Protein Composition From Vegetable Seeds TRIZ Cases

See how almond protein combined with curdlan polysaccharide achieves fine curd formation and sm

See how combining almond protein extract with curdlan in specific mass ratios replicates heat-c

Isoelectric precipitation at pH 4.0-5.8 followed by heat treatment improves pea protein purity and handling while simplifying extraction.

Thermal treatment improves microbial stability, while post-heat shear lowers viscosity to keep plant protein beverages smooth and milk-like.

Micronization replaces filtration in a cereal-legume milk analogue, preserving dietary fiber while delivering smooth texture and balanced protein.

A yellow pea protein formula uses insoluble calcium and direct steam sterilization to deliver stable, palatable high-protein medical nutrition.

Microwave-assisted alkyl alkanoate extraction improves karanjin and pongamol measurement and lowers residuals in pongamia seedcake.

Sequential glutaminase and transglutaminase treatment improves plant protein solubility while controlling viscosity, particles, and off-tastes.

Hydro-ethanol washing and extrusion texturization remove anti-nutritional components from rapeseed protein while preserving solubility and fibrous structure.

Membrane filtration with low-chlorate water purifies vegetable and algal proteins for infant formula while keeping chlorate below 700 µg/kg.

Alcohol washing with pH and alkali control removes fat, polyphenols, and phytic acid while preserving sunflower protein functionality.

Weak organic acids and CO2 isolate vegetable proteins without harsh heat or strong acids, preserving native functionality and reducing salt residues.

Adding antioxidants to hemp seed slurry limits fatty acid oxidation, preserving flavor, stability, and nutritional value in beverages.

Multiple solvent extraction and spray drying raise guar meal protein above 70% while removing bitter anti-nutritional compounds.

A dairy-soy protein ratio improves powder flowability and dairy-like taste without masking agents, supporting more sustainable nutrition.

Transglutaminase treatment during pea protein production raises viscosity after sterilization and avoids extra enzyme addition in food processing.

An integrated sunflower protein process removes separate soluble and insoluble handling to simplify production and maintain high protein content.

Genetic tuning of the vicilin-to-convicilin ratio makes pea protein gelation more uniform, improving texture and stability in alternative products.