Effect of surfactants on spinnability and rheological properties of single cell protein (SCP).

Abstract

Experiments were carried out to establish a new method for preparation of protein from single cell microbes combining an Impact-Cell-Mill(ICM) method with the use of surfactants, and also was studied the relationship among viscoelastic properties, preparations and spinnabilities. The results obtained were: 1) SCP prepared by the ICM method employing some treatment of anionic surfactants was found to be superior to a standard SCP in phase separation and spinnability. Anionic surfactants such as sodium lauryl benzene sulfonate (SDbS) and sodium lauryl sulfate (SDS) were superior to amphoteric and cationic surfactants for improvement of its spinnability and processability. 2) The physical properties and spinnability of SCP could be changed by SDS treatment. The theological properties of SCP prepared by SDS treatment showed a transional region from rubber-like elasticity to rubber-like flow as a casein as had shown. Present SCP showed a high recovery and good coloring as a spun-fiber.