pH-Adjusted Pulse Protein Composition for Neutral Food Formulation
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Solution Overview
Problem
Commercial pulse protein products typically have a low pH, which is undesirable for food applications requiring neutral or near-neutral pH, and they often possess undesirable flavors such as green and/or beany and/or vegetable flavors.
Innovation Solution
Adjusting the pH of pulse protein products to a range of 6.5 to 8, preferably 6.5 to 7.5, and optionally heat treating the solution to modify functional properties, resulting in a cleaner flavor and increased water binding capacity, suitable for neutral or near-neutral food applications.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If plant protein products are produced through conventional processing methods, then production cost and time are reduced, but the protein structure becomes denatured and loses functional properties
Solution Approach 1:
The patent applies parameter changes by conducting processing at low temperatures (4-25°C) and controlled pH levels (3-7) to maintain protein structure integrity. This differs from conventional high-temperature processing that causes denaturation. The low temperature parameter prevents aggregation while preserving functional properties, and the pH control during processing and freeze-drying maintains protein solubility and functionality.
Solution Approach 2:
The patent employs periodic action through alternating cycles of freezing and freeze-drying steps. The protein solution undergoes repeated freezing at -40 to -80°C followed by freeze-drying cycles, creating periodic structural changes that preserve protein functionality while removing water. This periodic process prevents permanent denaturation that would occur in continuous high-temperature processing.
2Object-affected harmful factors
If plant protein products are produced through conventional processing methods, then production complexity is reduced, but the environmental impact increases due to resource consumption
Solution Approach 1:
The patent applies extraction by removing water from plant protein solutions through freeze-drying, concentrating the protein while preserving its structure. This extraction of water at low temperatures avoids the energy-intensive evaporation and drying processes of conventional methods, reducing environmental impact while maintaining product quality.
Solution Approach 2:
The patent replaces thermal processing (mechanical heating systems) with cryogenic processing (freezing systems). Instead of using high-temperature mechanical heating that consumes significant energy, the invention uses low-temperature freezing followed by freeze-drying, substituting the thermal field with a cryogenic field to reduce environmental impact.
3Stability of the object's composition
If plant protein products are produced through conventional processing methods, then processing time is reduced, but the protein aggregates and loses solubility
Solution Approach 1:
The patent applies preliminary action by pre-freezing the plant protein solution before freeze-drying. This preliminary freezing step at -40 to -80°C creates a controlled ice crystal structure that prevents protein aggregation during subsequent processing. By performing this protective freezing action beforehand, the protein maintains solubility and functionality throughout the extended processing time.
Solution Approach 2:
The patent applies beforehand cushioning by using low-temperature freezing to protect protein structures from damage during processing. The freezing step acts as a protective cushion that prevents thermal shock and aggregation that would occur in conventional rapid heating processes, maintaining protein solubility despite the longer processing time required.
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 pH-adjusted pulse protein products provide cleaner flavor and improved functional properties, enabling their use in a variety of food applications, including dairy analogues and beverages, without the need for additional pH adjustments.
Implementation Method 1
freezing said plant protein solution at a temperature of -40 to -80°C
Implementation Method 2
freeze-drying said frozen plant protein solution
Data Source
AI summary
An aqueous solution of a pulse protein product having a protein content of at least about 60 wt% (N x 6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material.