Potato Protein Powder Processing for Wettability and Dispersibility
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Solution Overview
Problem
Existing plant-based protein powders often have poor taste and behavior in liquids, requiring significant additives and processing, and there is a need for more readily available and useful plant-based protein sources.
Innovation Solution
Production of novel potato protein powders through microfiltration, ultrafiltration, and optional reverse osmosis, followed by microparticulation and drying, to create powders with high wettability, dispersibility, and functional properties, with controlled levels of glycoalkaloids and amino acid scores.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If plant-based protein powders are produced using conventional methods, then protein content is obtained, but taste and behavior in liquids deteriorates requiring significant additives and processing
Solution Approach 1:
The patent extracts the harmful components (glycoalkaloids) from the potato protein powder through specific processing methods, removing the substance that causes poor taste and behavior in liquids while retaining the beneficial protein content
Solution Approach 2:
The patent changes the glycoalkaloid content parameter to be below detectable levels or at least 90% reduced compared to conventional plant proteins, which fundamentally alters the taste and behavioral properties of the final product
2Quantity of substance
If plant protein isolates are produced to provide protein source, then nutritional value is improved, but wettability and dispersibility deteriorates
Solution Approach 1:
The patent changes the particle size parameter through microparticulation processes, reducing particle size to improve wettability and dispersibility while maintaining high protein content and nutritional value
3Quantity of substance
If conventional protein processing methods are used, then protein concentration is achieved, but processing complexity and additives increase
Solution Approach 1:
The patent extracts and removes glycoalkaloids through specific processing steps, eliminating the need for multiple complex conventional processing steps and additives that would otherwise be required to achieve acceptable product quality
Solution Approach 2:
The patent discards the harmful glycoalkaloid components while recovering and retaining the beneficial potato protein, achieving a simplified processing pathway that maintains high protein concentration without requiring extensive additional processing
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 resulting potato protein powders exhibit fast wettability, high dispersibility, and favorable sensory characteristics, making them suitable for use in foods, feeds, and beverages, with improved nutritional quality and reduced glycoalkaloid content.
Implementation Method 1
microfiltration, ultrafiltration, and optional reverse osmosis
Implementation Method 2
microfiltration, ultrafiltration, and optional reverse osmosis
Implementation Method 3
microfiltration, ultrafiltration, and optional reverse osmosis
Implementation Method 4
followed by microparticulation and drying, to create powders with high wettability, dispersibility
Implementation Method 5
followed by microparticulation and drying, to create powders
Data Source
AI summary
Methods for making wettable, dispersible potato protein powders are provided. The wettable dispersible potato protein powders comprise potato protein, free amino acids, non-protein nitrogen compounds, and minerals from potatoes; and are low in total α-glycoalkaloids. The inventive potato protein powders are suitable for use in formulating foods, feeds and beverages.