Corn Gluten Hydrolysate BCAA Enrichment
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Solution Overview
Problem
Existing methods for producing corn gluten hydrolysate result in low branch chain amino acid (BCAA) and free amino acid content due to variations in isoelectric points and chemical/physical factors during processing, leading to decreased BCAA content and loss of free amino acids during treatment.
Innovation Solution
A method involving the separation of corn gluten protein by removing carbohydrates, water-soluble sugars, and fiber materials, followed by acid hydrolysis, enzymatic hydrolysis, or natural fermentation, and subsequent steps of isolating, concentrating, precipitating, desalting, and filtering to increase BCAA content, including steps like heat-treating, enzymatic breakdown, and electrodialysis to enhance amino acid availability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional hydrolysis methods are used to produce corn gluten hydrolysate, then the production process is simple, but the BCAA and free amino acid content is low
Solution Approach 1:
The production process is divided into multiple distinct stages: (1) separation of corn gluten protein by removing carbohydrates, water-soluble sugars, inorganic materials and fiber material; (2) preparation of corn gluten protein lysate through acid hydrolysis, enzymatic hydrolysis or natural fermentation; and (3) increase of BCAA content through isolation, concentration, precipitation, desalting and filtering. This segmentation allows each stage to be optimized independently for its specific function.
Solution Approach 2:
The method performs preliminary separation and purification of corn gluten protein before hydrolysis, removing interfering substances (carbohydrates, water-soluble sugars, inorganic materials, fiber material) in advance. This preliminary action prevents these substances from interfering with subsequent hydrolysis and ensures higher BCAA and free amino acid content in the final product.
2Quantity of substance
If activated carbon is used for decolorization and deodorization, then the hydrolysate is purified, but large-molecular-weight peptides and proteins are adsorbed, leading to decreased TN, AN and free amino acid content
Solution Approach 1:
The method extracts and removes harmful substances (carbohydrates, water-soluble sugars, inorganic materials, fiber material) from the corn gluten protein before hydrolysis. This prevents these substances from interfering with the hydrolysis process and ensures higher BCAA and free amino acid content in the final hydrolysate, avoiding the need for activated carbon treatment that would cause adsorption losses.
Solution Approach 2:
The method uses intermediate purification steps (separation, concentration, precipitation, desalting, filtering) between hydrolysis and final product formation. These intermediate steps remove interfering substances without causing the adsorption losses associated with activated carbon, while still achieving the desired purification and concentration of BCAA and free amino acids.
3Productivity
If chemical and physical factors are applied during hydrolysis, then the hydrolysis process is accelerated, but amino acids precipitate and break down, decreasing BCAA content
Solution Approach 1:
The method optimizes hydrolysis parameters (temperature, pH, time, enzyme concentration) to achieve complete hydrolysis of corn gluten protein into free amino acids and small peptides while preventing precipitation and breakdown. By carefully controlling these parameters, the process maintains high BCAA content in the final hydrolysate while still achieving rapid hydrolysis.
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 method significantly increases the content of free amino acids and BCAA in the final corn gluten hydrolysate, achieving a higher proportion of free amino acids and BCAA compared to conventional methods, making it suitable for use in food, cosmetic, and pharmaceutical applications.
Implementation Method 1
separating corn gluten protein by removing carbohydrate, water soluble sugars, inorganic materials and fiber material
Implementation Method 2
preparing corn gluten protein lysate by carrying out acid hydrolysis, enzymatic hydrolysis or natural fermentation
Implementation Method 3
preparing corn gluten protein lysate by carrying out acid hydrolysis, enzymatic hydrolysis or natural fermentation
Implementation Method 4
preparing corn gluten protein lysate by carrying out acid hydrolysis, enzymatic hydrolysis or natural fermentation
Implementation Method 5
increasing a content of branch chain amino acid (BCAA) which is included in the hydrolysate by isolating, concentrating, precipitating, desalting and filtering the resultant corn gluten protein lysate
Implementation Method 6
heat-treating, enzymatic breakdown, and electrodialysis to enhance amino acid availability
Data Source
AI summary
Provided is a method for producing corn gluten hydrolysate comprising: (a) separating corn gluten protein by removing carbohydrate, water soluble sugars, inorganic materials and fiber material; (b) preparing corn gluten protein lysate by carrying out acid hydrolysis, enzymatic hydrolysis or natural fermentation; and (c) increasing a content of branch chain amino acid (BCAA) which is included in the hydrolysate by isolating, concentrating, precipitating, desalting and filtering the resultant corn gluten protein lysate. With improved pre-treatment and concentration processes as compared with the conventional method, the hydrolysate prepared according to the present invention is rich in amino acids and low-molecular-weight peptides. In particular, free amino acids and branched-chain amino acids (BCAA) are included in large quantity.