The chemical denaturation of groundnut protein and fibre formation

Two types of denaturing agents, (a) urea, guanidine salts and related compounds and (b) amines, have been investigated with groundnut protein for fibre formation. The considerable rise in the viscosity increment of the protein on denaturation with urea and the hydrochloride and thiocyanate of guanidine, and with bases of dissociation constant higher than 10−4, has been interpreted in terms of increased asymmetry of the protein molecules, and only where such a rise was observed could solutions of the protein with the denaturant be prepared suitable for extrusion into fibre.