Agglomerated Legume Protein Isolate Flowability
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Solution Overview
Problem
Legume protein isolates are highly insoluble in water, leading to difficulties in handling and processing due to clumping, which affects their flowability and usability in applications requiring uniform flow.
Innovation Solution
The development of agglomerated legume protein isolates using a binding agent comprised of water or a dispersion of legume protein isolate in water, where the protein isolate is not modified, effectively binds particles together, improving flowability and handling characteristics.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If legume protein isolate particles are used as fine powders, then high protein content (>75% wt.%) is achieved, but the particles clump loosely together making the product difficult to work with and affecting uniform flow
Solution Approach 1:
The patent applies agglomeration to merge multiple fine protein isolate particles into larger agglomerated particles. This combining process maintains the high protein content while creating larger particle structures that flow more uniformly and are easier to handle in processing applications.
Solution Approach 2:
The patent changes the physical parameter of particle size through agglomeration. By transforming fine particles into larger agglomerates, the flowability and handling characteristics are improved while preserving the high protein content, effectively resolving the contradiction between particle fineness and flowability.
2Quantity of substance
If legume protein isolates are obtained through extraction process, then protein is separated and recovered as powder, but the protein is denatured making it substantially insoluble in water
Solution Approach 1:
The patent applies preliminary heating to the legume protein isolate before agglomeration. This pre-treatment modifies the protein structure in advance to improve water solubility and dispersibility, allowing the high protein content product to be more effectively used in aqueous applications while maintaining the benefits of the extraction process.
3Ease of operation
If agglomeration process is applied to improve flowability, then particle size increases and flow improves, but additional processing steps are required
Solution Approach 1:
The patent employs self-agglomeration where the protein isolate particles themselves serve as the binding agent. By heating the particles to enhance their binding properties and then allowing them to agglomerate without requiring external binders or complex equipment, the process improves flowability while minimizing additional processing complexity.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The agglomeration process enhances the flowability of legume protein isolates, making them easier to work with and potentially improving their functionality in various applications.
Implementation Method 1
heating a legume protein isolate to a temperature of at least about 35° C.
Implementation Method 2
applying an aqueous binding agent to the legume protein isolate to obtain the agglomerated legume protein isolate
Data Source
AI summary
The technology disclosed in this specification pertains to methods for agglomerating a legume protein isolate comprising heating a legume protein isolate to a temperature isolate to a temperature of at least about 35° C. applying an aqueous binding agent to the legume protein isolate to obtain the agglomerated legume protein isolate. In another aspect, the technology pertains to method for agglomerating a legume protein isolate comprising providing a first portion of a legume isolate; and applying a binding agent comprising a second portion of the legume protein isolate to the first portion of the legume protein isolate. Also disclose are agglomerated legume protein isolates obtained from the claimed methods.