Peptide Composition Fermentation Odor Reduction
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Solution Overview
Problem
Existing methods fail to simultaneously reduce the collagen smell and molecular weight of gelatin peptides, which is essential for applications where odorlessness is required, such as in food and cosmetic products.
Innovation Solution
Fermenting gelatin with koji, specifically using Aspergillus species like Aspergillus sojae, Aspergillus oryzae, or Aspergillus luchuensis, to produce a peptide composition containing collagen peptides with a weight average molecular weight of 20000 or less and incorporating compounds like isovaleric aldehyde, 1-octen-3-ol, phenylacetaldehyde, and methional to mask the collagen smell.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If gelatin is hydrolyzed to reduce molecular weight, then molecular weight is reduced, but collagen smell is enhanced
Solution Approach 1:
The patent applies fermentation using koji mold to convert the harmful collagen smell into beneficial aromatic compounds. The fermentation process transforms odor-causing components into pleasant aromas characteristic of fermented products, thereby converting the harmful olfactory property into a beneficial one.
Solution Approach 2:
The patent changes the chemical and biological parameters of the gelatin through fermentation. By controlling fermentation conditions (time, temperature, koji mold type), the molecular structure and odor profile of the peptide composition are transformed, achieving both reduced molecular weight and eliminated collagen smell simultaneously.
2Object-generated harmful factors
If odor components are trapped or chemically reacted to reduce collagen smell, then collagen smell is reduced, but molecular weight is not reduced
Solution Approach 1:
The patent merges two previously separate processes (odor reduction and molecular weight reduction) into a single fermentation process. The koji mold fermentation simultaneously achieves both objectives: breaking down gelatin into low molecular weight peptides and transforming odor components into aromatic compounds, eliminating the need for sequential processing.
Solution Approach 2:
The fermentation process using koji mold serves multiple functions simultaneously: it acts as an enzyme source for hydrolysis (reducing molecular weight), as a biocatalyst for odor transformation (reducing collagen smell), and as a flavor enhancer (producing desirable aromatic compounds). This multi-functionality resolves the contradiction by achieving multiple goals through a single process.
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 effectively reduces the collagen smell and molecular weight of gelatin peptides, making them suitable for use in food and cosmetic products by masking odor components and achieving the desired molecular weight for application in these industries.
Implementation Method 1
fermenting the collagen raw material with the koji to obtain a peptide composition
Implementation Method 2
collagen peptides obtained by hydrolyzing the gelatin
Data Source
AI summary
A peptide composition comprises a collagen peptide, and at least three first compounds selected from the group consisting of isovaleric aldehyde, 1-octen-3-ol, phenylacetaldehyde and methional.