Pea Peptide Composition for Improved Digestibility and Glucose Control
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Solution Overview
Problem
Current methods for utilizing pea protein by-products in the starch and vermicelli industry do not fully leverage their nutritional potential due to poor digestibility, limiting the application range and hindering the development of deep processing.
Innovation Solution
A method involving ultrasonic treatment, sequential enzymolysis with alkaline protease, trypsin, and flavourzyme, followed by filtration and cation exchange resin purification to produce a pea peptide with specific peptide segments (pEE, pEK, and pER) that are easily absorbed and effective in regulating blood glucose levels.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If pea protein is simply purified and dried to produce pea protein by-products, then the production process is simple and fast, but the digestibility is poor and nutritional value cannot be fully utilized
Solution Approach 1:
The pea protein is segmented into smaller peptide units through sequential enzymolysis. First, alkaline protease breaks down the large protein molecules into smaller peptides, then trypsin further hydrolyzes them into even smaller peptide segments with molecular weights primarily between 100-1000 Da. This segmentation improves digestibility while maintaining productivity through optimized enzyme treatment conditions.
Solution Approach 2:
Ultrasonic treatment is applied as a preliminary action before enzymolysis to pre-break the protein structure and increase enzyme accessibility. This preliminary disruption of protein conformation allows subsequent enzymes to more efficiently hydrolyze the peptide bonds, improving both digestibility and production efficiency.
2Reliability
If conventional enzymolysis is used to produce pea peptide, then nutrition is improved, but the application range is narrowed and deep processing development is affected
Solution Approach 1:
The patent applies local quality by creating peptides with specific functional characteristics tailored to hypoglycemic needs. The sequential enzymolysis process produces a distinctive peptide profile with high content of specific amino acid sequences that exhibit blood glucose regulating activity, while maintaining general nutritional benefits. This localized functional enhancement expands application range to functional foods and health products.
Solution Approach 2:
The pea peptide product represents a composite material combining multiple functional properties: high nutritional value from complete amino acid composition, hypoglycemic activity from specific peptide sequences, and improved digestibility from optimized molecular weight distribution. This composite functionality broadens application possibilities across nutrition, medicine, and functional food sectors.
3Manufacturing precision
If sequential enzymolysis with multiple enzymes is performed, then peptide composition and functionality are improved, but the process complexity increases
Solution Approach 1:
The enzymolysis process is segmented into distinct stages, each with a specific enzyme function. Alkaline protease performs the first hydrolysis under alkaline conditions, then the pH is adjusted and trypsin performs secondary hydrolysis. This segmentation allows precise control over peptide composition at each stage, achieving target molecular weight distribution and amino acid profile while managing complexity through modular process design.
Solution Approach 2:
The patent controls peptide composition by changing key parameters: pH values are adjusted between enzyme treatments (alkaline for first hydrolysis, then adjusted for trypsin), temperatures are optimized for each enzyme's activity, and enzyme dosages are precisely controlled. These parameter changes enable manufacturing precision in peptide composition while keeping the process manageable through systematic parameter optimization.
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 resulting pea peptide effectively controls blood glucose levels by containing ≥100.00 mg/100 g of pEE, ≥80.00 mg/100 g of pEK, and ≥90.00 mg/100 g of pER, with ≥85% of the peptide having a molecular weight less than 1000 u, facilitating easy absorption and broadening the application range to hypoglycemic products.
Implementation Method 1
performing a three-phase enzymolysis by successively using an alkaline protease, a trypsin and a mixture of fungal proteases
Implementation Method 2
performing a resin adsorption treatment
Implementation Method 3
performing an ultrasonic treatment
Data Source
AI summary
The present disclosure provides a pea peptide with auxiliary hypoglycemic function, and preparation method and application thereof. The pea peptide includes at least peptide segments pEE, pEK and pER in its composition; and based on a mass of the pea peptide, a content of the peptide segment pEE is ≥100.00 mg/100 g, a content of the peptide segment pEK is ≥80.00 mg/100 g and a content of the peptide segment pER is ≥90.00 mg/100 g. The pea peptide has a significant efficacy in an aspect of reducing blood glucose.