RHEOLOGICAL PROPERTIES OF SINGLE‐CELL PROTEIN CONCENTRATE: DOPE FORMATION AND ITS FLOW BEHAVIOR
- 1 November 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (7) , 1131-1134
- https://doi.org/10.1111/j.1365-2621.1971.tb03364.x
Abstract
SUMMARY –Protein solution was made with single‐cell protein (SCP) concentrate obtained by alkali extraction of Torula dried yeast. The minimum coagulation temperature for the dope was determined. The dope containing 10–25% of the extracted protein having a pH range of 9–12 was subjected to viscosity measurement at a temperature lower than the coagulation temperature. The optimum protein content of the SCP concentrate dope for spinning seems to be in the range of 15–20% At pH 9, the dope attained maximum viscosities without gelation.Keywords
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