Date of Award
Doctor of Philosophy
Hugh O. Jaynes
B. J. Bemott, W. W. Overcast, J. T. Miles, D. O. Richardson, J. L. Collins
The possibility of making protein fibers from whey protein concentrate (WPC) prepared from cottage cheese whey by a polyphosphate complexing process was investigated. WPC prepared and used in fiber formation studies had a low lactose (2.67 percent) and reasonably high protein (70.78 percent) content. Fiber formation was studied by a wet-spinning process. Spinning solutions used were either aqueous alkaline WPC dispersions or aqueous alkaline WPC-anionic detergent solutions. Spinning solutions were extruded into a coagulating bath containing 12 percent glacial acetic acid and 12 percent NaCl on a weight basis. Continuous fibers produced from aqueous alkaline WPC dispersions were not strong. Twelve and 14 percent aqueous alkaline WPC-detergent solutions containing equal concentrations (based on weight of WPC) of detergent, sodium lauryl sulfate (SLS) or sodium dodecyl benzene sulfonate (SDBS) in the presence of 0.5 percent B-mercaptoethanol formed continuous fibers with excellent handling properties. Detergent then was extracted with 60 percent aqueous acetone or 60 percent aqueous acetone containing 5 percent KCl. WPC-detergent fibers put in water before the extraction of detergent disintegrated whereas detergent extracted fibers were not affected by boiling in water for 30 minutes. The average water absorption of deter-gent extracted fibers was 1.23 times the dry weight. Tensile strength and elongation of detergent extracted fibers were significantly (P<0.05) affected by the stretching operation. Tensile strength was increased and elongation was decreased. Time elapsed up to 24 hours between the preparation of the spinning solutions and fiber production did not result in a decrease in the protein content of detergent extracted fibers. Presence of KCl did not enhance the detergent extracting capacity of 60 percent aqueous acetone. However, acetone treatment removed most of the detergent. Overall mean composition of WPC-SDBS fibers was 98.5 percent protein, 0.6 percent SDBS, and 1.0 percent phosphate, whereas, WPC-SLS fibers contained 92.6 percent protein, 1.3 percent SLS and 1.2 percent phosphate.
Asan, Turker, "Fibrous protein from cottage cheese whey. " PhD diss., University of Tennessee, 1974.