Spinnability of Protein Dispersion

Studies on Viscoelastic Properties of Dispersed Animal Proteins, in Association with Fiber Formation Part I

Abstract

Protein dispersion spinnability, as an indicator of amenability to spinning, was examined for muscle proteins as well as for soybean protein and milk casein, whose fiber formation has beend escribed by many researchers, by a test method specially devised to measure the tenacity of dispersion columns raised by a metal cylinder. Spinnability was observed in soybean protein dispersions in the rather narrow range of 12-15% concentration, pH 12, and 40-50°C, and in milk casein dispersions in the wider range of 20-40% concentration, pH 8-12, and 30-50°C. Dispersions of chicken muscle, ox liver and carp muscle proteins alone showed no spinnability at any protein concentration, pH or temperature, but all of them showed spinnability at 10% protein concentration, pH 12, and 40-50°C, following the addition of a free fatty acid having a carbon number of 10 or more, sodium dodecyl sulfate, or sodium dodecylbenzene sulfonate by 10-20% per protein. Cationic and nonionic surfactants had no effect.