The effect of aluminium ions on chemical and functional properties of spun protein fibers

✍ Scribed by Schmandke, H. ;Muschiolik, G. ;Schultz, M. ;Schmidt, G. ;Quade, H.-D.

• Publisher: John Wiley and Sons
• Year: 1979
• Tongue: English
• Weight: 376 KB
• Volume: 23
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19790230307

✦ Synopsis

Dependent on the pH, time and temperature, increasing concentrations of aluminium chloride cause an increase of firmness and a decrease of solubility of Vich fabo protein/cascin (1 : 1) fibers. This effect is accompanied by a loss of sulfhydryl and reactive disulfide groups as well as by a masking of reactive &sulfide groups and it is interpreted by a formation of trivalent aluminium coordination complexes with darboxyl and sulfhydryl groups of the protein, thus resulting in a crosslinking.

Dependent on sodium hydrogen carbonate concentration, time and temperature, an increaqng sodium chloride concentration leads to a further improved firmness of the protein fibers. By this treatment a further masking of reactive disulfide groups does not take place and therefore the effbct on the firmness of the protein fibers may be explained by a stabilization of the crosslinkages.