On the Appearance Conditions of Viscosity, Spinnability and Gel Forming Ability of Alkaline Dope Solution of Soybean Protein

Abstract

Viscosity, spinnability and gel forming ability were observed on the alkaline solution of soybean protein under high protein concentration and high pH value. Gelation of dealkalized solution occured at above 8% of protein concentration and among pH range 11.5-12.5, spinnability appeared above pH 12.0 and it seemed to be necessary that molecular interaction was as small as possible. Viscosity of alkaline dope solution was not so much related to these properties.