Enzymatic Functional Lipid Generation from Cereal Bran
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
There is a need to better utilize sidestreams from plant material processing, such as cereal bran and Distillers dried spent grain, to generate functional lipids that can be incorporated into food products like bread without affecting their appearance, structure, or taste, while also enhancing their nutritional value.
Innovation Solution
A method involving the treatment of a liquid suspension of lipid-containing cereal bran with phospholipase and other lipid-modifying enzymes to generate functional lipids, which can then be used in food products, combining with cell-wall and starch-modifying enzymes to enhance lipid modification and solubilization.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If lipolytic enzymes are added to cereal bran to generate functional lipids, then the nutritional value and emulsifying properties are improved, but the complexity of the process increases
Solution Approach 1:
The patent combines multiple enzyme functions into a single treatment process. Cell-wall modifying enzymes (cellulases, hemicellulases) are used alongside phospholipase and other lipolytic enzymes to simultaneously solubilize cereal bran and generate functional lipids, merging structure modification and lipid modification into one integrated process
Solution Approach 2:
The enzyme preparation is designed to perform multiple functions: cell-wall modification, lipid hydrolysis, and emulsifier generation. This multi-functional approach allows a single enzymatic treatment to achieve solubilization and functional lipid generation without requiring separate processing steps
2Reliability
If cereal bran is solubilized to extract functional lipids, then the emulsifying efficiency is improved, but the starch content increases which may affect product quality
Solution Approach 1:
The patent applies selective enzymatic action targeting specific components. Cell-wall modifying enzymes selectively solubilize bran components while lipolytic enzymes specifically act on lipids and phospholipids. This localized enzymatic action ensures functional lipids are generated without excessive starch release into the soluble fraction
3Productivity
If multiple enzymes are used to treat cereal bran, then the lipid modification efficiency is improved, but the manufacturing cost increases
Solution Approach 1:
The patent merges multiple enzymatic functions into a single combined treatment process. Cell-wall modifying enzymes and lipolytic enzymes are applied together in one step, allowing simultaneous solubilization and lipid modification, which reduces the need for multiple separate processing steps and associated costs
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 effectively generates functional lipids that can be used as emulsifiers in food products, improving their texture and nutritional value without significant impact on the product's appearance or taste, and can also be used for bio-ethanol production.
Implementation Method 1
Lipolytic enzymes hydrolyse one or more of the fatty acids from lipids present in the plant material which can result in the formation of powerful emulsifier molecules
Implementation Method 2
treating a liquid suspension of an at least partly solubilised lipid-containing cereal bran with a phospholipase
Implementation Method 3
combining with cell-wall and starch-modifying enzymes to enhance lipid modification and solubilization
Data Source
Figure 1
Figure 2
Figure 3
AI summary
The present invention relates to the modification of lipids in lipid-containing plant material, such as cereal bran for the generation of functional lipids. The present invention further relates to the preparation of compositions comprising such functional lipids as well as the use of these compositions comprising functional lipids and other functional compounds derived from the action of lipid modifying enzymes for the preparation of composition suitable for the preparation of bio-ethanol as well as food products, such as bread.