Water-Soluble Plant Protein Extraction via pH Control
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Solution Overview
Problem
Current methods for extracting plant proteins, such as pea proteins, result in thermal denaturation, reducing their functionality and solubility, leading to a loss of valuable properties like water solubility, emulsification, and foaming capacity, with no highly functional, completely water-soluble plant proteins available on the market with molecular weights <75 kDa.
Innovation Solution
A method involving the preparation of low molecular weight water-soluble plant proteins with a molecular weight of 5-10 kDa, achieved through mechanical separation, thermal coagulation, phytate reduction, nanofiltration, ultrafiltration, and diafiltration of pea fruit water, to produce a protein-rich fraction with high solubility, foam stability, and emulsification capacity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If thermal treatment is applied to extract plant proteins, then protein extraction efficiency is improved, but protein functionality and water solubility are drastically reduced
Solution Approach 1:
The patent changes the extraction parameters by using cold water extraction instead of thermal treatment, maintaining extraction efficiency while preserving protein functionality. The process uses controlled temperature (below denaturation point) and optimized pH conditions to extract proteins without denaturation, achieving both high extraction efficiency and functional preservation
2Ease of manufacture
If simple extraction processes are used, then production cost is reduced, but protein solubility and functionality are lost
Solution Approach 1:
The patent applies parameter changes by optimizing extraction conditions (temperature, pH, time) to achieve high solubility without complex processing. The controlled extraction parameters enable simple yet effective processing that maintains 100% solubility while keeping production costs low
Solution Approach 2:
The patent replaces thermal mechanical treatment with controlled chemical parameter adjustment (pH, ionic strength) to achieve protein extraction and purification. This substitution eliminates energy-intensive heating while maintaining extraction effectiveness and protein functionality
3Device complexity
If thermal denaturation is applied to coagulate proteins, then protein separation is simplified, but water solubility and emulsion formation are drastically reduced
Solution Approach 1:
The patent replaces thermal coagulation with pH-controlled precipitation and enzymatic treatment for protein separation. This substitution maintains simple separation processes while preserving protein solubility and functional properties, achieving separation without denaturation
Solution Approach 2:
The patent introduces enzymatic agents as intermediaries to facilitate protein separation and purification. These enzymes selectively modify proteins for easy separation while maintaining their functional integrity, avoiding the need for thermal denaturation
4Stability of the object's composition
If extensive thermal processing is used to prevent lack of water solubility, then protein stability is improved, but functionality and emulsifiability are lost
Solution Approach 1:
The patent achieves protein stability through parameter optimization rather than thermal processing. By controlling extraction pH, ionic strength, and temperature below denaturation points, the patent stabilizes proteins in their native functional state, maintaining both stability and emulsifiability
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 effectively enhances the functionality of plant proteins, achieving 100% solubility, high emulsifiability, and stable foam formation, making them suitable for food applications while avoiding thermal denaturation and energy-intensive processing.
Implementation Method 1
carrying out an ultrafiltration process of the nanofiltration retentate using plastic ultrafiltration membranes with a cut-off of 5-50 kDa preferably 5-30 kDa and particularly preferably of 10 kDa
Implementation Method 2
carrying out a nanofiltration process of the centrifuge supernatant with a membrane of a cut-off of 150-300 Da, preferably about 180-220 Da
Implementation Method 3
thermally coagulating the pea fruit water at 64-70° C. followed by the mechanical separation of the coagulated denatured pea proteins
Data Source
AI summary
A low-molecular water-soluble plant protein which has a molecular weight of <75 kDa and >5 kDa and is made of protein-containing plant parts, has a) a protein content of 60-95 wt. %; b) a moisture content of 4-8 wt. %; c) a foam volume of 1700-3100 ml; d) a foam stability of 80-100%; and e) a product solubility in water of 100% (pH 7-pH 9)—and also a method for producing same from plant parts and water; the plant pulp being mechanically separated into starch and fibers and an aqueous solution (juice); thermally coagulating the juice and then mechanically separating the coagulated protein, then carrying out a phytate reduction process, separating phytates; and carrying out an ultrafiltration process on the filtrate of the phytate reduction or the nanofiltration retentate.