Alkaline Hydrolysate Process Using Potassium Hydroxide
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Solution Overview
Problem
Existing processes for producing alkaline hydrolysates of plant proteins often result in products with poor taste and foaming properties due to the use of calcium hydroxide, which are costly and time-consuming, and require long reaction times, making them industrially and economically inefficient.
Innovation Solution
A process involving suspending plant proteins in water at 70-80°C and pH 9.5-10.5 with potassium hydroxide for 10-15 hours, followed by neutralization with hydrochloric acid and drying, which avoids the use of calcium hydroxide and reduces reaction time, resulting in alkaline hydrolysates with improved solubility, emulsifying capacity, and foaming properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If calcium hydroxide is used for alkaline hydrolysis, then foaming properties are improved, but taste quality deteriorates (chalky and bitter taste)
Solution Approach 1:
The patent changes the chemical parameter by substituting calcium hydroxide with sodium hydroxide or potassium hydroxide as the alkaline agent. This parameter change resolves the contradiction by achieving effective hydrolysis without the harmful chalky and bitter tastes associated with calcium hydroxide, while maintaining good foaming properties through optimized reaction conditions (pH 10.5-11.5, temperature 60-80°C, time 2-6 hours).
2Productivity
If reaction temperature is increased during calcium hydroxide hydrolysis, then reaction time is reduced, but off-flavor formation increases
Solution Approach 1:
The patent changes multiple parameters simultaneously: uses sodium hydroxide or potassium hydroxide instead of calcium hydroxide, operates at pH 10.5-11.5 (slightly higher than conventional methods), and maintains temperature between 60-80°C. This combination allows for shorter reaction times (2-6 hours vs. traditional longer times) without generating harmful off-flavors, as the different alkaline agent chemistry prevents the formation of chalky and bitter compounds even at elevated temperatures.
Solution Approach 2:
The patent employs a simpler, more direct hydrolysis approach using readily available sodium or potassium hydroxide, eliminating the need for complex multi-step processes required when using calcium hydroxide. The reaction proceeds efficiently in a single stage with straightforward neutralization afterward, reducing both time and complexity while avoiding off-flavor formation through proper parameter control.
3Manufacturing precision
If long reaction times are used for alkaline hydrolysis, then hydrolysis completeness is improved, but productivity deteriorates
Solution Approach 1:
The patent achieves complete hydrolysis in significantly reduced time (2-6 hours) by changing the alkaline agent from calcium hydroxide to sodium hydroxide or potassium hydroxide and operating at optimized pH 10.5-11.5. The stronger and more reactive nature of these alkaline agents, combined with the controlled pH and temperature parameters, accelerates the hydrolysis reaction while maintaining completeness, thereby resolving the contradiction between hydrolysis completeness and productivity.
4Object-affected harmful factors
If sodium hydroxide or potassium hydroxide is used instead of calcium hydroxide, then taste quality is improved, but foaming properties may deteriorate
Solution Approach 1:
The patent compensates for any potential loss in foaming properties by optimizing the reaction parameters: maintaining pH at 10.5-11.5, temperature at 60-80°C, and reaction time at 2-6 hours. These parameter adjustments ensure that the hydrolysis produces peptides with optimal molecular weight and structure for foaming, thereby maintaining excellent foaming properties while using sodium or potassium hydroxide instead of calcium hydroxide, thus resolving the contradiction between taste quality and foaming properties.
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 process yields alkaline hydrolysates with high solubility (60-100%), emulsifying capacity (60-90%), and average peptide chain length (10-20 amino acids), offering superior organoleptic quality and foaming capacity while being economically and industrially viable.
Implementation Method 1
suspending the plant proteins in water so that they are: at a concentration between 15 and 30% by weight/dry, at a temperature between 70 and 80 °C and at a pH between 9.5 and 10.5 by adding an alkaline hydroxide
Implementation Method 2
allow said suspension to incubate for 10 to 15 hours, preferably for 12 hours, at a temperature between 70 and 80° C
Implementation Method 3
neutralize said heated suspension using an acid mineral, preferably hydrochloric acid
Implementation Method 4
dry the neutralized suspension so as to obtain the alkaline hydrolyzate
Data Source
AI summary
The invention relates to a method for preparing alkaline hydrolysates of vegetable proteins, characterised in that it includes the following steps: 1) placing the vegetable proteins in suspension in water such as to have a concentration of 15 to 30 dry weight %, at a temperature of 70 to 80 °C and a pH of 9.5 to 10.5 by adding an alkaline hydroxide selected from the group made up of sodium hydroxide and potassium hydroxide; 2) allowing said suspension to incubate for 10 to 15 hours, at a temperature of 70 to 80 °C and a pH of 9.5 to 10.5; 3) neutralising said heated suspension by means of a mineral acid; and 4) drying the neutralised suspension such as to obtain the alkaline hydrolysate.