Fermented Pea Protein Extraction for Lower Sugar and Viscosity
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Solution Overview
Problem
Existing methods for extracting pea proteins are cumbersome and costly, often involving multiple manipulations that affect protein quality and purity, with issues such as carbohydrate impurities and physicochemical properties like viscosity and taste.
Innovation Solution
A method involving fermentation of peas with lactic acid bacteria prior to milling, followed by fractionation and isolation, to reduce sugar content and improve physicochemical properties of the protein extracts.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional extraction methods are used, then protein isolation can be achieved, but the process is cumbersome and costly with multiple manipulations affecting protein quality
Solution Approach 1:
The patent applies preliminary action by conducting fermentation of peas before milling and extraction. This pre-treatment step modifies the pea material in advance to facilitate subsequent processing, reducing the complexity of downstream operations while improving protein purity. The fermentation process prepares the material by reducing carbohydrate content and modifying protein structure, making later extraction steps more efficient.
Solution Approach 2:
The patent employs parameter changes by controlling fermentation conditions (pH, temperature, time) to optimize protein extraction. By adjusting these parameters during fermentation, the process achieves better protein purity with fewer subsequent manipulation steps, thereby reducing overall process complexity while maintaining high manufacturing precision.
2Manufacturing precision
If multiple manipulation steps are performed to improve protein purity, then carbohydrate impurities are reduced, but the process becomes more time-consuming and expensive
Solution Approach 1:
Fermentation is performed as a preliminary step before milling and extraction, reducing carbohydrate impurities in advance. This pre-treatment eliminates the need for multiple subsequent purification steps, thereby achieving high protein purity without proportionally increasing processing time.
Solution Approach 2:
The patent converts the naturally occurring carbohydrates in peas, which are typically considered impurities, into beneficial fermentation substrates. Lactic acid bacteria consume these carbohydrates during fermentation, transforming them into lactic acid and other beneficial compounds, thereby reducing carbohydrate impurity levels while adding value to the process.
3Manufacturing precision
If conventional extraction methods are used, then protein can be isolated, but viscosity and taste quality are compromised
Solution Approach 1:
Fermentation is applied as a preliminary treatment to modify protein structure and reduce compounds that cause unwanted viscosity and off-flavors. This pre-treatment step improves the functional properties of the extracted protein before isolation, resulting in better quality product with fewer defects.
Solution Approach 2:
The patent transforms potentially harmful compounds (carbohydrates that contribute to viscosity and off-flavors) into beneficial substances through fermentation. Lactic acid bacteria metabolize these compounds into lactic acid and other flavor-enhancing substances, converting quality defects into quality improvements.
4Manufacturing precision
If extensive purification steps are performed, then protein purity is improved, but water and energy consumption increase
Solution Approach 1:
Fermentation is conducted as a preliminary step that reduces carbohydrate content and simplifies the matrix before extraction. This pre-treatment reduces the burden on subsequent purification steps, allowing achieving high protein purity with fewer water-intensive and energy-consuming operations.
Solution Approach 2:
The fermentation process converts complex carbohydrates into simpler compounds that are easier to separate from protein. This transformation reduces the complexity of downstream purification, thereby lowering water and energy requirements while maintaining high protein purity.
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 reduces mono- and oligosaccharides, lowers viscosity, and improves taste and color of pea protein extracts, while minimizing water and energy consumption in downstream processes.
Implementation Method 1
subjecting an aqueous composition comprising peas to fermentation in the presence of lactic acid bacteria
Data Source
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AI summary
The present invention relates to a method for extracting and purifying pea proteins. Hereto, according to the invention, peas are subjected to fermentation, preferably by lactic acid bacteria, prior to milling. Preferably the method for extracting pea proteins comprises the steps of: (a) subjecting an aqueous composition comprising peas to fermentation; (b) milling said peas; (c) fractionating said milled peas so as to obtain at least one protein comprising fraction; and (d) isolating pea proteins from said at least one protein comprising fraction. Also described are food or feed products comprising the pea proteins obtained according to the invention.