Enzyme Treatment for Plant-Based Drink Viscosity
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Solution Overview
Problem
High protein, ready-to-drink beverages formulated from plant-based materials face challenges in viscosity reduction due to protein denaturation and starch gelatinization during sterilizing heat treatment, making them unsuitable for sterile, ready-to-drink form.
Innovation Solution
Incubating proteins with a transglutaminase and an amylase before high-temperature-processing at 110° C or above to reduce viscosity, with specific conditions including enzyme types, incubation times, temperatures, and agitation rates.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If plant-based proteins undergo sterilizing heat treatment, then the formulation becomes sterile and ready-to-drink, but protein denaturation and starch gelatinization increase viscosity making the beverage undrinkable
Solution Approach 1:
The patent applies preliminary enzymatic action before heat treatment by incubating transglutaminase and amylase with the protein-starch mixture at controlled temperatures (e.g., 50°C for transglutaminase, 70°C for amylase) for specific durations (e.g., 30-120 minutes). This preliminary modification of protein and starch structures before sterilization prevents excessive viscosity increase during subsequent heat treatment, enabling the final product to remain drinkable while achieving sterility.
2Ease of operation
If transglutaminase is used alone to reduce viscosity, then protein structure is modified, but the formulation still forms gels at low temperatures and increases viscosity with temperature
Solution Approach 1:
The patent combines two different enzymatic actions: transglutaminase modifies protein structures through cross-linking, while amylase breaks down starch into simpler sugars. This combination of enzymes working together provides complementary effects that singly would not achieve, resulting in formulations that maintain stable viscosity across a wide temperature range and do not form gels at low temperatures.
3Ease of operation
If complex enzyme incubation protocols are used to optimize viscosity, then viscosity control improves, but process complexity increases
Solution Approach 1:
The patent optimizes specific process parameters including incubation temperature (e.g., 50°C for transglutaminase, 70°C for amylase), incubation time (e.g., 30-120 minutes), enzyme-to-substrate ratios, and pH conditions to achieve effective viscosity control. By establishing defined parameter ranges, the complex enzymatic process becomes manageable and reproducible despite multiple variables.
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
Significantly reduces viscosity to achieve a smooth, drinkable consistency suitable for ready-to-drink formulations, outperforming single enzyme treatments and maintaining stability post-processing.
Implementation Method 1
incubating a protein with a transglutaminase and an amylase
Implementation Method 2
incubating a protein with a transglutaminase and an amylase
Implementation Method 3
followed by high-temperature-processing at about 110° C. or above
Data Source
AI summary
The present invention relates to ready-to-drink formulations, processes for making such formulations, and the use of a transglutaminase and an amylase to reduce the viscosity of such formulations.