Protein Food Modification With Phospholipase D for Smooth Texture
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Solution Overview
Problem
Existing methods for producing protein-containing foods result in unpleasant textures such as roughness and grittiness due to the addition of protein ingredients, which is a challenge in maintaining quality while reducing costs and meeting the demand for high-protein products.
Innovation Solution
The use of phospholipase D in combination with enzymes like transglutaminase, ascorbic acid oxidase, and glucose oxidase to form cross-linked structures in protein-containing foods, improving texture without affecting smoothness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If protein ingredients are added to reduce costs and increase protein content, then cost reduction and high-protein requirements are met, but unpleasant textures such as roughness and grittiness occur
Solution Approach 1:
Phospholipase D is introduced as an intermediary substance that modifies protein structure through enzymatic action. The enzyme catalyzes the hydrolysis of phospholipids associated with proteins, transforming the protein's physical state and eliminating roughness and grittiness while preserving the functional benefits of high protein content.
Solution Approach 2:
The invention changes the chemical parameters of the protein by applying enzymatic treatment with phospholipase D. This biochemical modification alters the protein's surface properties and molecular structure, transforming the texture from unpleasant (rough/gritty) to smooth while maintaining the protein's nutritional and functional properties.
2Object-affected harmful factors
If phospholipase D is used to improve texture smoothness, then unpleasant texture is reduced, but hardness and elasticity may be affected
Solution Approach 1:
The invention combines phospholipase D treatment with cross-linking enzymes (transglutaminase, ascorbic acid oxidase, or glucose oxidase) to achieve multiple textural properties simultaneously. The phospholipase D provides smoothness by modifying protein surface properties, while the cross-linking enzymes simultaneously build structural networks that provide hardness and elasticity, merging multiple functional benefits in a single integrated process.
Solution Approach 2:
The treatment creates a composite protein structure where enzymatically modified protein regions (smooth texture from phospholipase D action) are combined with cross-linked protein networks (hardness and elasticity from cross-linking enzymes). This composite approach allows different regions of the protein matrix to provide different textural properties, achieving overall textural improvement.
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
This approach imparts hardness and elasticity to protein-containing foods, effectively suppressing unpleasant textures even with high protein content, applicable to a wide range of food products.
Implementation Method 1
treating a food ingredient containing a protein with phospholipase D
Implementation Method 2
using enzymes that contribute to the formation of a cross-linked structure, such as transglutaminase, ascorbic acid oxidase, glucose oxidase
Data Source
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AI summary
The present invention aims to provide a method for producing a protein-containing food in which an unpleasant texture is improved, and the like. A method for producing a modified protein-containing food, including treating a food ingredient containing a protein with phospholipase D. An enzyme preparation for modifying a protein-containing food, which preparation contains phospholipase D. A pickling liquid for meat processing, which contains phospholipase D, for modifying a protein in a processed meat food. A method for modifying a protein-containing food, including treating a food ingredient containing a protein with phospholipase D.