, which would be accompanied by decreased powers of adsorption.To conclude, the constitution of the iron blues is still in doubt.Most of the early work was carried on and interpreted from a single viewpoint only. Because of the complexity of the systems involved, simultaneous attacks ,on the problem from different angles are required, such as have been initiated recently by Weiser and others. Aging studies under suitable conditions, accompanied by chemical, colloidal, x-ray work,'etc., would aid in resolving the controversies over this subject.The nickel and alkali stability problems are tied up with the general problem of constitution, and further elucidation of the latter will aid in explaining the facts associated with the former. ACKNOWLEDGMENTThe suggestions, advice, and criticism received from David Davidson and Joseph Greenspan, of the Department of Chemistry, Brooklyn College, are gratefully acknowledged.

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“…The resultant protein curd was allowed to settle overnight and was then separated from the supernatant liquors by decantation and dried at 50°C. Because of the method of preparation, the curd was contaminated with sulfites which were removed along with soluble nonprotein materials either by washing the curd before it was dried or by leaching the protein after drying [12].…”

Section: Introductionmentioning

confidence: 99%

Fiber from Peanut Protein

Merrifield

Pomes

1946

Textile Research Journal

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Research at the Southern Regional Research Laboratory has resulted in the de velopment of a fiber produced from peanut protein which has been named Sarelon. This fiber is light-cream-colored in its natural state and possesses a soft hand and a warmth similar to that of wool. It possesses an affinity for dyes normally used on protein fibers and may be dyed with vat and direct cotton dyes. Its major weak ness, like that of all synthetic protein fibers, is its low strength.

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Viscosity Patterns of Peanut Protein Solutions.

Abstract: VEGETABLEproteins are comparatively new in the field of industrial proteins. In the past this field has been dominated principally by casein, gelatin, and

Cited by 15 publications

References 4 publications

Effect of Thermal Treatment on the Rheological Pattern and Composition of Dry Bean Flour Soluble Extracts

Effect of Thermal Treatment on the Rheological Pattern and Composition of Dry Bean Flour Soluble Extracts

Peanut Protein Hydrates.

Fiber from Peanut Protein

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