Hydrolysed Protein-Polysaccharide Complexes Emulsifying Stability
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Solution Overview
Problem
Current protein-polysaccharide complexes have limitations in enhancing emulsifying and stabilizing properties, particularly in food, cosmetic, and pharmaceutical applications, where they often result in unstable products or require additional modifications to achieve optimal performance.
Innovation Solution
The development of hydrolysed protein-polysaccharide complexes through enzymatic hydrolysis of electrostatically bound protein-polysaccharide complexes, specifically using enzymes like fungal protease, bromelain, or acid protease, to achieve a degree of hydrolysis between 1 to 50%, which enhances their emulsifying and stabilizing capabilities without hindering protein-polysaccharide interactions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If protein-polysaccharide complexes are formed using conventional methods, then basic emulsifying properties are achieved, but emulsifying stability over time is insufficient
Solution Approach 1:
The patent applies parameter changes by controlling the degree of hydrolysis of the protein component within a specific range (1-50%, preferably 5-30%). This hydrolysis modifies the protein's molecular weight, charge distribution, and conformation, thereby enhancing its emulsifying stability while maintaining protein-polysaccharide complex formation. The hydrolysis degree is controlled through enzyme selection, reaction time, and temperature parameters.
Solution Approach 2:
The patent creates a composite material system by forming complexes between hydrolysed protein and polysaccharides. The composite structure combines the hydrophobic regions of hydrolysed protein with hydrophilic polysaccharide chains, generating synergistic effects that improve emulsifying stability beyond what either component could achieve alone. The electrostatic and hydrophobic interactions in the composite provide enhanced structural stability over time.
2Reliability
If the degree of hydrolysis is increased to improve emulsifying properties, then emulsifying capacity increases, but protein-polysaccharide interactions may be hindered
Solution Approach 1:
The patent optimizes the hydrolysis degree parameter within a balanced range (1-50%, preferably 5-30%) to simultaneously achieve good emulsifying capacity and maintain protein-polysaccharide interactions. This parameter optimization ensures that sufficient peptide bonds are broken to create active emulsifying sites while preserving enough intact protein structure to maintain electrostatic and hydrophobic interactions with polysaccharides.
Solution Approach 2:
The patent applies local quality changes through selective hydrolysis where only specific regions of the protein molecule are cleaved while other regions remain intact. This creates a heterogeneous structure with locally modified hydrophobicity and charge distribution, allowing different parts of the protein to simultaneously participate in emulsification and maintain complex formation with polysaccharides.
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 hydrolysed complexes demonstrate improved emulsifying stability over time, outperforming non-hydrolysed complexes and traditional emulsifiers, with optimal performance at low concentrations, making them suitable for a wide range of products including desserts, cosmetics, and pharmaceuticals, while maintaining natural ingredient appeal.
Implementation Method 1
hydrolysis of a protein-polysaccharide complex by an enzyme
Implementation Method 2
hydrolysing the formed complex with an enzyme, preferably to a degree of hydrolysis of the protein in the hydrolysed protein-polysaccharide complex of 1 to 50%
Implementation Method 3
the protein-polysaccharide complex is an electrostatically bound complex
Data Source
Figure 1A~1C
Figure 2(a)~2(h)
Figure 3
AI summary
The present invention relates to hydrolysed protein-polysaccharide complexes, and more specifically to those complexes formed by complex formation of a protein with a polysaccharide followed by hydrolysis. The resulting complexes have good emulsifying and stabilising properties and can be used in food, cosmetic or pharmaceutical products. The invention further relates to the method of manufacture of such complexes.