Pulse Protein Solubility at Acid pH via Calcium Extraction
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Solution Overview
Problem
Existing methods for producing protein solutions from pulses face challenges in achieving high protein content, solubility, and heat stability at acid pH values, often requiring stabilizers and resulting in off-flavors or precipitation issues.
Innovation Solution
A method involving the extraction of pulse proteins using an aqueous calcium chloride solution, followed by pH adjustment to 1.5-4.4, clarification, concentration, and diafiltration to produce a pulse protein product with a protein content of at least 90 wt% (N×6.25) d.b., which is completely soluble and heat stable at acid pH values.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional methods are used to produce pulse protein solutions, then protein content can be increased, but solubility and heat stability at acid pH values deteriorate, requiring stabilizers and causing off-flavors or precipitation
Solution Approach 1:
The patent applies parameter changes by adjusting pH to 1.5-4.4 during processing, using calcium chloride extraction, and controlling ionic strength during concentration to achieve both high protein content (≥90 wt%) and excellent solubility with heat stability at acid pH values without requiring stabilizers
Solution Approach 2:
The patent uses calcium chloride as an intermediary substance during extraction to solubilize pulse proteins, and employs selective membrane techniques as intermediaries for concentration while maintaining ionic strength, resulting in protein products that are completely soluble and heat stable at acid pH
2Productivity
If pulse protein solutions are concentrated to high protein content, then productivity increases, but precipitation issues arise at acid pH values
Solution Approach 1:
The patent changes parameters by maintaining specific ionic strength during concentration and adjusting pH to 1.5-4.4, enabling concentration to high protein content (≥90 wt%) without precipitation, as the controlled ionic environment prevents protein aggregation
Solution Approach 2:
The patent employs selective membrane techniques as intermediaries for concentration that maintain ionic strength, preventing precipitation while achieving high protein content efficiently
3Reliability
If stabilizers are added to maintain solubility, then solubility improves, but off-flavors are generated
Solution Approach 1:
The patent applies self-service by producing protein products through calcium chloride extraction and pH adjustment that are inherently stable and completely soluble at acid pH without requiring any stabilizers, thus avoiding off-flavors entirely
Solution Approach 2:
The patent changes the chemical environment by adjusting pH to 1.5-4.4 and controlling ionic strength, creating conditions where the protein itself maintains solubility without stabilizers, eliminating off-flavor generation
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 pulse protein products that are highly soluble, heat stable, and low in phytic acid, suitable for protein fortification in beverages without precipitation, with a clean flavor and no off-odors, and can be used in various applications including food, nutritional supplements, and industrial products.
Implementation Method 1
extracting a pulse protein source with an aqueous calcium salt solution, preferably an aqueous calcium chloride solution, to cause solubilization of pulse protein from the protein source
Implementation Method 2
adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 4.4, preferably about 2 to about 4, to produce an acidified pulse protein solution
Implementation Method 3
optionally concentrating the aqueous pulse protein solution while maintaining the ionic strength substantially constant by a selective membrane technique
Implementation Method 4
optionally diafiltering the concentrated pulse protein solution
Data Source
AI summary
A pulse protein product, which may be an isolate, produces heat-stable solutions at low pH values and is useful for the fortification of acidic beverages such as soft drinks and sports drinks without precipitation of protein. The pulse protein product is obtained by extracting a pulse protein source material with an aqueous calcium salt solution to form an aqueous pulse protein solution, separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 4.4 to produce an acidified pulse protein solution, which may be dried, following optional concentration and diafiltration, to provide the pulse protein product.