Egg White Protein Gel Strength Control Using Protein Deamidase
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Solution Overview
Problem
Existing methods to control the strength of gels obtained by thermal coagulation of egg white protein either increase strength with enzyme-based approaches that have limited versatility due to enzyme properties or alter taste with condiments like salt or sugar, limiting their application in cooked foods.
Innovation Solution
The use of protein deamidase to adjust the strength of gels obtained by thermal coagulation of egg white protein, allowing for both increase and decrease in strength without significantly affecting taste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If transglutaminase is used to increase gel strength, then the strength of the gel is improved, but the ability to decrease gel strength is lost
Solution Approach 1:
The patent applies multi-functionality by using a single enzyme type (protease) that can perform both strength-increasing and strength-decreasing functions depending on the amount added. This replaces the need for separate enzymes for each function, allowing versatile control of gel strength with one additive type.
Solution Approach 2:
The patent implements dynamics by making the effect of the additive adjustable based on dosage. The same protease enzyme can dynamically shift between increasing and decreasing gel strength by varying the amount added, enabling flexible adaptation to different product requirements.
2Strength
If salt or sugar is used to adjust gel strength, then the strength control is achieved, but the taste is significantly influenced
Solution Approach 1:
The patent uses a food-grade enzyme (protease) that degrades or is inactivated after performing its function, replacing long-term taste-altering additives like salt and sugar. The enzyme acts temporarily to modify gel structure without persisting to affect taste.
Solution Approach 2:
The patent substitutes chemical additives (salt/sugar) that directly alter taste with a biological catalyst (protease) that modifies protein structure. This replaces a taste-affecting chemical system with a structure-modifying biological system that has minimal taste impact.
3Strength
If transglutaminase is used for protein crosslinking, then the gel strength is increased, but the ability to decrease gel strength is limited
Solution Approach 1:
The patent inverts the conventional approach by using protease (which typically degrades proteins) to achieve both strengthening and weakening effects. Instead of using crosslinking enzymes that only strengthen, the patent employs a degrading enzyme in controlled amounts to either reduce excess strength or enhance strength through controlled degradation and reorganization, providing bidirectional control.
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
Enables precise control of gel strength through the use of protein deamidase, expanding the versatility of egg white protein in cooked foods by maintaining taste integrity.
Implementation Method 1
a protein deamidase (protein-glutaminase) can exhibit both effects of increasing and decreasing the strength of a gel to be obtained by thermal coagulation of the egg white protein
Implementation Method 2
An egg white protein has a property of forming a gel network by thermal coagulation
Data Source
AI summary
The purpose of the present invention is to provide a technology that enables control for increasing or decreasing the heat coagulation gel strength of egg white protein, and that has little effect on taste. This heat coagulation gel strength regulating agent for egg white protein contains a protein deamidase and can control the increase or decrease of the heat coagulation gel strength of egg white protein.