Corn Gluten Protein Concentration via Enzymatic Hydrolysis
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Solution Overview
Problem
Current methods for increasing protein content in corn gluten through fermentation result in low protein content ratio increases, limited to about 2-3%, due to low water-soluble saccharide content, primarily degrading proteins into peptides without significant concentration.
Innovation Solution
Treating corn gluten with a-amylase or glucoamylase to decompose structural carbohydrates, followed by inoculation with bacteria from the genus Bacillus or Lactobacillus, optimizing pH conditions, and performing solid-state fermentation to enhance protein content ratio.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If solid-state fermentation is performed on corn gluten to increase protein content, then protein degradation into peptides occurs, but the protein content ratio increase is limited to only 2-3% due to low water-soluble saccharide content
Solution Approach 1:
The patent applies preliminary action by adding amylase before fermentation to decompose starch into water-soluble saccharides. This pre-treatment creates favorable conditions for bacterial growth and fermentation, enabling the bacteria to effectively consume carbohydrates and convert protein into usable forms, thereby significantly increasing protein content ratio beyond the limited 2-3% achieved without this preliminary step
Solution Approach 2:
The patent uses amylase as an intermediary substance to facilitate the conversion of starch to water-soluble saccharides, which then serve as a mediator for bacterial growth. This intermediary process enables the bacteria to thrive and effectively perform protein concentration, resolving the contradiction between achieving high protein content and maintaining fermentation efficiency
2Quantity of substance
If corn gluten is used as a protein source, then cost is reduced compared to fish powder, but protein content ratio is insufficient to replace fish powder
Solution Approach 1:
The patent applies parameter changes by modifying the chemical composition of corn gluten through enzymatic treatment and fermentation. By changing the water-soluble saccharide content through amylase treatment and controlling fermentation parameters, the protein content ratio is significantly enhanced, transforming corn gluten from a low-protein byproduct into a high-protein feed ingredient that can replace expensive fish powder
3Quantity of substance
If amylase is added to decompose starch before fermentation, then water-soluble saccharide content increases, but process complexity increases
Solution Approach 1:
The patent merges the starch decomposition step with the fermentation process by adding amylase directly to the corn gluten before inoculating bacteria. This combination eliminates the need for separate, complex equipment for starch hydrolysis and integrates multiple functions into a unified process flow, reducing overall process complexity while still achieving high water-soluble saccharide content
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
Significantly increases protein content ratio in corn gluten, potentially replacing commercially available fish powder as a protein source, with protein content ratios enhanced by up to 8% through enzymatic decomposition and microbial fermentation.
Implementation Method 1
treating the grain powder with a-amylase or glucoamylase to decompose structural carbohydrate
Implementation Method 2
decompose structural carbohydrate
Implementation Method 3
inoculating the bacteria into the corn gluten to perform fermentation
Data Source
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AI summary
Provided are a method of concentrating protein in grain powder, grain powder including protein that has been concentrated by using the method, and a feed additive including the grain powder including concentrated protein. According to the method of concentrating protein in grain powder, grain powder is treated with enzyme to increase the water-soluble saccharide content in a source, and by inoculating bacteria or yeast and fermentation, the increased water-soluble saccharide is removed, leading to a higher concentration of protein. Thus, the protein content ratio increase effects and the function of grain powder as a protein source are enhanced.