Prolamin-Reduced Beverages Enzymatic Modification
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current beverage production methods fail to effectively reduce prolamin content in cereal-based beverages, making them unsuitable for celiac patients, and existing solutions either alter organoleptic properties or are impractical due to contamination risks and unavailability of gliadin-free raw materials.
Innovation Solution
A process involving the use of cross-linking enzymes, particularly transglutaminases, to modify and partially remove prolamin from cereal-based beverages, maintaining their physico-chemical properties while reducing prolamin content to safe levels for consumption by celiac patients.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If traditional beverage production methods using prolamin-containing cereals are used, then the beverage has good nutritional value and organoleptic properties, but the prolamin content is too high for celiac patients
Solution Approach 1:
The patent applies extraction by removing prolamin from cereal-based beverages through a multi-step process: (1) contacting the beverage with cross-linking enzymes to modify prolamin, (2) removing modified prolamin via ultrafiltration or heat treatment, and (3) optionally adsorbing remaining prolamin with activated carbon. This selectively extracts the harmful prolamin component while preserving other beverage constituents.
Solution Approach 2:
The patent employs parameter changes by modifying prolamin through enzymatic cross-linking treatment, which alters the physical and chemical properties of prolamin molecules. This modification enables subsequent separation steps to effectively remove the modified prolamin while maintaining beverage quality parameters.
2Object-affected harmful factors
If gliadin-free raw materials are used, then the beverage is safe for celiac patients, but such materials are unavailable or contamination risks exist
Solution Approach 1:
The patent converts the harmful prolamin component into a removable target by applying cross-linking enzymes that specifically modify prolamin structures. This transformation allows the harmful substance to be selectively identified and removed through subsequent separation steps, turning the problem of prolamin presence into a solution pathway.
3Quantity of substance
If conventional separation methods are used to remove prolamin, then prolamin content is reduced, but organoleptic properties and cloud stability are altered
Solution Approach 1:
The patent introduces cross-linking enzymes as intermediaries that specifically target and modify prolamin molecules without affecting other beverage components. These enzymes act as mediators that enable selective prolamin modification, which then facilitates removal while preserving the integrity and stability of other beverage constituents including cloud-stabilizing components.
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 effectively reduces prolamin content to levels safe for celiac patients, maintaining the beverage's quality and organoleptic properties, ensuring better tolerability and improved cloud stability.
Implementation Method 1
contacting the beverage or a precursor of the beverage with cross-linking enzymes to obtain modified prolamin
Implementation Method 2
removing the modified prolamin at least partially
Data Source
AI summary
A process for the preparation of a beverage, a beverage base, a beverage concentrate or a beverage additive having a reduced prolamin content from prolamin-containing raw materials, comprising the following steps:a) contacting the beverage or a precursor of the beverage with cross-linking enzymes to obtain modified prolamin;b) removing the modified prolamin at least partially.