Mechanical and functional properties of anisotropic geleous fibres obtained from the two‐phase system of water — casein — sodium alginate

Abstract

Abstract Mechanical properties of geleous fibres obtained from the liquid two‐phase system of water — casein — sodium alginate have been studied in relation to the conditions of coagulation and the protein phase volume fraction. Mechanical strength, moduli of elasticity and relaxation of the fibres have been shown to exhibit a linear dependence on the volume fraction of the protein phase which can be accounted for by the anisotropic structure of the fibres obtained. These fibres can be referred to as a continuous phase matrix filled with oriented microfilaments of quasi‐infinite length that arise from the dispersed phase. Functional characteristics of fibres differing in terms of the protein phase content have been investigated along with organoleptic properties of nutritive compositions. It has been established that artifical products based on two‐phase fibres surpass those manufactured from monophasic ones with respect to organoleptic and technological properties.