Enzyme-Processed Poultry Protein With Small Particles and Low Fat
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Solution Overview
Problem
Existing methods fail to produce high-quality, small particle-sized protein compositions from animal sources like poultry, particularly those with balanced amino acid profiles and low fat content, suitable for use in convenience foods and dietary supplements.
Innovation Solution
A process involving enzyme treatment, pressure cooking, and optional acid hydrolysis followed by centrifugation and drying is used to produce a high-quality, insoluble protein composition with small particle size from poultry, enhancing amino acid profiles and reducing fat content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional animal meat sources are used to produce protein powders, then complete amino acid profiles are achieved, but large particle sizes and high fat content are produced
Solution Approach 1:
The patent applies segmentation by mechanically separating the meat into fine particles through controlled grinding and milling processes, dividing the protein matrix into small discrete particles while maintaining amino acid integrity. This mechanical segmentation achieves particle sizes suitable for beverage formulations while preserving the complete amino acid profile of the original meat source.
Solution Approach 2:
The patent extracts and removes fat from the meat protein matrix through a series of processing steps including mechanical separation, centrifugation, and filtration. This extraction process isolates the protein component from the fat, achieving low fat content in the final protein powder while maintaining the complete amino acid profile through selective removal of non-protein components.
2Quantity of substance
If plant protein sources are used, then small particle sizes are achieved, but incomplete amino acid profiles are produced
Solution Approach 1:
The patent applies parameter changes by controlling the mechanical processing parameters (grinding intensity, milling speed, moisture content) to achieve optimal particle sizes while preserving the complete amino acid profile. By adjusting these parameters, the process produces fine particles comparable to plant-based proteins while maintaining the superior amino acid completeness of animal sources.
3Manufacturing precision
If high pressure treatment is applied to hydrolyze meat proteins, then protein breakdown is achieved, but excessive hydrolysis and loss of protein quality occur
Solution Approach 1:
The patent applies partial action by implementing controlled, limited hydrolysis through mild pressure treatment and enzymatic processes rather than excessive hydrolysis. This partial breakdown of protein structures improves protein quality and digestibility while avoiding the negative effects of over-hydrolysis, such as loss of amino acid integrity and protein denaturation.
Solution Approach 2:
The patent uses enzymes as intermediary agents to control and regulate protein hydrolysis. These enzymatic mediators provide specific, controlled breakdown of protein bonds under mild conditions, achieving optimal protein quality without the excessive hydrolysis that would occur with uncontrolled mechanical or chemical methods.
4Reliability
If multiple processing steps are implemented to improve protein quality, then amino acid profiles are enhanced, but process complexity and time increase
Solution Approach 1:
The patent merges multiple processing functions into integrated steps. For example, the mechanical separation process simultaneously achieves particle size reduction and fat removal, while the enzymatic treatment step combines protein hydrolysis with amino acid profile optimization. This merging reduces the number of discrete operations while maintaining high protein quality.
Solution Approach 2:
The patent applies preliminary action by performing preliminary mechanical separation and fat removal before the main protein processing steps. This preliminary preparation simplifies subsequent processing by working with pre-separated protein material, reducing the complexity of later steps while ensuring high amino acid profile quality.
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 process yields a protein composition with high Protein Efficiency Ratio (PER) scores, balanced amino acid profiles, and low fat content, suitable for use in nutritional beverages and dietary supplements, promoting gut health and immune response.
Implementation Method 1
hydrolyzing at least one type of protein in the meat source, at least partly due to the use of at least one protease
Implementation Method 2
increasing the hydrolysis of meat proteins
Implementation Method 3
treating 10-40 wt% of a ratio of a substrate to water, 0.05-4.0 wt% of a proteinase to a substrate, and the balance of water using a high pressure device for a high pressure treatment time of 4-48 hours and at a high pressure treatment pressure of 25-400 MPa and at a high pressure temperature of 25-60 °C
Implementation Method 4
The obtained composition may be used in numerous applications
Data Source
AI summary
This disclosure provides a high quality protein composition having small particle sizes and the processes of making the same. The compositions are shelf-stable, easy to use and have excellent nutritional values as compared to other protein products. The compositions may be prepared from animal sources, such as chickens or turkeys.