Corn Protein Retention Using Ethanol-Water Solvent Extraction
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Solution Overview
Problem
Corn protein extraction processes face challenges in maintaining protein yield, managing stickiness, and controlling viscosity, leading to protein loss and equipment fouling due to excess water and temperature variations, which affect the quality and functionality of the final corn protein product.
Innovation Solution
A method involving the use of an ethanol-water solvent with at least 85 wt% ethanol and controlled temperatures between 5-50°C to wash corn gluten material, reducing water content and optimizing extraction conditions to achieve a corn protein isolate with minimal protein loss and desirable stickiness and viscosity properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of substance
If conventional corn wet milling extraction is used, then starch separation is achieved, but corn protein loss exceeds 10% and protein yield is reduced
Solution Approach 1:
The patent applies parameter changes by modifying the solvent composition from conventional water-based extraction to ethanol-water solvent with at least 85 wt% ethanol, and by controlling temperature between 5-50°C. These parameter changes prevent protein denaturation and reduce protein loss during extraction, achieving corn protein retention of less than 10% loss while maintaining high productivity.
2Productivity
If excess water is present during extraction, then protein extraction efficiency increases, but stickiness and viscosity increase causing equipment fouling
Solution Approach 1:
The patent changes the solvent parameter from water-based to ethanol-water solvent with at least 85 wt% ethanol, which fundamentally alters the extraction mechanism. This parameter change allows efficient protein extraction while preventing the formation of sticky, viscous protein-water complexes that cause equipment fouling, thereby resolving the contradiction between extraction efficiency and equipment maintenance.
Solution Approach 2:
The patent converts the potentially harmful effect of water-protein interactions that cause stickiness into a benefit by using ethanol-water solvent. The high ethanol content prevents excessive water-protein binding, transforming what would be a fouling problem into an efficient extraction process with clean equipment operation.
3Speed
If temperature variations occur during extraction, then extraction speed increases, but protein denaturation and loss increase
Solution Approach 1:
The patent implements precise temperature control between 5-50°C as a parameter change strategy. This controlled temperature range maintains extraction speed by ensuring solvent penetration while preventing protein denaturation that occurs at higher temperatures. The ethanol-water solvent system enhances this effect by providing selective solubility that works effectively within this controlled temperature range.
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 approach results in a corn protein isolate with a protein yield loss of less than 10% and improved stickiness and viscosity functionality, enhancing the efficiency and cost-effectiveness of the extraction process while ensuring the product's suitability for food and animal consumption.
Implementation Method 1
washing the corn material to remove non-protein components with an ethanol-water solvent comprising at least 85 wt % ethanol to obtain a corn protein isolate
Data Source
AI summary
Disclosed herein is a method of maintaining corn protein yield during extraction and managing stickiness and viscosity comprising obtaining a corn material having a corn protein content and washing the corn material to remove non-protein components with an ethanol-water solvent comprising at least 85 wt % ethanol to obtain a corn protein isolate, wherein the loss of corn protein content during extraction is less than 10% of total corn protein.