Eggshell Membrane Hydrolysate Composition for Fast, Mild Solubilization
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing methods for hydrolyzing eggshell membrane are limited by low hydrolysis rates, unsuitability for food and cosmetic use due to allergens, undesirable odors and tastes, and regulatory issues, making it difficult to produce organoleptically acceptable products for oral and topical applications.
Innovation Solution
A composition comprising cysteine protease, preferably papain, and L-cysteine HCl Anhydrous as a reducing agent, with optional masking agents, is used to solubilize eggshell membrane through a hydrolysis, filtration, concentration, and drying process, ensuring high hydrolysis rates and acceptable organoleptic properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If chemical hydrolysis methods using strong acids or bases are used, then hydrolysis rate is improved, but harmful factors are generated (allergens, unpleasant odors and tastes)
Solution Approach 1:
The patent replaces chemical hydrolysis methods (using strong acids or bases) with enzymatic hydrolysis using cysteine proteases. This substitution eliminates the harmful effects of chemical reagents (allergens, unpleasant odors and tastes) while maintaining effective hydrolysis of eggshell membrane proteins into bioactive peptides.
Solution Approach 2:
The patent changes the chemical parameters of the hydrolysis process by using specific enzymes (cysteine proteases) that operate under milder conditions compared to strong acids or bases. The use of L-cysteine HCl as a reducing agent further modifies the reaction conditions to achieve complete hydrolysis without generating harmful byproducts, resulting in organoleptically acceptable products.
2Object-affected harmful factors
If enzymatic hydrolysis methods are used, then harmful factors are reduced, but hydrolysis rate and productivity are limited
Solution Approach 1:
The patent employs a composite enzymatic system combining cysteine proteases with L-cysteine HCl as a reducing agent. This combination enhances the hydrolytic activity and allows for more complete breakdown of eggshell membrane proteins, significantly improving hydrolysis rates and productivity while maintaining the safety and organoleptic quality benefits of enzymatic methods.
3Object-affected harmful factors
If partial hydrolysis is used, then allergenicity is reduced, but productivity and economic interest are lowered
Solution Approach 1:
The patent implements complete hydrolysis of eggshell membrane proteins using cysteine proteases and L-cysteine HCl, converting all proteins into bioactive peptides. This continuous and complete hydrolytic action eliminates allergenicity while maximizing productivity and economic value, as the complete hydrolysate can be fully utilized in food and cosmetic applications without wasting undigested material.
4Reliability
If reagents suitable for food use are used, then safety is improved, but hydrolysis rate and organoleptic properties deteriorate
Solution Approach 1:
The patent replaces conventional food-safe reagents (like metabisulphite) with enzymatic systems (cysteine proteases). This substitution achieves both complete hydrolysis at high rates and excellent organoleptic properties, while ensuring the products are safe for food and cosmetic use since enzymes are naturally occurring and readily biodegradable.
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 achieves high hydrolysis rates comparable to metabisulphite, with improved bioactive peptide quality and organoleptic properties, suitable for both oral and topical products without regulatory issues, and higher yield of biomolecules.
Implementation Method 1
enzymatic methods, which consist of membrane hydrolysis by means of proteolytic enzymes
Implementation Method 2
The possibility of exogenously hydrolysing the eggshell membrane can be an effective method to increase both its hydrolysis rate and solubility
Implementation Method 3
L-cysteine HCl Anhydrous as reducing agent
Data Source
Figure 1
Figure 2
Figure 3
AI summary
The present invention relates to a composition and method for solubilizing eggshell membrane at convenient rates. The present invention also relates to organoleptically acceptable products obtained therein, and to their oral or topical application to improve a disease or condition in a subject.