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- 18 巻 (1942) 12 号
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大豆蛋白質纎維の研究(第8報)
NaOH-NaSH混液の大豆蛋白質に及ぼす影響
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フリー
1942 年 18 巻 12 号 p. 435-439
詳細
- 発行日: 1942 年 受付日: - J-STAGE公開日: 2008/11/27 受理日: 1942/09/10 早期公開日: - 改訂日: -
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訂正情報
訂正日: 2008/11/27 訂正理由: - 訂正箇所: 論文受付日 訂正内容: 訂正前 : 19420910
訂正日: 2008/11/27 訂正理由: - 訂正箇所: 論文抄録 訂正内容: Wrong : The effect of caustic soda-sodium hydrosulfite mixture upon soybean proteins studied.
The results obtained were as follows;
1. The amount of extracted and precipitated proteins from oil-free flakes by this mixture was higher than that of caustic soda.
2, Protein cake obtained by this mixture from oil-free flakes was felt elastically, this property became greater by the increasing quantity of sodium hydrosulfite. Therefore the protein cake obtained by sodium hydrosulfite without caustic soda was felt very elastically as if gum.
3. The viscosity of the spinning solution prepared from protein cakes which was obtained by this mixture showed a more gradual viscosity change than the spinning, solution prepared from caustic soda extracted protein cake.
4. The spinning solution was prepared from caustic soda extracted protein cake by dissolving it with this mixture. This spinning solution showed the special property that the viscosity was very low at first, but gradually increased to fit for spinning.
When the proportion of sodium hydrosulfite to caustic soda was increased, the viscosity of spinning solution increased with the time of ripening and finally to gel.
訂正日: 2008/11/27 訂正理由: - 訂正箇所: PDFファイル 訂正内容: -
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