Schmandke H, Paul D, Friebe R, Anger H, Bartsch D, Purz H J, Luther H, Maune R, Webers V
Nahrung. 1976;20(2):195-211. doi: 10.1002/food.19760200213.
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.
测定了氢氧化钠用于溶解向日葵籽球蛋白、酪蛋白以及它们等份混合物的具体需求量。在低蛋白含量溶液中，向日葵籽球蛋白的溶解情况很大程度上取决于氯化钠浓度。用氢氧化钠制备了高蛋白质含量的碱性溶液，其中包括向日葵籽球蛋白、酪蛋白以及它们的等份混合物。向日葵籽球蛋白会暂时形成凝胶相。在此阶段之后，向日葵籽球蛋白溶液表现出与酪蛋白以及向日葵籽球蛋白/酪蛋白（1:1）混合物类似的假塑性流动。假塑性溶液的流动曲线用奥氏幂定律进行数学描述。酪蛋白以及向日葵籽球蛋白/酪蛋白（1:1）的碱性溶液的流动指数n在统计学上分布在约0.9左右，向日葵籽球蛋白溶液的流动指数n分布在平均值n = 0.85和n = 0.50左右。lg k在所有蛋白质溶液中都取决于蛋白质、氯化钠、氢氧化钠的浓度以及温度和时间。对于所有蛋白质溶液，粘度对数与lg k和I/T的倒数温度之间存在线性关系，这通常是牛顿流动行为所具有的。在所有蛋白质溶液合适的纺丝范围内进行了全因子实验，由此得出lg k的回归方程；对于向日葵籽球蛋白，还计算了流动指数n的回归方程。根据纺丝过程的参数描述了纺制的向日葵籽球蛋白/酪蛋白（1:1）纤维的性能。
