Selective Crystallization for Alpha-Lactalbumin Enrichment

Resolve Bottlenecks,
Find Innovative SolutionsGenerate Solutions

Solution Overview

Problem

Current methods for isolating alpha-lactalbumin (ALA) from whey protein solutions are complex and often require multiple steps, including filtration and chromatography, and typically involve the use of organic solvents, which are undesirable in food production.

Innovation Solution

A method involving selective crystallization of beta-lactoglobulin (BLG) from whey protein solutions to enrich ALA, where non-aggregated BLG is crystallized and separated, allowing for the recovery of an ALA-enriched composition without the use of organic solvents.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Manufacturing precision

If multiple separation steps including filtration and chromatography are used to isolate ALA, then purification precision is improved, but device complexity and loss of time increase

Engineering Contradiction:

Improvepurification precisionVSAvoiddevice complexity

Core Design Contradiction:

Manufacturing precisionVSDevice complexity

Solution Approach 1:

The invention utilizes the phase transition of beta-lactoglobulin from dissolved state to crystalline state through controlled cooling and pH adjustment. This phase transition enables selective separation of BLG crystals from the mother liquor containing ALA, replacing complex filtration and chromatography steps with a simple crystallization-based separation process

Inventive Principle:

Principle #36Phase transitions

Solution Approach 2:

The invention changes physical parameters (temperature, pH) to induce selective crystallization of BLG. By adjusting temperature to promote crystallization and controlling pH to maintain ALA in solution while precipitating BLG, the process achieves purification without complex equipment

Inventive Principle:

Principle #35Parameter changes

2Manufacturing precision

If organic solvents are used in ALA isolation, then manufacturing precision is improved, but object-affected harmful factors increase

Engineering Contradiction:

Improvepurification precisionVSAvoidharmful factors

Core Design Contradiction:

Manufacturing precisionVSObject-affected harmful factors

Solution Approach 1:

The invention replaces expensive and harmful organic solvents with water-based buffer solutions for pH control. The process uses food-grade citric acid and sodium hydroxide to adjust pH, creating a safe, solvent-free process suitable for infant formula production

Inventive Principle:

Principle #27Cheap short-living objects (Disposable)

Solution Approach 2:

The invention converts the potential harm of using chemical agents by selecting food-grade substances (citric acid, sodium hydroxide) that are safe for infant consumption. The pH adjustment process that could be harmful with strong chemicals becomes beneficial when using food-grade materials

Inventive Principle:

Principle #22Blessing in disguise (Convert harm into benefit)

3Productivity

If heat precipitation is used to enrich ALA, then productivity is improved, but object-affected harmful factors increase due to heat denaturation

Engineering Contradiction:

Improveenrichment efficiencyVSAvoidheat damage

Core Design Contradiction:

ProductivityVSObject-affected harmful factors

Solution Approach 1:

The invention uses controlled cooling phase transition to induce BLG crystallization instead of heat precipitation. By gradually cooling the whey protein solution to 4-10°C, BLG crystallizes selectively while ALA remains in solution, avoiding heat-induced denaturation of proteins

Inventive Principle:

Principle #36Phase transitions

Solution Approach 2:

The process employs periodic action through controlled temperature cycling and gradual pH adjustment. The slow cooling process and incremental pH changes allow selective crystallization without sudden thermal shock or denaturation, maintaining protein integrity

Inventive Principle:

Principle #19Periodic action

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

This method provides a simple and efficient way to produce ALA-enriched protein compositions suitable for food use, such as infant formula, by leveraging the crystallization of BLG to isolate ALA, thereby simplifying the production process and ensuring the absence of organic solvents.

Implementation Method 1

crystallising non-aggregated BLG in the supersaturated whey protein solution

Methodology Applied

Scientific EffectCrystallization: Crystallisation

Implementation Method 2

selective crystallisation of BLG and removal of the BLG crystals

Methodology Applied

Scientific EffectPrecipitation: Precipitation

Data Source

PatentUS20210267231A1Novel method for preparing alpha-lactalbumin-enriched compositions, related products and uses e.g. in infant formulas

Publication Date: 2021.09.02 ARLA FOODS AMBA

AI summary

The present invention relates to a new method of producing edible alpha-lactalbumin-enriched protein compositions based on removal of beta-lactoglobulin (BLG) from a whey protein containing feed by selective crystallisation of non-aggregated BLG. The invention furthermore relates to new edible alpha-lactalbumin-enriched protein compositions, uses of these compositions and food products comprising these compositions.