Protein Liquid Food Texture Modification Using Phospholipase D
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Solution Overview
Problem
Existing protein-containing liquid foods with high protein content often exhibit unpleasant textures such as roughness and grittiness, which are not effectively addressed by existing methods.
Innovation Solution
The addition of phospholipase D and, optionally, an enzyme that forms cross-linked structures, such as ascorbic acid oxidase or glucose oxidase, to protein-containing liquid foods during production to improve texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If protein ingredients are added to liquid foods to increase nutritional value and reduce costs, then the protein content and nutritional value are improved, but the texture becomes unpleasant with roughness and grittiness
Solution Approach 1:
The patent introduces phospholipase D as an intermediary enzyme that mediates between the protein ingredients and the desired smooth texture. This enzyme acts as a mediator that processes the protein structure to eliminate roughness and grittiness while preserving the high protein content and nutritional value of the liquid food.
Solution Approach 2:
The patent applies parameter changes by utilizing enzymatic action to modify the physical and chemical properties of the protein structure. Through phospholipase D treatment, the protein molecules undergo structural transformation that changes their texture-related parameters, converting them from rough and gritty to smooth and pleasant while maintaining high protein concentration.
2Object-affected harmful factors
If conventional methods such as heat treatment or emulsion addition are used to improve texture, then the smoothness is partially improved, but the methods do not effectively address the roughness and grittiness caused by high protein content
Solution Approach 1:
The patent replaces conventional mechanical or physical methods (such as heat treatment or emulsion addition) with an enzymatic biological system. Phospholipase D provides a more effective and reliable mechanism for texture modification, directly targeting the molecular structure of proteins to eliminate roughness and grittiness more effectively than traditional physical methods.
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 results in a smoother texture and suppresses unpleasant sensations, even with high protein content, applicable to a wide range of protein-containing liquid foods including drinks and soups.
Implementation Method 1
treating a food ingredient containing a protein with phospholipase D
Data Source
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AI summary
The present invention aims to provide a method for producing a protein-containing liquid food in which an unpleasant texture is improved, and the like. A method for producing a modified protein-containing liquid food, including treating a food ingredient containing a protein with phospholipase D. An enzyme preparation for modifying a protein-containing liquid food, which preparation contains phospholipase D. A method for modifying a protein-containing liquid food, including treating a food ingredient containing a protein with phospholipase D.