Fumonisin Reduction in Corn Protein via pH Control
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Solution Overview
Problem
Fumonisin contamination in corn protein products poses a safety risk for human and animal consumption, leading to economic losses, as existing methods are inadequate in reducing fumonisin levels to meet regulatory thresholds.
Innovation Solution
Adjusting the pH of corn protein products to a range between 5.75 and 7.5 and adding a divalent cationic salt to reduce fumonisin levels by at least 70%, while maintaining optimal drainage rates during processing.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If existing methods are used to process corn protein products, then processing simplicity is maintained, but fumonisin levels remain above safe thresholds
Solution Approach 1:
The patent applies parameter changes by adjusting the pH of the corn protein slurry to a specific range (5.75-7.5) and controlling divalent cation concentration to reduce fumonisin levels. This chemical parameter modification enables effective fumonisin reduction without requiring complex additional processing equipment or steps.
Solution Approach 2:
The patent uses divalent cations (such as calcium or magnesium ions) as intermediaries to facilitate fumonisin reduction. These cations act as mediators in the chemical process, enabling the pH-adjustment mechanism to effectively bind and remove fumonisin from the corn protein product.
2Object-affected harmful factors
If pH adjustment is performed to reduce fumonisin, then fumonisin levels decrease, but processing time and complexity increase
Solution Approach 1:
The patent performs pH adjustment and divalent cation addition during the existing slurry processing stage, before product formation. This preliminary action integrates fumonisin reduction into the normal processing flow, avoiding separate treatment steps and minimizing additional processing time.
3Object-affected harmful factors
If divalent cationic salt is added to reduce fumonisin, then fumonisin levels decrease, but product composition complexity increases
Solution Approach 1:
The patent carefully controls the concentration of divalent cations within specific ranges to achieve effective fumonisin reduction while minimizing impacts on product composition. By optimizing these chemical parameters, the process reduces fumonisin without significantly altering the corn protein product's fundamental composition or requiring additional substance additions.
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 fumonisin levels to below 2 ppm, meeting safety standards and minimizing economic losses by ensuring safe consumption and efficient processing.
Implementation Method 1
adding a divalent cationic salt in combination with the pH adjustment step
Implementation Method 2
adding a base to the corn protein product, to adjust the pH of the corn protein product to a range between 5.75 and 7.5
Data Source
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AI summary
Described herein is as method of reducing fumonisin in a corn protein product, comprising adjusting the pH of the corn protein product to a range between about 5.75 and about 7.5 to reduce fumonisin by at least 70%. The method can further comprise the addition of a divalent cationic salt.