Casein Protein Meat Analogue via Enzymatic Crosslinking
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Solution Overview
Problem
There is a continuous market need for effective meat substituting protein products, and existing methods do not adequately produce a casein protein product with a microstructure similar to meat analogues.
Innovation Solution
A process involving a casein concentrate starting material, which is heat-treated, treated with a crosslinking enzyme like transglutaminase, and optionally with a coagulant, to create a casein protein product with a microstructure similar to a meat analogue, including specific steps of providing a casein concentrate, concentrating, heat-treating, cooling, and processing to achieve the desired pH range.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional methods are used to produce protein products, then production is simpler, but the microstructure does not resemble meat analogues
Solution Approach 1:
The patent applies parameter changes by controlling pH within a specific range of 5.5 to 6.7 during processing, and by using heat treatment at temperatures from 80°C to 155°C. These parameter optimizations enable the formation of a microstructure similar to meat analogues while managing process complexity through defined operational ranges.
Solution Approach 2:
The patent creates a composite protein product combining casein (8.5-50 weight-%) with other milk proteins (0-0.5 weight-% whey proteins), along with minerals like calcium (2500-12500 mg/kg) and phosphorus (1600-8000 mg/kg). This composite approach produces a complex microstructure resembling meat analogues through the interaction of multiple components.
2Strength
If transglutaminase is used to crosslink casein, then covalent bonds are formed that withstand heating and mixing, but milk contains substances that inhibit transglutaminase activity
Solution Approach 1:
The patent uses heat treatment at temperatures from 80°C to 155°C to deactivate the inhibiting substances in milk before or during transglutaminase treatment. This parameter change eliminates the harmful inhibition effect while preserving the beneficial covalent bonding capability of transglutaminase for creating strong crosslinked casein structures.
Solution Approach 2:
The patent applies preliminary heat treatment to the casein concentrate before transglutaminase treatment to remove inhibiting substances. This preliminary action eliminates the harmful factors that would otherwise prevent effective crosslinking, ensuring that the transglutaminase can form strong covalent bonds without inhibition.
3Reliability
If casein concentrate is heat-treated at high temperature, then transglutaminase activity is enhanced, but excessive heating may denature proteins
Solution Approach 1:
The patent defines a specific temperature range of 80°C to 155°C for heat treatment, which optimizes transglutaminase activity while preventing excessive denaturation. This controlled parameter change ensures reliable enzyme activity for crosslinking while maintaining sufficient protein structure integrity for functional meat analogue 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 results in a casein protein product with a microstructure similar to meat analogues, suitable for use as a meat substitute, with controlled composition and texture, including specific ranges of milk proteins, calcium, phosphorus, and optional biologically active peptides.
Implementation Method 1
These inhibiting substances are deactivated in a heat treatment of milk
Implementation Method 2
M. P. Bönisch et al., 'Effect of Ultra-high Temperature Treatment on the Enzymatic Cross-linking of Micellar Casein and Sodium Caseinate by Transglutaminase'
Implementation Method 3
The transglutaminase enzyme (EC 2.3.2.13) catalyzes the generation of covalent linkages between the glutamine and lysine amino acid residues present in the protein molecules
Implementation Method 4
Covalent bonds formed in the enzyme treatment withstand different process conditions, such as heating and mixing, well
Implementation Method 5
it is known that the content of said substances in relation to the total content of proteins and fat is reduced in ultrafiltration of milk
Implementation Method 6
c) heat-treating the material up to a temperature from 80°C to 155°C
Data Source
AI summary
The present invention relates to a process for producing a casein protein product comprising the steps of: - providing a casein concentrate starting material, - heat-treating the material, - cooling the heat-treated material, - subjecting the cooled material to a treatment with a crosslinking enzyme, - optionally subjecting the cooled material to a treat ment with a coagulant and - processing the material into the casein protein product/allowing the casein protein product to form.