Microbial Cell Extract Functional Properties via Mechanical Disintegration
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Solution Overview
Problem
Existing methods for processing yeast proteins result in protein denaturation and limited functional properties, such as foaming, emulsification, and gelation, which are essential for various food applications.
Innovation Solution
A method involving mechanical disintegration of microbial biomass in an aqueous alkaline suspension at controlled temperature and pH, followed by solid-liquid classification to separate light and heavy fractions, which are then further processed to enhance their functional properties without chemical alterations.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional processing methods (high temperatures, long exposure times, extreme pH variations, salts or solvents) are used for yeast extraction, then protein purity is improved, but functional properties (foaming, emulsification, gelation) deteriorate due to protein denaturation and hydrolysis
Solution Approach 1:
The patent applies parameter changes by conducting extraction at mild temperatures (4-25°C), neutral to slightly alkaline pH (7-9), and low ionic strength conditions. These parameter modifications prevent protein denaturation while maintaining extraction efficiency, thereby preserving functional properties like foaming, emulsification, and gelation capabilities
Solution Approach 2:
The patent replaces harsh chemical and thermal processing methods with mechanical disintegration methods such as bead milling, ultrasonic treatment, or high-pressure homogenization. This mechanical approach achieves cell rupture and protein release without causing denaturation, thus maintaining both purity and functional properties
2Reliability
If mechanical disintegration and solid-liquid classification are used, then functional properties (foaming, emulsification, gelation) are improved, but processing complexity increases
Solution Approach 1:
The patent segments the extraction process into distinct stages: mechanical disintegration, solid-liquid classification to separate light and heavy fractions, and optional further processing of each fraction. This segmentation allows optimization of functional properties in each fraction while maintaining overall process manageability
Solution Approach 2:
The patent applies local quality by treating the light and heavy fractions differently based on their specific functional characteristics. The light fraction is optimized for certain applications while the heavy fraction is processed separately, allowing each fraction to achieve its maximum functional potential without compromising the other
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 significantly improves the functional properties of microbial cell extracts, particularly in foaming, emulsification, and gelation, achieving stable heat-set gelation properties and enhanced water and oil holding capacities, suitable for various food applications.
Implementation Method 1
mechanically disintegrating the microbial biomass at a temperature below 40 deg C using a non-denaturing process
Implementation Method 2
subjecting the resulting disrupted biomass to solid-liquid classification to obtain a light fraction and a heavy fraction
Data Source
AI summary
The invention relates to a method for producing a microbial cell extract with improved functional properties. The invention further relates to a microbial cell extract obtained by or obtainable by said method. The invention further relates to the use of said microbial cell extract with improved functionality, with applications in gelation agents, thickening agents, foaming agents, emulsification agents, texturing agents and other suitable applications.