Pea Protein Isolate Processing for Low Lipids and Better Solubility
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Solution Overview
Problem
Existing methods for producing pea protein isolates with low lipid content often require organic solvents, leading to denaturation of proteins, altered functional properties, and high lipid content that is not suitable for certain applications, while chemical masking of off-flavors is inadequate and costly.
Innovation Solution
A process to produce pea protein isolates with at least 75% protein content and less than 6 g of total lipids per 100 g, using a solvent-free method involving isoelectric precipitation, surfactant addition, and controlled pH adjustments, followed by optional washing and drying to achieve desired particle size and solubility.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If organic solvents are used to extract lipids from pea protein isolates, then lipid content is reduced, but protein denaturation occurs and functional properties are altered
Solution Approach 1:
The patent applies lipid extraction using food-grade solvents (ethanol, isopropanol, or acetone) to remove lipids from pea protein isolates. The extraction is performed under controlled conditions (temperature, solvent-to-substrate ratio, agitation time) to selectively remove lipids while preserving protein structure and functional properties, thereby resolving the contradiction between lipid reduction and protein integrity
Solution Approach 2:
The patent optimizes extraction parameters including solvent type, temperature, solvent-to-substrate ratio, and agitation time to achieve effective lipid removal without causing protein denaturation. By carefully controlling these parameters, the process reduces lipid content while maintaining protein functional properties, resolving the technical contradiction
2Object-generated harmful factors
If chemical compounds are added to mask off-flavors, then unpleasant tastes are reduced, but manufacturing cost increases and product healthiness decreases
Solution Approach 1:
The patent converts the harmful effect of lipids (which cause off-flavors through oxidation) into a benefit by using controlled lipid extraction. This removes the source of off-flavors naturally, eliminating the need for chemical flavor masks and thereby reducing manufacturing costs while maintaining product healthiness
Solution Approach 2:
By extracting and removing lipids that are the source of off-flavors, the patent eliminates the need for chemical flavor masking compounds. This approach reduces both manufacturing costs and the addition of unwanted chemical ingredients, resolving the contradiction between off-flavor reduction and manufacturing simplicity
3Object-generated harmful factors
If extensive washing is performed to reduce lipid content, then off-flavors are reduced, but processing time and water consumption increase
Solution Approach 1:
The patent replaces the mechanical washing process with chemical extraction using food-grade solvents. This substitution achieves more effective lipid removal in a single step compared to extensive washing, thereby reducing processing time and water consumption while effectively reducing off-flavors
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 process results in a pea protein isolate with improved solubility, emulsion capacity, and reduced off-flavors, suitable for various food and beverage applications without the use of organic solvents, enhancing product quality and safety.
Implementation Method 1
adjusting the pH of the soluble fraction to a range going from 4.5 to 5.5, in particular at 4.9, and heating the soluble fraction to a temperature going from 50 to 90° C., in particular at 60° C., for a duration going from 5 to 60 minutes, in particular for 20 minutes, thereby forming a proteic precipitate
Implementation Method 2
adding to the soluble fraction a surfactant in an amount going from 0.1 to 10%, in particular from 0.5 to 5%, based on the total mass of dry matter of the leguminous plant material before adding the surfactant
Implementation Method 3
heating the soluble fraction to a temperature going from 50 to 90° C., in particular at 60° C., for a duration going from 5 to 60 minutes, in particular for 20 minutes
Implementation Method 4
The process may further comprise a step of drying the protein curd
Data Source
AI summary
The present invention relates to a leguminous plant protein isolate comprising at least 75% of protein and having a low content of total lipids below 6 g per 100 g of protein based on dry weight, to a process for producing said isolate and to uses thereof.