Zur Untersuchung und Beeinflussung funktioneller Eigenschaften von Proteinrohstoffen und Proteinfasern. 1. Mitt. Untersuchungen zur Löslichkeit von Ackerbohnenproteinisolat, Casein und daraus hergestellten Proteinfasern in Abhängigkeit vom pH-Wert

Solubility of protein fibers obtained from casein solutions and liquid two-phase water-casein-sodium alginate systems

The solubility of protein and protein-polysaccharide matrix fibers obtained from casein solutions and two-phase water-casein-sodium alginate (W-C-A) systems in water and in 1 M NaCl solutions at different pH at 20 and 100 degrees C has been studied. The matrix fibers obtained from the two-phase W-C-A system are shown to be considerably less soluble than those from the casein solutions. This difference is seen particularly clearly when pH amounts to 5-7. However, it disappears with the spinning two-phase system at temperature above 80 degrees C. An assumption has been made about the matrix fibers being either mixed gels of the thermo-reversible, soluble calcium caseinate and thermo-irreversible insoluble calcium alginate, or complex protein-polysaccharide gels formed with the participation of the calcium ions. This latter assumption is in conformity with the negligible solubility of the protein fibers obtained as a result of the lyotropic gelation of the skimmed milk proteins.

Production, characterization and application of protein isolates from shark. Part 3. Characterization of protein isolates

The functional and nutritional characterization of two isolates elaborated through cleaning-extraction processes, as well as that of a third isolate obtained by means of a chemical modification (alkaline heat treatment) from one of the former, was carried out. The first two isolates exhibit in general similar properties, are nutritionally comparable with casein and show a fairly high water absorption, having a potentially great value for instance in bakery and meat products and pastes. The modified isolate is essentially different from the isolate used as raw material in many of the characterized parameters, having a high nitrogen solubility index (NSI) by pH 3.5 and 7.0 and thus offering its possible use in such food systems as soft drinks where a high solubility is desired.

[Use of the combined Kjeldahl-wet digestion/Berthelot-reaction for determining nitrogen in biological materials. 2. Design and testing of a partially automated apparatus for routine determination of nitrogen]

The authors describe the design and the mode of operation of a partially automated analyzer system, based on the combination of the Kjeldahl wet digestion with the Berthelot reaction, for the determination of nitrogen in biological materials. The results from three years of operation are discussed from the view-points of variability of the materials to be tested, of accuracy and of precision. This analytical technique (with an accuracy of 98% and a precision of 4%) is suited for determining amino and amido nitrogen as well as non-aromatically bound ring nitrogen. The statistical evaluation of the analytical results revealed that the deviation of the measured values is mainly caused by the high-temperature digestion.