Decolorized Rapeseed Protein Isolate via pH and Reductant Control
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Solution Overview
Problem
Rapeseed protein isolates produced by existing methods often have a dark yellow or brownish color, making them visually unattractive and less acceptable for human nutrition.
Innovation Solution
A method involving the combination of cold-pressed rapeseed oil meal with an aqueous liquid at 45-65°C, followed by separation, decanting, pH adjustment, and use of magnesium, zinc, or calcium salts, along with ascorbic acid or sulfites, to produce a native rapeseed protein isolate with improved color and solubility.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Illumination intensity
If conventional rapeseed protein isolate production methods are used, then protein isolation is achieved, but the product has dark yellow or brownish color making it visually unattractive
Solution Approach 1:
The patent applies preliminary decolorization treatment during the protein isolation process by adjusting pH to isoelectric points and using decolorizing agents before final product formation. This prevents color development in advance, ensuring the protein isolate is produced with inherently light color rather than requiring post-processing
Solution Approach 2:
The patent changes key process parameters including pH adjustment to specific ranges (3.0-4.0, 7.0-8.0, or 10.0-11.0), temperature control (45-65°C extraction), and use of decolorizing agents (ascorbic acid, sulfites) to transform the color characteristics of the protein isolate from dark yellow/brownish to light-colored
2Quantity of substance
If protein extraction and isolation processes are applied, then protein concentration is increased, but solubility may be compromised
Solution Approach 1:
The patent optimizes process parameters including pH adjustment to isoelectric points for selective precipitation, temperature control during extraction (45-65°C), and controlled salting-out conditions to achieve both high protein concentration (90%+ dry basis) and maintained solubility, as evidenced by the rapid dissolution in water without clumping
Solution Approach 2:
The patent selectively extracts proteins from rapeseed meal using aqueous extraction followed by fractionation at different pH levels, separating proteins from non-protein components while maintaining their solubility characteristics through controlled precipitation and redissolution processes
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 results in a rapeseed protein isolate with higher whiteness, maintaining stability over time, and maintaining high napin concentrations, suitable for large-scale application and use in food products.
Implementation Method 1
The solution is decolored by adding ascorbic acid, or a derivative thereof, and a sulfite
Implementation Method 2
mixing with a precipitant to obtain a precipitate wherein said precipitant comprises a salt of magnesium, zinc, iron, or calcium
Implementation Method 3
mixing cold-pressed rapeseed oil meal with an aqueous liquid at a temperature of from 45 to 65° C.
Data Source
AI summary
The present invention discloses a soluble native rapeseed protein isolate having improved color, a method for preparing a soluble native rapeseed protein isolate having improved color and use of said rapeseed protein isolate in a food product.