Oat Protein Liquid Processing for Higher Foamability via pH Shift

The patent applies parameter changes by adjusting pH from neutral/alkaline conditions (where protein deamidase operates optimally) to acidic conditions (pH 3-6) after enzyme treatment. This pH transition modifies protein conformation and charge distribution, enhancing surface activity and foam stability. The combination of enzymatic modification at one pH level followed by acidification creates a synergistic effect that significantly improves foamability beyond what either treatment alone can achieve.

The patent uses protein deamidase as an intermediary agent to modify plant proteins, making them more suitable for foam-based applications. The enzyme acts as a mediator that introduces specific chemical modifications (deamidation of glutamine and asparagine residues) to plant proteins, improving their functional properties. This enzymatic intermediary step bridges the gap between raw plant proteins and the desired foam-forming capabilities, reducing the need for more complex processing treatments.

The patent merges two distinct processing functions into a sequential workflow: first, protein deamidase treatment to modify protein structure, and second, pH lowering to enhance foamability. By combining these treatments in sequence rather than simultaneously, the process achieves synergistic effects. The pH adjustment step can be integrated with existing product formulation steps (such as adding fruit juices or acidulants), reducing the need for separate dedicated equipment and minimizing additional complexity.