Protease Treatment for Texturized Plant Protein Binding
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Solution Overview
Problem
Current methods for producing meat-like processed food products using texturized plant proteins face limitations in achieving sufficient binding properties, which affect the product's shape retention and texture after cooking.
Innovation Solution
Applying a protease, such as those derived from Aspergillus or Geobacillus microorganisms, to texturized plant proteins enhances their binding properties, allowing for improved texture and shape retention when used in meat-like processed food products, potentially combined with other enzymes like transglutaminase or glucose oxidase.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If conventional binding methods (microwave irradiation, mixing with egg white) are used to produce meat-like processed food products, then the binding property is improved to some extent, but the binding property remains insufficient and the product loses shape after cooking
Solution Approach 1:
The patent applies protease enzyme treatment to texturized plant protein ingredients, changing the chemical parameters of the protein structure. This enzymatic modification creates new binding sites and alters protein conformation, enabling significantly enhanced binding properties that allow the product to maintain its shape after cooking, thereby resolving the contradiction between binding strength and shape retention reliability
Solution Approach 2:
The patent introduces protease as an intermediary substance that mediates the binding process. The protease enzyme acts on the texturized plant protein to generate binding-active substances, which then enable the protein to bind effectively with other ingredients. This intermediary enzymatic action bridges the gap between conventional mixing methods and adequate binding, achieving both improved binding property and reliable shape retention
2Strength
If texturized plant protein ingredient is used directly without enzymatic treatment, then the production process is simple, but the binding property is insufficient
Solution Approach 1:
The patent employs protease enzyme that acts on the texturized plant protein in a self-service manner, where the enzyme naturally catalyzes the production of binding-active substances without requiring complex external intervention. The enzymatic reaction occurs under relatively simple conditions, enhancing binding property while maintaining production process simplicity
Solution Approach 2:
The patent replaces mechanical mixing and physical binding methods with enzymatic chemical action. Instead of relying on microwave irradiation or mechanical mixing with egg white, the protease enzyme chemically modifies the plant protein to create inherent binding capabilities, substituting a simple biochemical process for complex mechanical and thermal 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 method significantly improves the binding properties of texturized plant proteins, enabling meat-like products to maintain shape and texture post-cooking, enhancing their culinary performance and consumer appeal.
Implementation Method 1
a step A of allowing a protease to act on a texturized plant protein ingredient
Data Source
AI summary
The purpose of the present invention is to provide a processing technique for increasing the binding property of a texturized plant protein ingredient in the production of a meat-like processed food product. The binding property of a texturized plant protein ingredient is increased in a meat-like processed food product obtained through a production method for a meat-like processed food product, the method including a step A for causing a protease to act on a texturized plant protein ingredient.