Pea Starch SDS vSDS Control via ENGLYST Analysis
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Solution Overview
Problem
Variability in pea starch batches due to seasonality and extraction methods affects the consistent production of slowly digestible starch (SDS) and very slowly digestible starch (vSDS), which is crucial for maintaining a high content of slowly and very slowly digestible starches greater than 60% by weight, impacting the homogeneity and nutritional value of pea starch products.
Innovation Solution
Selecting pea starch batches with a controlled content of SDS between 30 and 34% by weight and vSDS between 34 and 40% by weight, with extended digestion kinetics up to 420 minutes to determine the vSDS fraction, ensuring a total content of slowly and very slowly digestible starch greater than 64% by weight, and using the ENGLYST method with modifications to accurately measure these fractions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional extraction methods are used for pea starch, then the production process is simpler and faster, but the batch-to-batch variability increases and homogeneity decreases
Solution Approach 1:
The patent applies parameter changes by modifying the extraction process parameters (temperature, time, pH, enzyme concentration) to achieve consistent SDS and vSDS content across batches. By optimizing these parameters, the invention reduces batch-to-batch variability while maintaining a controlled and repeatable extraction process.
Solution Approach 2:
The patent implements feedback mechanisms through analytical methods that measure SDS and vSDS content during the extraction process. This allows for real-time monitoring and adjustment of extraction parameters to ensure homogeneous batches with controlled starch digestibility characteristics.
2Measurement precision
If extended digestion kinetics up to 420 minutes are used to determine vSDS fraction, then the measurement precision improves, but the analysis time increases
Solution Approach 1:
The patent applies preliminary action by performing preliminary enzymatic treatment and preparation steps before the main digestion period. This includes pre-treating the starch sample with specific enzymes and conditions to facilitate the subsequent extended digestion kinetics measurement, thereby optimizing the overall process efficiency.
Solution Approach 2:
The patent ensures continuity of useful action by maintaining continuous enzymatic digestion throughout the extended 420-minute period without interruption. This continuous action allows for complete hydrolysis of the vSDS fraction, ensuring accurate measurement while optimizing the time-use efficiency of the analytical process.
3Reliability
If the total content of slowly and very slowly digestible starch is increased to greater than 60% by weight, then the nutritional value improves, but the manufacturing precision becomes more difficult to control
Solution Approach 1:
The patent uses parameter changes by optimizing extraction conditions (temperature, time, pH, enzyme types and concentrations) to achieve and maintain controlled levels of SDS and vSDS. By carefully adjusting these parameters, the invention ensures consistent nutritional profiles while maintaining manufacturing precision.
Solution Approach 2:
The patent implements feedback control through analytical monitoring of SDS and vSDS content during the extraction process. This feedback mechanism allows for real-time adjustment of extraction parameters to maintain the desired starch digestibility profile, ensuring both nutritional quality and manufacturing precision.
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
Ensures controlled homogeneity and increased content of slowly and very slowly digestible starches, enhancing the nutritional profile and consistency of pea starch products by accurately determining and selecting batches with optimal SDS and vSDS levels.
Implementation Method 1
During digestion, the starch molecules break down into linear glucan chains, which are then broken down into simple glucoses, which can be assimilated by the digestive system. The digestion of starch begins in the mouth during chewing thanks to an enzyme in saliva: salivary amylase.
Implementation Method 2
Granular starch placed under polarized light thus has, in microscopy, a characteristic black cross referred to as 'Maltese cross'. This phenomenon of positive birefringence is due to the semi-crystalline organization of these granules: the average orientation of the polymer chains is radial.
Data Source
AI summary
The invention relates to legume starches having a slowly digestible starch (SDS) content of 30 to 34% by weight, characterized in that they also have a very slowly digestible starch (vSDS) content of 34 to 40% by weight.