Protein Purification via Alkaline pH Control
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Solution Overview
Problem
Current protein purification methods often use food-non-safe chemicals and result in denatured proteins with undesirable odors and flavors, limiting their application in food products that mimic animal-derived foods.
Innovation Solution
A method involving maintaining a pH of about 8.5 to 12 throughout the purification process to minimize undesirable odors and flavors, and increase protein yield, using techniques such as lysing, clarifying, filtering, and pasteurizing protein compositions from microbial, fungal, and Archaea cells, which results in functional, non-denatured proteins suitable for food products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional protein purification methods are used, then protein can be purified, but the protein becomes denatured and develops undesirable odors and flavors
Solution Approach 1:
The patent applies parameter changes by maintaining a high pH (8.5-12.0) throughout the protein purification process. This pH condition prevents protein denaturation and minimizes the formation of undesirable odors and flavors, while still achieving effective purification through the modified purification steps
2Manufacturing precision
If conventional protein purification methods are used, then protein can be purified, but food-safe chemicals are not used
Solution Approach 1:
The patent employs food-safe chemicals that are generally recognized as safe (GRAS) materials for the purification process. These chemicals are used in a controlled manner and can be removed or degraded, leaving no harmful residues in the final protein product, thus ensuring food safety while maintaining purification effectiveness
3Ease of operation
If pH is less than 8.5 during purification, then process is more neutral, but increased off-flavors and off-odors occur with reduced protein yield
Solution Approach 1:
The patent deliberately changes the pH parameter to a high range (8.5-12.0) during the purification process. This alkaline condition is maintained throughout all purification steps to prevent protein denaturation and minimize off-flavors and off-odors, accepting that the process is not neutral but achieving superior product quality
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 produces protein compositions with minimal off-flavors and odors, enhancing their functionality and yield, making them suitable for food products like meat and dairy replicas without using harmful chemicals.
Implementation Method 1
maintaining a pH of about 8.5 to 12 throughout the purification process
Implementation Method 2
pasteurizing the protein composition
Data Source
AI summary
This disclosure describes methods for purifying protein, and more particularly to methods for purifying protein that minimize the development of undesirable odors and flavors in the purified protein and increase protein yield.