Protein Composition From Vegetable Seeds TRIZ Cases
- Soybean Variety 01046192 Genetic Transformation
Soybean variety 01046192 uses Agrobacterium-mediated transformation to introduce specific genetic loci for disease and herbicide resistance.
- Vegan Convenience Food Structure via Comminution and Wet Heating
Comminution and wet heating create a cohesive vegan convenience food structure that ensures optimal bioavailability of nutrients and active ingredients.
- Sunflower Protein Extraction with Antioxidant Control
Controlled oxygen levels during aqueous extraction prevent oxidation, yielding high-purity light-colored protein preparations.
- Centrifugal Separator Flow Control for Plant Protein Extraction
Flow influencing means minimize protein contamination in light phases, resolving overflow issues with soft precipitates that limit decanter capacity.
- Plant Protein Solubility via Alkaline pH Adjustment and Ion Exchange
Adjusting pH to 10-12 dissolves proteins without destroying chemical bonds, then ion exchange restores neutral pH for high solubility.
- Sunflower Protein Isolate Low-Temperature Alkaline Hydration
Low-temperature alkaline hydration preserves native protein structure during extraction, resolving denaturation trade-offs in plant-based food applications.
- Steam Cooking Pea Flour to Remove Bitter Saponins
Steam cooking and drying pea slurry removes bound saponins, eliminating bitterness for broader food applications.
- Solid Plant Protein Compositions Salt-Modified Extraction
Solid purified plant protein compositions utilize phosphate and metal halide salts to modify extraction processes.
- Vegetable Protein Fraction Emulsifier for Low-Fat Ice Cream
Selective separation of amphiphilic protein fractions boosts emulsifying capacity five-fold, reducing fat content while maintaining ice cream creaminess.