Plant Protein Separation via Acidification and Heating
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Solution Overview
Problem
Current processes for producing plant products, such as protein isolates, often result in denatured proteins with reduced functional properties and fail to effectively separate nutritionally valuable components from those of negative nutritional value, particularly considering multiple contaminant components simultaneously.
Innovation Solution
A process involving lowering the pH to below 3.5 and increasing the temperature to 50-80°C, which enhances protein solubility and allows for easier separation of proteins from non-protein components like phytate, phenolics, and alkaloids, thereby producing plant products with reduced content of negative nutritional components without the need for additional enzymes or inhibitors.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If heat coagulation is used to recover protein from plant raw materials, then protein recovery is achieved on industrial scale, but the protein becomes denatured and loses functional properties
Solution Approach 1:
The invention changes the pH parameter to a range of 3.0-6.0 (below the conventional isoelectric point) and controls temperature to prevent denaturation. This parameter change allows protein separation while maintaining functional properties, resolving the contradiction between recovery and functionality.
Solution Approach 2:
The invention replaces the mechanical/thermal coagulation system with a pH-based separation system. Instead of using heat to coagulate proteins, the process uses acidification to alter solubility and enable separation, thereby preserving protein structure and function while achieving industrial-scale recovery.
2Manufacturing precision
If current processes focus on individual contaminant removal, then specific components can be reduced, but multiple contaminant components are not effectively addressed simultaneously
Solution Approach 1:
The invention creates a universal process that simultaneously addresses multiple contaminant types (phytate, phenolics, saponins, alkaloids, oligosaccharides) through a single pH adjustment mechanism. This multi-functional approach resolves the contradiction between precision removal and versatile applicability.
Solution Approach 2:
The invention merges the removal of multiple different contaminant classes into a single integrated process step by adjusting pH to 3.0-6.0. This consolidation achieves simultaneous removal of diverse contaminants, resolving the contradiction between targeted precision and broad applicability.
3Manufacturing precision
If pH is lowered to below 3.5 and temperature increased to 50-80°C, then protein solubility increases and separation from non-protein components is enhanced, but energy consumption increases
Solution Approach 1:
The invention optimizes the balance between pH and temperature parameters to achieve effective separation while controlling energy input. By selecting specific ranges (pH 3.0-6.0, temperature 50-80°C), the process achieves high separation efficiency with moderate energy consumption, resolving the contradiction between precision and energy use.
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
This method increases protein solubility and separation efficiency, resulting in plant products with improved nutritional value and reduced content of non-protein components, maintaining functional properties of proteins and preventing enzymatic browning or discolouration.
Implementation Method 1
lowering the pH to below 3.5
Implementation Method 2
increasing the temperature to 50-80°C
Implementation Method 3
enhances protein solubility
Implementation Method 4
allows for easier separation of proteins from non-protein components like phytate, phenolics, and alkaloids
Implementation Method 5
preventing enzymatic browning or discolouration
Data Source
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AI summary
The present invention relates to a process for the manufacture of a product from a plant material comprising the steps of providing a disrupted plant material comprising <10 %(w/w) starch and <10 %(w/w) oil/lipids; adjusting the pH of the disrupted plant material to a value of pH 3.5 or below to provide an acidic suspension; heating the acidic suspension to a temperature in the range of about 50°C to about 80°C; isolating the product from the heated, acidic suspension. The product may be a protein product or a non-protein product. In particular, the process of the invention provides a protein product with reduced contents of non-protein components of negative nutritional value.