Pea Protein Modification for Higher Viscosity Without Extra Enzyme Steps
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Solution Overview
Problem
Pea protein exhibits lower viscosity compared to soybean protein, limiting its application range and requiring complex enzyme addition steps when used in food and beverage production.
Innovation Solution
A method involving dry or wet pulverization of peas, followed by adding transglutaminase to a pea solution, and then adjusting pH with an acid to collect a precipitate, which increases the viscosity of the pea protein.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If transglutaminase is added to increase pea protein viscosity, then the thickening ability is improved, but the production process complexity increases
Solution Approach 1:
The patent applies preliminary action by adding transglutaminase during the protein extraction process itself, before the product is completed. The enzyme is introduced in step (2) during the enzymatic reaction phase, allowing the viscosity enhancement to occur during production rather than requiring a separate post-processing step. This integrates the viscosity improvement into the existing production workflow.
Solution Approach 2:
The patent utilizes parameter changes by controlling the enzymatic reaction conditions, including adding transglutaminase at specific amounts (0.01 to 100 units per 1 g of protein), controlling pH through acid addition, and managing reaction temperature and time. These parameter optimizations enable effective viscosity enhancement while maintaining process efficiency.
2Temperature
If transglutaminase is added during production, then the viscosity is increased, but the manufacturing cost increases
Solution Approach 1:
The patent applies partial action by using a controlled, relatively small amount of transglutaminase (0.01 to 100 units per 1 g of protein) rather than excessive enzyme addition. This optimized dosage achieves the desired viscosity enhancement while minimizing enzyme cost and avoiding over-processing that would waste resources.
Solution Approach 2:
The patent optimizes manufacturing cost through parameter changes including controlling enzyme concentration, reaction time, temperature, and pH conditions. By optimizing these parameters, the process achieves effective viscosity enhancement with minimal resource consumption and processing time.
3Adaptability or versatility
If pea protein is used without modification, then the production process is simple, but the application range is limited
Solution Approach 1:
The patent applies preliminary action by pre-modifying the pea protein with transglutaminase during the extraction process, so that the viscosity enhancement is already built into the product before it reaches the application stage. This preliminary modification expands the protein's applicability to various food products requiring thickening agents without adding complexity to the end-use production processes.
Solution Approach 2:
The patent uses parameter changes in the enzymatic reaction conditions (enzyme amount, pH, temperature, reaction time) to optimize the protein modification, achieving enhanced viscosity and expanded application range while keeping the production process manageable and efficient.
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 modified pea protein maintains increased viscosity even after sterilization and can be used at low concentrations, simplifying food and beverage production without additional enzyme steps and enabling broader application.
Implementation Method 1
a step of obtaining an enzymatic reaction mixture by adding transglutaminase to a solution obtained by removing solid substances from the water dispersion obtained in step (1) or the water dispersion obtained in step (1)
Implementation Method 2
a step of adding an acid to the enzymatic reaction mixture obtained in step (2) and collecting the precipitate
Data Source
AI summary
Methods including (1) a step of obtaining a water dispersion of a pea ground product by dry pulverizing the pea and mixing same with water, or wet pulverizing the pea in water, (2) a step of obtaining an enzymatic reaction mixture by adding transglutaminase to a solution obtained by removing solid substances from the water dispersion obtained in step (1) or the water dispersion obtained in step (1), and (3) a step of adding an acid to the enzymatic reaction mixture obtained in step (2) and collecting the precipitate, are useful for preparing a modified pea protein having increased viscosity.