Pea Whey Filtration and Enzymatic Conversion for Umami Isolation
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current methods for isolating umami flavor components from natural sources are inefficient, particularly in utilizing pea-derived materials, as they do not effectively convert 5'-adenosine monophosphate (AMP) into 5'-inosine monophosphate (IMP), a potent umami component, within the pea whey effluent stream during pea protein isolate production.
Innovation Solution
A method involving ultrafiltration and/or nanofiltration of pea whey using a membrane with a cut-off of 0.15-60 kDa, followed by enzymatic treatment with AMP deaminase to convert AMP into IMP, resulting in a pea isolate rich in IMP, which can be used as a flavoring ingredient to introduce umami notes in food products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional isolation methods are used for umami components from pea sources, then the process is simpler, but the conversion of AMP to IMP is ineffective and umami flavor intensity is low
Solution Approach 1:
The patent applies preliminary action by converting AMP to IMP through enzymatic treatment before final isolation and concentration steps. The method pre-treats the pea extract with AMP deaminase to ensure high IMP content is achieved before subsequent purification and concentration processes, thereby maximizing umami flavor potential early in the workflow
Solution Approach 2:
The patent uses AMP deaminase as an intermediary enzyme to catalyze the conversion of AMP to IMP. This enzymatic mediator enables the chemical transformation that cannot occur spontaneously, bridging the gap between the starting material (AMP-rich pea extract) and the desired product (IMP-rich flavoring material)
2Productivity
If pea whey effluent is utilized with enzymatic treatment, then umami flavor enhancement is improved, but additional processing steps are required
Solution Approach 1:
The patent converts the previously wasted pea whey effluent into a valuable umami flavoring material. By applying enzymatic treatment with AMP deaminase to this waste stream, the method transforms what was discarded into a high-IMP product that enhances umami flavor, thereby converting a harmful factor (waste disposal burden) into a beneficial outcome
Solution Approach 2:
The patent changes key parameters of the pea whey effluent through enzymatic treatment. The addition of AMP deaminase alters the chemical composition by converting AMP to IMP, changing the nucleotide profile from low-umami to high-umami. This parameter change transforms the effluent's flavor potential without requiring complete process redesign
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 method yields a pea isolate with a high IMP content, effectively enhancing umami flavor in food products, offering a more concentrated and potent umami flavor profile compared to traditional methods, while also removing off-flavors and inorganic salts.
Implementation Method 1
subjecting the pea whey to ultrafiltration and/or nanofiltration using a filtration membrane having a cut-off of 0.15-60 kDa
Implementation Method 2
subjecting the pea whey to ultrafiltration and/or nanofiltration using a filtration membrane having a cut-off of 0.15-60 kDa
Implementation Method 3
the pea whey and/or the filtration permeate is subjected to enzymatic treatment with AMP deaminase
Data Source
AI summary
The present invention provides a pea isolate comprising, calculated by weight of dry matter: a. 0-10 wt.% of pea components having a molecular weight of at least 30 kDa; b. 0-70 wt.% galacto-oligosaccharides selected from raffinose, stachyose, verbascose and combinations thereof; c. 0.05-5 wt.% of 5'-inosine monophosphate (IMP); d. 0-1 wt.% of 5'-adenosine monophosphate (AMP); wherein the weight ratio IMP : AMP exceeds 1:1. This pea isolate is a valuable flavouring material that can be isolated from pea whey - an effluent stream that is produced in the manufacture of pea protein isolates - by subjecting the pea whey to ultrafiltration and/or nanofiltration, and by subjecting the pea whey or the filtration permeate to enzymatic treatment with AMP deaminase.