Phytase Pre-treatment for Plant Protein Acidification Speed
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Solution Overview
Problem
The acidification process for producing plant-based fermented food products, such as yogurt alternatives, is slower than traditional dairy yogurt, leading to increased production time and risk of contamination due to prolonged neutral pH conditions.
Innovation Solution
Incorporating phytase into the process to accelerate the acidification speed by incubating a solution containing plant protein with phytase before fermentation with lactic acid bacteria, thereby reducing processing time and minimizing contamination risks.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Speed
If traditional dairy yogurt process is used for plant-based fermented food products, then the acidification process is slower, but the processing time is longer
Solution Approach 1:
The patent applies preliminary action by pre-incubating plant proteins with phytase before fermentation to break down phytic acid and release bound phosphates. This preparatory step modifies the substrate to make it more accessible to lactic acid bacteria, thereby accelerating the subsequent acidification process and reducing overall processing time.
Solution Approach 2:
The patent changes chemical parameters by adding phytase enzyme to modify the chemical composition of the plant protein solution. The enzyme catalyzes the hydrolysis of phytic acid, releasing inorganic phosphate and altering the pH dynamics, which creates more favorable conditions for rapid lactic acid bacteria growth and acidification.
2Reliability
If traditional dairy yogurt process is used for plant-based fermented food products, then the acidification process is slower, but the risk of contamination is higher
Solution Approach 1:
The patent applies preliminary anti-action by using phytase to pre-treat the plant protein solution, which creates an environment less favorable for unwanted microbial growth. The enzymatic breakdown of phytic acid and resulting pH changes occur before fermentation, providing a head start in preventing contamination during the critical early stages when the environment is still near neutral pH.
3Loss of time
If phytase is added to accelerate acidification, then the processing time is reduced, but the process complexity increases
Solution Approach 1:
The patent uses phytase as an intermediary substance that facilitates the acidification process without being consumed in the final product. The enzyme acts as a mediator between the plant proteins and lactic acid bacteria, preparing the substrate and creating favorable conditions for fermentation while being easily added and removed from the 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 use of phytase significantly shortens the acidification time and reduces the risk of unwanted microbial growth, resulting in a more efficient and safer production process for plant-based fermented food products.
Implementation Method 1
incubating a solution comprising a plant protein with phytase
Implementation Method 2
fermenting a solution comprising a plant protein with lactic acid bacteria
Data Source
AI summary
The present invention describes a method for preparing a fermented food product comprising a plant protein, comprisingincubating a solution comprising a plant protein with phytase, andfermenting a solution comprising a plant protein with lactic acid bacteria.