Protein Composition From Vegetable Seeds TRIZ Cases

Soybean variety 01046192 uses Agrobacterium-mediated transformation to introduce specific genetic loci for disease and herbicide resistance.

Comminution and wet heating create a cohesive vegan convenience food structure that ensures optimal bioavailability of nutrients and active ingredients.

Controlled oxygen levels during aqueous extraction prevent oxidation, yielding high-purity light-colored protein preparations.

Flow influencing means minimize protein contamination in light phases, resolving overflow issues with soft precipitates that limit decanter capacity.

Adjusting pH to 10-12 dissolves proteins without destroying chemical bonds, then ion exchange restores neutral pH for high solubility.

Low-temperature alkaline hydration preserves native protein structure during extraction, resolving denaturation trade-offs in plant-based food applications.

Steam cooking and drying pea slurry removes bound saponins, eliminating bitterness for broader food applications.

Solid purified plant protein compositions utilize phosphate and metal halide salts to modify extraction processes.

Selective separation of amphiphilic protein fractions boosts emulsifying capacity five-fold, reducing fat content while maintaining ice cream creaminess.

Isoelectric solubilisation and flocculation recover proteins from plant by-products while removing phytic acid and fibre without organic solvents.

Gravity-induced solid-liquid extraction separates proteins from oilseed meal using gentle percolation techniques.

Acidified extraction solubilizes oilseed proteins without salt additives, eliminating beany off-flavors while maintaining high recovery rates.

Adjusting aqueous slurry pH above 8 releases bound oil from oilseed cake, achieving high recovery without organic solvents.

A vertical non-agitated tank moves biomass substrate downward through gravity to maintain uniform plug-flow conditions.

A protein isolate production process uses cellulase and phytase to break down fiber and anti-nutritional factors in oilseed meals.

Vacuum steam stripping extracts pyrazines from legumes without denaturing proteins, reducing waste and energy consumption.

Extruding legume and brewer's spent grain powder yields textured vegetable protein that mimics meat texture while reducing coloring agent reliance.

Compressed pea protein snacks replicate dried fruit texture while eliminating fat, cholesterol, and allergenic ingredients found in traditional treats.

Genetic transformation replaces conventional breeding for soybean XR68D14RX, resolving time and cost contradictions while ensuring stable trait expression.

Acidic and alkaline solvent extraction cycles isolate proteins from defatted meal using cellulase enzyme treatment to enhance extractability.

Aqueous processing of canola press cake extracts protein and oil through controlled pH alkaline extraction, removing phytate to improve nutrient digestibility.

Replacing twin-screw extruders, this pressure pump system reduces energy consumption and equipment volume while enabling high-moisture product manufacturing.

Alkaline extraction without precipitation maintains protein structure, preventing denaturation while improving solubility and foaming capacity.

Soybean variety D400401 applies Agrobacterium-mediated transformation to overcome conventional breeding unpredictability and ensure stable yield.

Acidic NaCl extraction isolates sunflower albumins from press cake, reducing phenolic contamination and greenish color while maintaining high yield.

Lowering pH to 3.5 and heating to 80°C resolves the contradiction between high protein recovery and functional property preservation by preventing denaturation.

Soybean variety 01046250 achieves consistent superior traits by applying preliminary action and feedback mechanisms to reduce breeding cycle duration.

A. pullulans fermentation converts plant cellulose into protein concentrate, resolving amino acid deficiencies in fish meal replacement.

Alkaline extraction and acidic precipitation isolate faba bean proteins while preserving native structure.

Low-temperature processing preserves protein dispersibility while solvent extraction reduces residual oil content in sunflower protein flour.

Blending pea and rapeseed proteins with fiber and hydrocolloids eliminates chalky texture and protein flavor in ready-to-mix beverages.

Sequential aqueous and GRAS solvent processing removes apolar impurities, preserving native functional properties in plant-derived protein isolates.

Soybean cultivar S120087 applies preliminary action and feedback loops to reduce breeding cycle duration while combining multiple desirable agronomic traits.

Maillard reaction between pulse protein and hydrolyzed starch improves solubility and thermal stability without bitter peptides or stabilizing ingredients.

Agrobacterium-mediated transformation introduces herbicide resistance into soybean variety 01045772, bypassing time-consuming conventional breeding cycles.

Replacing alkaline solutions with deep eutectic solvents prevents protein denaturation while improving extraction yields.

A field bean protein isolate production method uses air classification to separate fiber fractions before extraction.

Molecular marker-assisted selection enables predictable trait combination in XB42A14R2, reducing breeding time compared to conventional phenotypic methods.

Continuous decanting and bean splitting automate soy sauce production, eliminating batch buffering and reducing emulsion risks.

Composite binder system replaces egg white protein to deliver vegan sausage texture and juiciness.

Structured breeding programs using preliminary action and feedback reduce the time required to develop stable soybean varieties.

Calcium chloride extraction isolates canola protein while removing phytic acid anti-nutritional factors below 1.5 wt%.

Soybean variety 01046348 incorporates single locus conversion for stable trait inheritance.

XB32AQ13R2 soybean variety uses molecular markers to accelerate trait selection, reducing breeding cycle duration while maintaining genetic stability.

Acidic aqueous and high-concentration alcohol washing removes hexane residues from soy press cake, improving flavor while maintaining fiber content.

Green stable cross-linking curing agents replace unsafe chemicals to resolve safety and cost trade-offs in vegetarian meat production.

Soybean cultivar S070158 delivers stable high yields with enhanced disease resistance through systematic parental line selection.

Dry heat treatment of leguminous seeds inactivates lipoxygenase, preventing beany flavor formation during protein extraction.