[Rheology and spinning of alkaline solutions of sunflower seed globulin and casein]. / Zur Rheologie und Verspinnung alkalischer Lösungen aus Sonnenblumensaatglobulin und Casein

The specific demand of sodium hydroxide is determined for the dissolution of sunflower seed globulin, casein and a mixture of them to equal parts. In low protein-containing solutions it depends for sunflower seed globulin very much on the sodium chloride concentration. From sunflower seed globulin, casein and a mixture of them to equal parts are prepared with sodium hydroxide high protein-containing alkaline solutions. Sunflower seed globulin forms temporally a gel phase. After this phase the solution of sunflower seed globulin shows like casein and a mixture of sunflower seed globulin/casein (I:I) pseudoplastic flow. The flow curves of the pseudoplastic solutions are described mathematically with the OSWALDian power statement. By alkaline solutions of casein and sunflower seed globulin/casein (I:I) the flow exponent n is distributed statistically about 0.9, by solutions of sunflower seed globulin a distribution exists about the mean values n = 0.85 and n = 0.50. lg k depends in all protein solutions on the concentration of protein, sodium chloride, sodium hydroxide and on the temperature and time. For all protein solutions exists a linear relation between the logarithm of viscosity and the reciprocal temperature for lg k and I/T, which is derived normally for NEWTONian flow behaviour. In a suitable scope of spinning for all protein solutions are carried out complete factorial experiment, which guide to regression equations of lg k; in the case of sunflower seed globulin are calculated also a regression equation of the flow exponent n. Going out from the parameters of the spinning process the properties of the spun sunflower seed globulin/casein (I:I) fibers are described.

[Rheology and spinning of alkaline solution of field bean protein and casein]. / Zur Rheologie und Verspinnung alkalischer Lösungen aus Ackerbohnenprotein und Casein

From field bean protein and a mixture of field bean protein with casein to equal parts are prepared with sodium hydroxide high protein-containing alkaline solutions, which show pseudoplastic flow. The flow curves of the pseudoplastic field bean protein-casein (I:I)-solutions are described mathematically with the Ostwaldian power statement. In a suitable scope of spinning of this solutions are carried out complete factorial experiments, which guide to regression equations of lg k and n. g k depends on the concentration of protein; an effect of the sodium hydroxide concentration exists lonly about interactions. On the other hand the flow exponent n depends on the hydroxide concentration. The properties of the spun field bean protein/casein (I:I) fibres are described.

[Characterization and spinning of alkaline solutions of wheat protein and casein]. / Zur Charakterisierung und Verspinnung alkalischer Lösungen aus Weizenprotein und 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.

[Spinning of rapeseed proteins]. / Untersuchungen zur Verspinnung von Rapssaatproteinen

Alkaline solutions of a mixture from rapeseed globulin and casein show plastic flow, which is influenced by protein concentration, relation of rapeseed globulin and casein, temperature and time of storage of the protein solution. The sodium hydroxide concentration with a great variability doesn't take effect on the rheological properties. With increasing content of casein in such alkaline solutions of rapeseed globuline and casein results an approach to NEWTONian flow. The spinnability of alkaline solutions of a mixture from rapeseed globulin and casein and the properties of the corresponding spun protein fibers are influenced by protein concentration, relation of rapeseed globulin and casein of the spinning solution and temperature of coagulating bath. The sodium hydroxide content of the spinning solution and the hydrochloric acid concentration of the coagulating bath with a great variability don't take effect. The spinnability of alkaline solutions of a mixture from rapeseed albumin starchsulphate and casein and the properties of the corresponding spun protein fibers compared to rapeseed globulin-casein mixtures are influenced additionally by sodium hydroxide concentration of the spinning solution and hydrochloric acid content of coagulating bath. The favourable influence on the properties of spun rapeseed albuminstarchsulphate-casein fibers isn't increased by a growth of the rapeseed albumin starchsulphate content more then 4% of the protein concentration of the spinning solution.

[Effect of starchsulfate on properties of protein fibers]. / Der Einfluss von Stäkesulfat auf die Eigenschaften von Proteinfasern

Admixture of starchsulphate to an alkaline spinning solution of proteins increases the thermostability of the corresponding spun protein fibers.