Pea Protein Isolate Neutralization for Reduced Sodium Functionality
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Solution Overview
Problem
Conventional pea protein isolate production methods result in high sodium content, compromising flavor and texture profiles and functionality, such as gelling and emulsifying capabilities.
Innovation Solution
A novel extraction process using a combination of NaOH and Mg(OH)2 to neutralize pea protein isolate, reducing sodium content while maintaining functionality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional isoelectric precipitation procedure using only NaOH to neutralize PPI is used, then the neutralization process is simple and quick, but the sodium content in the final PPI becomes notably high
Solution Approach 1:
The neutralization process is segmented into two distinct stages: first using NaOH to reach pH 6.0-6.9, then using Mg(OH)2 to reach final pH 7.0-7.5. This segmentation allows control over sodium content by limiting NaOH addition while achieving complete neutralization through the combined action of both bases.
Solution Approach 2:
Mg(OH)2 is introduced as an intermediary substance to perform part of the neutralization function. By using magnesium hydroxide as a mediator, the process achieves pH adjustment without proportionally increasing sodium content, since Mg(OH)2 does not contribute sodium ions to the final product.
2Ease of operation
If high sodium content is present in PPI, then the neutralization is effective, but the flavor, texture profile and functionality (gelling, emulsifying, foaming) are compromised
Solution Approach 1:
The process changes the pH parameter progression through two-stage neutralization, first to 6.0-6.9 with NaOH, then to 7.0-7.5 with Mg(OH)2. This parameter control strategy achieves effective neutralization while limiting sodium accumulation, thereby preserving flavor, texture, and functional properties.
3Reliability
If only NaOH is used for neutralization, then the process is straightforward, but the functionality (gelling and emulsifying capabilities, foaming capacity and stability) is reduced
Solution Approach 1:
The neutralization procedure is divided into two sequential steps with distinct pH targets: Step 1 uses NaOH to reach pH 6.0-6.9, and Step 2 uses Mg(Oh)2 to reach pH 7.0-7.5. This segmentation enables optimization of functional properties by controlling the final pH more precisely while reducing sodium content.
Solution Approach 2:
The neutralization system becomes a composite approach combining two different bases (NaOH and Mg(OH)2) with complementary properties. NaOH provides strong initial neutralization, while Mg(OH)2 provides gentle final adjustment without sodium contamination, creating a synergistic system that enhances functional capability.
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 reduced sodium content, preserving good flavor and texture, and enhancing functional properties like foaming, emulsifying, and gelling abilities.
Implementation Method 1
neutralizing the PPI by adding NaOH and Mg(OH)2, thereby raising the pH of the PPI to about neutral
Implementation Method 2
the separating is performed by centrifugation
Implementation Method 3
precipitating protein from the protein solution by lowering pH to produce a pea protein isolate
Data Source
AI summary
The present disclosure provides processes for producing reduced sodium pea protein isolate (PPI), reduced sodium PPI produced by the processes and use of reduced sodium PPI. The processes for producing reduced sodium PPI comprise precipitating protein from a pea protein solution to produce a PPI and neutralizing the PPI with NaOH and Mg(OH)2, thereby producing a reduced sodium PPI.