Plant Protein Liquid Processing for Solubility and Viscosity Control
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Solution Overview
Problem
Existing processes for recovering proteins from defatted oleaginous plants result in low solubility and high viscosity, leading to unwanted particle formation and increased cost in food products, while current enzymatic treatments often cause off-tastes or odors.
Innovation Solution
A process involving sequential or simultaneous use of protein glutaminase and transglutaminase enzymes, optionally with glycosidases, to solubilize proteins in defatted oleaginous plants, followed by homogenization and heat treatment to maintain solubility and prevent particle formation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If defatted oleaginous plants are used as protein sources, then cost is reduced, but protein solubility is insufficient
Solution Approach 1:
The patent applies parameter changes by modifying the chemical structure of proteins through enzymatic deamidation. Protein glutaminase converts glutamine residues to glutamic acid, changing the charge and solubility properties of the protein without requiring costly purification processes. This resolves the contradiction by improving protein solubility through biochemical modification while maintaining the cost advantage of using defatted oleaginous plants.
Solution Approach 2:
The patent uses protein glutaminase as an intermediary enzyme to facilitate the conversion of insoluble plant proteins into soluble forms. This enzyme acts as a mediator that transforms the protein structure, enabling defatted oleaginous plants to achieve adequate solubility for food applications without requiring expensive isolate or concentrate processing.
2Reliability
If protein solubility is increased by modifying protein structure, then solubility improves, but precipitation or taste modification occurs
Solution Approach 1:
The patent carefully controls the deamidation reaction parameters, including pH (maintained between 6.0-8.0), temperature (40-60°C), and enzyme-to-substrate ratio, to achieve optimal solubility improvement while preventing over-modification that would cause precipitation or bitter taste. This controlled parameter adjustment resolves the contradiction by finding the optimal balance point.
Solution Approach 2:
The patent employs feedback control by monitoring protein solubility, particle size, and taste characteristics during the enzymatic treatment process. The reaction is stopped when optimal solubility is achieved, preventing over-deamidation that would lead to precipitation or bitter peptides. This feedback mechanism ensures improved solubility without the harmful side effects.
3Reliability
If defatted oleaginous plants are heated for pasteurisation or sterilisation, then safety is improved, but particle formation and viscosity increase occur
Solution Approach 1:
The patent applies preliminary action by performing enzymatic deamidation treatment before heat processing. This pre-modification of protein structure creates a more heat-stable protein configuration that resists aggregation and particle formation during subsequent pasteurisation or sterilisation, while maintaining safety and avoiding viscosity issues.
Solution Approach 2:
The deamidation process changes the protein's thermal properties, making it more resistant to heat-induced aggregation. The modified protein structure maintains stability during heat treatment, preventing the formation of large particles and unwanted viscosity increases while still achieving the necessary safety standards.
4Reliability
If sophisticated purification processes are used to obtain high purity plant protein isolates and concentrates, then protein solubility and emulsifying properties are improved, but manufacturing cost increases
Solution Approach 1:
The patent uses protein glutaminase as a cost-effective intermediary that achieves solubility improvement comparable to expensive purification processes. This enzymatic treatment provides a simpler, more economical alternative to traditional isolate or concentrate production while maintaining adequate emulsifying properties for food applications.
Solution Approach 2:
The patent changes the biochemical parameters of the protein through controlled deamidation, achieving sufficient solubility and emulsifying properties without requiring the complex multi-step purification processes used for isolates and concentrates. This parameter modification approach significantly reduces manufacturing cost while maintaining functional performance.
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 achieves high protein solubility and viscosity control, preventing large particle formation and off-tastes, suitable for industrial-scale production of protein-rich food products.
Implementation Method 1
at least one protein glutaminase for the solubilisation in said liquid of proteins contained in the defatted oleaginous plant
Implementation Method 2
at least one transglutaminase, said enzymes being used successively or simultaneously
Data Source
AI summary
The invention relates to a process for preparing a plant protein containing liquid from a defatted oleaginous plant, comprising the following steps: a) Forming a suspension of the defatted oleaginous plant in an aqueous solvent; b) Enzymatically treating the suspension obtained in step a), with the following enzymes: —at least one protein glutaminase for the solubilisation in said aqueous solvent of proteins contained in the defatted oleaginous plant, —at least one transglutaminase, said enzymes being used successively or simultaneously; c) Recovering the plant protein containing liquid obtained in step b). The Invention also relates to a plant protein containing liquid, obtained according to said process and a protein-rich food product, comprising the plant protein containing liquid obtained according to the above process.