[Characterization and spinning of alkaline solutions of wheat protein and casein].
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.
D002364:Caseins; D055598:Chemical Phenomena; D002621:Chemistry; D004044:Dietary Proteins; D005983:Glutens; D006863:Hydrogen-Ion Concentration; D009994:Osmolar Concentration; D010940:Plant Proteins; D012212:Rheology; D012965:Sodium Chloride; D012972:Sodium Hydroxide; D012996:Solutions; D013696:Temperature; D013997:Time Factors; D014908:Triticum; D014783:Viscosity
D002364:Caseins; D004044:Dietary Proteins; D010940:Plant Proteins; D012996:Solutions; D012965:Sodium Chloride; D012972:Sodium Hydroxide; D005983:Glutens
Zur Charakterisierung und Verspinnung alkalischer Lösungen aus Weizenprotein und Casein