Pea Protein Isolate Extraction With Low Sodium and High Solubility
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Solution Overview
Problem
Existing pea protein isolates contain high levels of sodium, which is detrimental to health, and replacing sodium hydroxide with calcium hydroxide alters their functional properties, particularly solubility, while dry fractionation methods fail to achieve high protein richness.
Innovation Solution
A process using a mixture of sodium hydroxide and potassium hydroxide with a specific molar ratio to adjust pH during pea protein extraction, resulting in a pea protein isolate with low sodium content (0.3-0.6%) and balanced potassium content (1-2%), maintaining good functional properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If sodium hydroxide is used to adjust pH during pea protein extraction, then extraction efficiency is improved, but sodium content in the final product increases to harmful levels
Solution Approach 1:
The patent changes the chemical parameter by substituting sodium hydroxide with potassium hydroxide for pH adjustment during extraction. This parameter change maintains extraction efficiency while altering the ionic composition to reduce harmful sodium content in the final protein isolate product.
Solution Approach 2:
The patent introduces potassium hydroxide as an intermediary substance to perform the pH adjustment function that sodium hydroxide would otherwise provide. This intermediary approach allows the extraction process to proceed efficiently while the potassium ions replace sodium ions in the final product, eliminating the harmful effect.
2Object-affected harmful factors
If calcium hydroxide is used to replace sodium hydroxide for pH adjustment, then sodium content is reduced, but functional properties like solubility are altered
Solution Approach 1:
The patent selects potassium hydroxide based on its chemical parameters being similar to sodium hydroxide, particularly in terms of ionic radius and charge density. This parameter matching ensures that the functional properties of the protein isolate, such as solubility and gel formation, remain comparable to those obtained with sodium hydroxide, while still achieving reduced sodium content.
3Object-affected harmful factors
If dry fractionation method is used to reduce sodium content, then sodium level is lowered, but protein richness cannot reach high levels
Solution Approach 1:
The patent applies preliminary action by adjusting the pH during the extraction step itself using potassium hydroxide, rather than attempting to remove sodium afterward through dry fractionation. This preliminary modification of the extraction process prevents sodium accumulation from occurring in the first place, allowing the process to simultaneously achieve both low sodium content and high protein richness in the final isolate.
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 produces a pea protein isolate with high protein richness (>80%) and retains functional properties like solubility, fiber formation, and water retention, suitable for various industrial applications.
Implementation Method 1
adjusting the pH between 6 and 9
Implementation Method 2
extracting proteins from said milled suspension
Data Source
AI summary
The present invention pertains to a plant protein, including isolates and concentrates, preferably leguminous protein isolates, more preferably pea protein isolates characterized in that it contains less than 0,6% by dry weight of sodium on dry matter and below 1% by dry weight of calcium. The invention further relates to processes of extraction and purification of the plant proteins, including isolate and concentrate, preferably leguminous protein isolates, more preferably pea protein isolates of the invention. Finally, the invention also relates to the application of plant proteins, including isolate and concentrate, preferably leguminous protein isolates, more preferably pea protein isolates, of the invention, in the food, feed and pharmaceutical industries.