[Swelling properties and structural stability of spun protein fibers].
With spun protein fibers of casein and a mixture of casein and vegetable proteins results in a solution of sodium hydrogencarbonate an increased diameter of the protein fibers. The determination of this change makes possible an examination of the swellability and stability of the structure of protein fibers.
D002254:Carbonates; D002364:Caseins; D055598:Chemical Phenomena; D002621:Chemistry; D004355:Drug Stability; D006368:Helianthus; D010940:Plant Proteins; D014674:Plant Proteins, Dietary; D012639:Seeds; D014908:Triticum
D002254:Carbonates; D002364:Caseins; D010940:Plant Proteins; D014674:Plant Proteins, Dietary
Untersuchungen zum Quellungsvermögen und zur Strukturstabilität von Proteinfasern