Water-Soluble Polysaccharide Extraction for Acidic Protein Stability
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Solution Overview
Problem
Existing methods for stabilizing proteins in acidic beverages above the isoelectric point face issues with clouding and taste impairment due to organic acid salts, and high-cost raw materials, while water-soluble polysaccharides extracted without drying from root vegetables under specific pH conditions do not provide sufficient stability.
Innovation Solution
A water-soluble polysaccharide is extracted from root vegetables in a wet state using hot water at pH 2.7 to 3.7, which is then characterized by specific peak ratios in gel filtration chromatography, ensuring effective protein stability in acidic beverages without the need for drying or costly materials.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If organic acid salt is added to stabilize protein in acidic pH range, then protein stability is improved, but clouding property is lost and acidic taste is impaired
Solution Approach 1:
The patent replaces expensive organic acid salts with a cost-effective alternative: water-soluble polysaccharide extracted from root vegetables. This polysaccharide provides the necessary protein stability without the harmful side effects of clouding and taste impairment, achieving the same stabilizing function at lower cost with better sensory properties
Solution Approach 2:
The patent changes the chemical nature of the stabilizing agent from ionic (organic acid salt) to polymeric (water-soluble polysaccharide). This parameter change in the stabilizer's molecular structure allows it to stabilize protein at acidic pH without interfering with the beverage's optical and sensory properties
2Reliability
If dried high cost raw material is used for extraction, then sufficient protein stability effect is achieved, but production cost increases
Solution Approach 1:
The patent substitutes expensive dried raw materials with inexpensive fresh root vegetables. The extraction process is optimized to efficiently extract water-soluble polysaccharide from the fresh material, achieving the same protein stability effect at significantly lower raw material cost
Solution Approach 2:
The patent changes the physical state of the raw material from dried to fresh (wet) state. This parameter change eliminates the need for energy-intensive drying processes and reduces raw material costs, while the extraction parameters (pH 2.7-3.7, temperature 80-100°C) are optimized to ensure sufficient polysaccharide extraction and protein stability
3Ease of manufacture
If water-soluble polysaccharide is extracted from fresh root vegetable without drying, then production cost is reduced, but protein stability effect is insufficient
Solution Approach 1:
The patent identifies and optimizes critical extraction parameters (pH 2.7-3.7, temperature 80-100°C, extraction time) to compensate for the lower polysaccharide concentration in fresh materials. These parameter adjustments ensure sufficient extraction efficiency and resulting protein stability, making the fresh material route viable
Solution Approach 2:
The patent applies preliminary treatment to the fresh root vegetable material (such as size reduction, pH adjustment before extraction) to enhance the extraction efficiency of water-soluble polysaccharide. This preliminary action ensures that even though the raw material is inexpensive and undried, sufficient active substance is extracted to achieve the desired protein stability effect
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 provides stable acidic protein beverages at low cost, maintaining stability even after heating, such as retort sterilization, and effectively prevents protein aggregation in acidic pH ranges above the isoelectric point.
Implementation Method 1
extracting a raw material derived from a root vegetable, which is in wet state, with a hot water under acidic condition at pH 2.7 to 3.7
Implementation Method 2
extracting a raw material derived from a root vegetable, which is in wet state, with a hot water under acidic condition at pH 2.7 to 3.7
Data Source
AI summary
The purpose of the present invention is to provide a water-soluble polysaccharide which is less expensive and enables the production of an acidic protein food or drink, said acidic protein food or drink being stable in an acidic pH range at the isoelectric point of protein or higher, even by using a starting material such as a root vegetable. A water-soluble polysaccharide, which is extracted from a starting material derived from a root vegetable in a wet state with hot water under acidic conditions of pH 2.7-3.7, can well stabilize an acidic protein food or drink in a pH range at the isoelectric point of protein or higher.