Classifications

• • D—TEXTILES; PAPER
  • D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
  • D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
  • D01F4/00—Monocomponent artificial filaments or the like of proteins; Manufacture thereof
  • D01F4/04—Monocomponent artificial filaments or the like of proteins; Manufacture thereof from casein
• • D—TEXTILES; PAPER
  • D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
  • D01D—MECHANICAL METHODS OR APPARATUS IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS
  • D01D5/00—Formation of filaments, threads, or the like
  • D01D5/08—Melt spinning methods
• • D—TEXTILES; PAPER
  • D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
  • D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
  • D01F1/00—General methods for the manufacture of artificial filaments or the like
  • D01F1/02—Addition of substances to the spinning solution or to the melt
• • D—TEXTILES; PAPER
  • D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
  • D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
  • D01F4/00—Monocomponent artificial filaments or the like of proteins; Manufacture thereof

Definitions

• the invention relates to a process for the preparation of milk protein fibers and the like.
• for the textile industry for hygiene products and medical products and the associated milk protein fiber products such as wadding, nonwovens, loose short fibers, yarns, woven and knitted fabrics and other products made with the fiber according to the invention.
• Casein fibers belong to the protein fibers, to which in the broadest sense also the natural products wool and silk count. On an industrial scale, protein fibers have long been known. Casein fibers were already produced in the 1930s. Casein is a protein fraction from the milk of mammals. Casein is made from skimmed milk which is clotted at around 45 ° C with acids at pH 4.6 (the isoelectric point of casein). Alternatively, Lab coagulation is used. The solid components are separated or pressed and washed several times. Finally, C (, Römpp Chemie Lexikon, Georg-Thieme-Verlag 1989 9 at "casein”) until a residual water content of less than 10% dried at 50 to 80 °.
• Casein is a mixture of several proteins, of which the most important are generally As the aS1, aS2, ß and ⁇ , (cow's milk) .As the white to yellowish, slightly hygroscopic casein powder is insoluble in water but soluble in alkalis, it is in the solution spinning process for the classical production method
• CONFIRMATION COPY it is necessary to work in an alkaline environment and then expose the fiber to further treatment steps and baths.
• the proteins are dissolved in alkalis, filtered, cleaned, pressed through nozzles into an acid bath, stretched and cured with formaldehyde or aluminum sulfate (Römpp, supra).
• an aqueous casein solution is adjusted to a pH of 7 to 10 with sodium carbonate, stirred for 24 hours at room temperature and degassed before further processing in vacuo.
• the solution is then extruded into a coagulation bath containing aluminum sulfate octadecahydrate, sodium chloride and sulfuric acid.
• the milk fiber is cured for 24 hours in a hardening bath with sodium acetate trihydrate and formalin solution at a pH of 5.5.
• the fiber is cleaned 24 hours under running water from residues of the curing bath and dried at room temperature.
• the pollution caused by the coagulation bath and the water consumption are very high. In addition, this process is very time consuming, the process takes about 60 hours.
• EP 0 051 423 A2 describes a method for preparing a casein-containing material. Accordingly, a plastic mass of water and a protein is extruded by means of an extruder into a gas atmosphere. In this process, it is important that the extrusion takes place at a temperature of 100 ° C, while the material must be heated during a post-treatment.
• the end product should be used for the food sector.
• proteins are disclosed as classification agents, that is to say in particular gluten and sources such as fish and meat are mentioned.
• the products thus obtained are water-soluble and have no appreciable tensile strength.
• the invention is based on the object, the above-mentioned disadvantages avoid and reduce the processing time. At the same time, the water and energy consumption should be reduced.
• At least one milk-derived protein is plasticized together with a plasticizer at temperatures between room temperature and 140 ° C under mechanical stress and spun through a nozzle into fibers, wherein the plasticizer is selected from the group: aqueous polysaccharide solution, alcohol, polyalcohol, or mixtures this means.
• alcohol or polysaccharide be used as plasticizer.
• plasticizers it is possible to produce a milk protein fiber which does not have the disadvantages of the prior art.
• the invention is based on the finding that the milk proteins and in particular casein can be plasticized by kneading in the heat and thus processed in the melt spinning process.
• melt spinning the dried meltable raw material is plasticized by heat and preferably pressed through nozzles as a melt by means of gear pumps or extruders.
• the melt solidifies after removal.
• the withdrawn thread is wound up or processed as desired.
• the stripped threads can be stretched before winding and also surface treated.
• the protein is intensively mixed or kneaded together with a plasticizer and subjected to mechanical stress.
• the milk protein is preferably casein or lactalbumin.
• the milk-derived protein can be produced in situ by precipitation from milk.
• the milk in mixture with rennet, other suitable enzymes or acid introduced directly as a flocculated mixture in the process or the pressed flocculated protein can be used wet.
• a separate previously obtained, possibly purified pure or mixed protein, ie a protein fraction from milk are used, eg dried as a powder.
• the milk protein used according to the invention can be mixed with other proteins in a proportion of up to a maximum of 30% by weight, based on the milk protein.
• other albumins such as ovalbumin and vegetable proteins, in particular lupine protein, soy protein or wheat proteins, in particular gluten in question.
• the plasticizer is preferably water, which is used in an amount between 20 and 80% based on the weight of the protein, preferably in an amount of about 40 to 50 wt .-% of the protein content.
• other plasticizers in particular alcohols, polyalcohols, gum arabic, carbohydrates in aqueous solution and in particular aqueous polysaccharide solutions can be used.
• the moisture content of the protein fraction may need to be considered.
• plasticizers and associated weight fractions are particularly preferred:
• Alcohols and polyhydric alcohols are used in proportions by weight of up to about 10% by weight, based on the protein, and glycerol (glycerol) is particularly preferred.
• glycerol glycerol
• other polyols such as ethylene glycol
• Carbohydrates and polysaccharides are each used in a proportion by weight of preferably between 0.4 and 2% by weight, in each case in 70% strength aqueous solution. Preference is given to starch of various origins, carrageenan, cellulose, in particular carboxycellulose and chitosan.
• additives and auxiliaries such as lipophilic additives, gloss modifiers and crosslinkers may be provided.
• the additives and auxiliaries should overall not exceed a proportion by weight of at most about 30% by weight, based on the protein.
• lipophilic additives vegetable oils can be selected which readily hydrophobize the fiber during plasticizing.
• waxes can be used, which give the fiber additional strength.
• waxes are preferred carnauba wax, beeswax, candelilla wax and other naturally derived waxes.
• crosslinkers calcium salts, for example calcium chloride, dialdehyde starch and glucose- ⁇ -lactone are preferred.
• the plasticization is carried out with the aid of an extruder, wherein all selected substances are introduced as a premix in the extruder, or initially only some substances or only the protein are given up and other substances are in the course of extrusion, i. at addition points long added to the screw.
• the protein is introduced as a dry powder via a funnel at the beginning of the extruder, while the plasticizer and in particular water in a subsequent extrusion stage, the plasticizing zone, is abandoned. Further, it is preferable that all of the dry raw materials are premixed and initially charged while all of the liquid ingredients are admixed downstream thereof. At the exit of the extruder, the extrudate is forced through a die and thereby formed into a fiber.
• the process is preferably carried out in such a way that drainage can take place long ago in the extruder or in the other processing apparatus.
• the process corresponds to a melt extrusion.
• the materials are converted by heating in a plastic state and deformed in this way. The temperature exceeds the glass transition temperature of the protein, so that it passes from the amorphous to the rubbery plastic state.
• heat is already generated by the mechanical load, so that, if necessary, no heat has to be supplied from the outside.
• the extrusion then takes place formally already at room temperature.
• very specific temperature values are set in the various extruder zones, which allow optimum plasticization.
• extruded in the extruder between 30 and 95 ° C, more preferably between 50 and 90 ° C and more preferably between about 60 and 80 ° C.
• the shaped fiber after exiting the nozzle wound up and dried before and / or after this step.
• the shaped fiber from the nozzle After the exit of the shaped fiber from the nozzle, it can be cut directly - for example, chopped into short fibers - or further processed into staple fibers.
• the molded fiber may be further processed into a multiple yarn after emergence from the die directly or in at least one later processing step, in particular twisted, beaten into a batt strand, or further processed into a nonwoven web.
• the fiber may also pass through a bath prior to winding, this procedure is not particularly preferred and usually not required.
• the fiber may be subjected to a spray treatment after exiting the nozzle.
• smoothing agents, waxes, lipophilic or crosslinking agents can be applied to the surface of the fiber.
• crosslinkers those given above are preferred, ie generally different salt solutions, preferably calcium chloride solution, dialdehyde starch solution, glucose- ⁇ -lactone solution or aqueous lactic acid.
• the obtained fibers can be used for all conceivable purposes. They can be used in the same way as conventional textile fibers and can therefore be processed into all types of textiles such as fabrics, fabrics, knitted fabrics, crocheted yarns, ropes, nonwovens, felts, etc. Also, wadding, loose fiber insulation, filters and membranes are obtainable from the fibers according to the invention.
• the fields of application of the milk fibers according to the invention therefore include i.a. textile technology, building insulation and building materials, hygiene products and, due to their inherent antibacterial properties, medical products such as swabs, filters and membranes.
• part of this invention is also a milk protein fiber product containing fibers containing a thermo-mechanically plasticized milk protein and obtained in particular by a method according to the invention as described above.
• wadding or nonwovens can be produced, which can find use, for example, as filling and padding material. Particularly preferred is when the fibers are twisted into yarns. It is both possible to bind together a plurality of milk protein fibers which were produced by the method according to this invention, and also to twine the milk protein fibers with other natural or synthetic fibers in combination. Elastane, viscose, silk or wool, for example, which can also be spun and / or twisted as a mixture into multiple yarns, can be used as further fibers.
• the fibers can be cut into short fibers or staple fibers.
• Wovens of all types therefore also constitute milk protein fiber products according to this invention.
• the advantages achieved by the invention are in particular that in the production of milk protein fibers by the extrusion process, the exclusion of harmful substances and polluting substances during the process and on the fiber itself is made possible. In addition, significant resources of energy, water, time and manpower can be saved, which increases environmental protection and improves profitability.
• the particularly advantageous properties of the fibers, which are very well suited as textile fibers, are attributed to firming structural changes (textural structure) during plasticizing. More detailed knowledge about the mechanics are not yet available.
• Example 1 Preparation of a milk protein fiber with a thickness of 20dtex.
• the extrusion takes place with a single-screw extruder type 30 E of the company. Collin with a diameter of 30 mm.
• Heating takes place via 4 cylinder heating zones with the following temperature sequence 65 ° C, 74 ° C, 75 ° C, 60 ° C:
• the casein powder is added via a vibrating trough.
• a hose pump is used to add water in a ratio of 1: 2 (water: casein).
• the fiber strength is defined by the nozzle thickness.
• the fiber may have a thickness of 20 dtex. With the help of a winding machine, the fibers are wound up and dried at room temperature.
• the extrusion process is additionally illustrated by FIG.
• the extruder 1 is filled via a funnel 2 with the casein powder.
• the casein powder is heated in the extruder.
• the water pump 3 the addition of water as a plasticizer.
• the final product is pressed through a nozzle 4.
• the fiber strand is wound up and dried at room temperature on the winder 5.

Landscapes

• Engineering & Computer Science (AREA)
• Textile Engineering (AREA)
• Chemical & Material Sciences (AREA)
• Chemical Kinetics & Catalysis (AREA)
• General Chemical & Material Sciences (AREA)
• Manufacturing & Machinery (AREA)
• Mechanical Engineering (AREA)
• Artificial Filaments (AREA)
• Treatments For Attaching Organic Compounds To Fibrous Goods (AREA)
• Spinning Methods And Devices For Manufacturing Artificial Fibers (AREA)
• Peptides Or Proteins (AREA)
• Biological Depolymerization Polymers (AREA)

Applications Claiming Priority (2)

Publications (1)

Family

ID=45444573

Family Applications (1)

Country Status (13)

Families Citing this family (14)

Family Cites Families (23)

• 2010
  • 2010-12-15 DE DE102010054661A patent/DE102010054661A1/de not_active Withdrawn
• 2011
  • 2011-12-15 NZ NZ611910A patent/NZ611910A/en not_active IP Right Cessation
  • 2011-12-15 UA UAA201308346A patent/UA108281C2/uk unknown
  • 2011-12-15 WO PCT/EP2011/006340 patent/WO2012079760A1/de active Application Filing
  • 2011-12-15 MX MX2013006574A patent/MX2013006574A/es not_active Application Discontinuation
  • 2011-12-15 JP JP2013543573A patent/JP2014503703A/ja active Pending
  • 2011-12-15 EP EP11804645.7A patent/EP2652180A1/de not_active Withdrawn
  • 2011-12-15 AU AU2011344795A patent/AU2011344795B2/en not_active Ceased
  • 2011-12-15 US US13/991,946 patent/US20130256942A1/en not_active Abandoned
  • 2011-12-15 RU RU2013130142/05A patent/RU2547747C2/ru not_active IP Right Cessation
  • 2011-12-15 CN CN201180060328.7A patent/CN103261495B/zh not_active Expired - Fee Related
  • 2011-12-15 CA CA2819267A patent/CA2819267C/en not_active Expired - Fee Related
  • 2011-12-15 BR BR112013015046A patent/BR112013015046A2/pt not_active IP Right Cessation

Non-Patent Citations (2)

Also Published As

Similar Documents

Legal Events