Preparation of single cell protein (SCP) for food and improving of its spinnability.

Abstract

Experiments were carried out to establish a new method for the preparation of protein from single cell microbes combining an Impact-Cell-Mill (ICM) method with a technics of wet spun fiber formation, and also were studied on the relationship among viscoelastic properties, preparations and the spinnabilities.The obtained results were as follows: ICM method was superior to alkaline extraction method both in separation and yield respectively.Yeast off-flavour of SCP prepared by ICM method was markedly decreased by employing a hot ethanol treatment. Dynamic modulus (G′) of SCP caused an increase and a shift to high frequency side (ω) by employing a hot ethanol treatment, and the purity of SCP was improved by removing lipid and carbohydrate with present method.SCP prepared by ICM method was found inferior to casein phase separation and spinnability. But its rheological properties and spinnabilities could be changed with the hot ethanol treatment. Present SCP showed a higher value in recovery and good coloring ...