Volume 2, Issue 3
Rheological Behaviour of the Urea Denatured Soybean Protein

Jun-Fen Wu, Rui-Min Zhang, Yun Chen & Cui-Yu Yin

Journal of Fiber Bioengineering & Informatics, 2 (2009), pp. 158-161.

Published online: 2009-02

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  • Abstract

This paper reports the study of rheological properties of the urea denatured soybean protein in concentrations of 10 % after 0 mol L^{-1} ∼ 10 mol L^{-1} urea treatment using a programmable control revolving viscometer (Brookfield RVDV-II+/SSA-SCL27). A theoretical foundation is provided in this paper to study the exploitation and application of soybean protein. The results show that after urea denaturation the soybean protein solution was a typical pseudoplastic fluid while before it was a Bingham character fluid. The viscosity of both decreased with shear rates and increased with urea contents. The change was much obvious at the urea concentration of 4 mol L^{-1} ∼ 6 mol L^{-1}. After urea denaturation, the non-Newtonian index of soybean protein solution increased from 0.17 to 0.3 ∼ 0.4 at 20°C, which was still fairly low. The stabitily of fluids was pretty bad. The viscosity dropped with temperature significantly.

  • Keywords

Soybean protein urea denaturation rheological properties

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@Article{JFBI-2-158, author = {}, title = {Rheological Behaviour of the Urea Denatured Soybean Protein}, journal = {Journal of Fiber Bioengineering and Informatics}, year = {2009}, volume = {2}, number = {3}, pages = {158--161}, abstract = {This paper reports the study of rheological properties of the urea denatured soybean protein in concentrations of 10 % after 0 mol L^{-1} ∼ 10 mol L^{-1} urea treatment using a programmable control revolving viscometer (Brookfield RVDV-II+/SSA-SCL27). A theoretical foundation is provided in this paper to study the exploitation and application of soybean protein. The results show that after urea denaturation the soybean protein solution was a typical pseudoplastic fluid while before it was a Bingham character fluid. The viscosity of both decreased with shear rates and increased with urea contents. The change was much obvious at the urea concentration of 4 mol L^{-1} ∼ 6 mol L^{-1}. After urea denaturation, the non-Newtonian index of soybean protein solution increased from 0.17 to 0.3 ∼ 0.4 at 20°C, which was still fairly low. The stabitily of fluids was pretty bad. The viscosity dropped with temperature significantly.}, issn = {2617-8699}, doi = {https://doi.org/10.3993/jfbi12200903}, url = {http://global-sci.org/intro/article_detail/jfbi/4999.html} }
TY - JOUR T1 - Rheological Behaviour of the Urea Denatured Soybean Protein JO - Journal of Fiber Bioengineering and Informatics VL - 3 SP - 158 EP - 161 PY - 2009 DA - 2009/02 SN - 2 DO - http://doi.org/10.3993/jfbi12200903 UR - https://global-sci.org/intro/article_detail/jfbi/4999.html KW - Soybean protein KW - urea KW - denaturation KW - rheological properties AB - This paper reports the study of rheological properties of the urea denatured soybean protein in concentrations of 10 % after 0 mol L^{-1} ∼ 10 mol L^{-1} urea treatment using a programmable control revolving viscometer (Brookfield RVDV-II+/SSA-SCL27). A theoretical foundation is provided in this paper to study the exploitation and application of soybean protein. The results show that after urea denaturation the soybean protein solution was a typical pseudoplastic fluid while before it was a Bingham character fluid. The viscosity of both decreased with shear rates and increased with urea contents. The change was much obvious at the urea concentration of 4 mol L^{-1} ∼ 6 mol L^{-1}. After urea denaturation, the non-Newtonian index of soybean protein solution increased from 0.17 to 0.3 ∼ 0.4 at 20°C, which was still fairly low. The stabitily of fluids was pretty bad. The viscosity dropped with temperature significantly.
Jun-Fen Wu, Rui-Min Zhang, Yun Chen & Cui-Yu Yin. (2019). Rheological Behaviour of the Urea Denatured Soybean Protein. Journal of Fiber Bioengineering and Informatics. 2 (3). 158-161. doi:10.3993/jfbi12200903
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