SU51111A1 - The method of obtaining products from protein masses - Google Patents

Description

A known method for producing casein products is that casein with various reagents is plasticized by processing in screw presses, rollers, etc., and then pressed at the appropriate temperature and pressure in the form of sheets, sticks, blocks, etc., of which after formalin treatment and machine dryers make the products.

During machining, there is usually a high material loss in the form of waste.

The invention solves the problem of obtaining products from casein by directly molding it with the appropriate reagents at high temperature and pressure.

The authors found that the state of plasticized casein at the time of pressing plays a very important, if not the most important role, and, ceteris paribus, the main factor influencing them on the state of plasticized casein is the durability of casein prescription masses until press-in (a kind of ripening period). Usually, a plasticized casein, possessing, as is well known, plasticity, increases its plasticity many times, if prior to pressing it is kept for a certain amount of time until the products are pressed in.

It was further established that, after plasticization, casein is in an amorphous state and forms a homogeneous system with the water contained in it, and, when swelling, the pressure treated (plasticizing) casein undergoes a physicochemical process of water attachment to it.

The casein molecule changes its structure, and this process is characterized by the transition from the beginning of a thick, flexible mass to a fragile and fragile one.

This phenomenon corresponds to the phenomena that occur during casein swelling.

As is well known, during the swelling of proteins in water, a certain amount of the latter, not yet understood, binds to these substances in a fairly strong compound. In casein, this amount of water is 20-30% by weight of the latter. With the usual swelling.

t. e. without pressure treatment, the above-described change in the structure of kezein is not observed, since as a result of the addition of water to casein, the resulting compound also swells and. thus, the swelling at this point does not stop.

It has been found that the state of the casein structure, characterized by the above noted phenomenon, is not achieved if there is only the amount of water that is required to attach in the manner described to casein. Significant excess water is required. The total water content is 30-40%, qo relative to the weight of dry casein gave the best results. The amount of water required to achieve the aforementioned compound (casein - water) (20-ЗО / о) corresponds exactly to that required by experience already known in practice for pressing casein (15-30%).

The great difficulties and poor results of these methods are not caused, however, by the presence of large or small amounts of water, but are caused precisely by the fact that casein was not subjected to the above structural change.

The authors prove by a series of experiments that, in order to achieve a highly important structural change, besides the required amount of water, a kind of maturation of plasticized casein is also required.

This ripening can be carried out in a favorable environment, provided that the necessary working conditions — storage of the plasticized mass at a low temperature (up to 15 °) in a room that protects against the escape of a significant amount of water from escaping. It was also found that a change in the structure of plasticized casein occurs in each case, if we add to the casein before plasticization, reagents that enhance the process of transformation of the structure.

The most beneficial was the ammonia soap alizarinovogo oil.

Usually, 0.5% of this substance is sufficient to cause the transformation of the structure of casein. Depending on the amount of this substance added, the duration of ripening is up to 6 hours.

During heat treatment under pressure, such casein acquires extraordinary plasticity, which makes it possible to obtain complex products by pressing in molds.

Products made from such ripe casein are not completely deformed after bristling, while pressed ordinary casein is severely deformed after tanning.

Under the influence of pressure and temperature, casein is transformed into a homogeneous coloidal mass, i.e. it loses the structure formed during ripening.

The products obtained according to the described method are distinguished by high elasticity, strength, brilliance and, in the absence of fillers, transparency; they are amenable to the usual processing methods: bristling, painting, drilling, etc.

Example. I. 100 parts of casein, 40 parts of water, b of lithopone, 20 parts of acetone, 1 part of solution (10%) of rhodamine are mixed in a mixer, 1 part of ammonia soap of alizarin oil is added to the mixture, mixed and the whole mass is rolled on rollers.

The temperature of one of the rolls is gradually raised from 40-70 ° (the other remains cold) until a homogeneous sheet is obtained, while avoiding too much evaporation of water. After cooling, the mass is placed in a closed drum, where it undergoes ripening at a temperature of about 15 ° for 10 hours. Thereafter, the mass is crushed, pressed and then subjected to tanning, as usual pressing powders, and further processed (drying, polishing).

Example 11.100 parts casein, 40 parts water, 2 parts borax, 10 parts acetone, 1 part solution (10%) rhodamine, 1 part ammonia soap of alizarin oil mixed in a mixer

and processed as indicated in Example I.

The method was tested by the authors in application to other proteins, albumin, keratin, etc. At the same time (especially in relation to albumin) extremely high rates were obtained. “Matured protein masses usually perceive a significant amount of fillers.

The subject matter of the invention.

Claims (2)

1. The method of obtaining products from protein masses by pressing plasticized crushed mass together with fillers, dyes, plasticizers and water, characterized in that the plasticized mass is kept for several hours at normal temperature indoors prior to pressing in order to prevent water from evaporating from the mass. 2. Acceptance of the method according to claim 1, characterized in that an ammonia of alizarin oil is added to the protein mass to be softened.