Fibrous Rapeseed Protein Texturization Without Hexane Denaturation
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Solution Overview
Problem
Existing methods for processing rapeseed meal to remove anti-nutritional components and enhance functional properties of rapeseed protein are inefficient, leading to reduced protein solubility and denaturation, limiting its suitability for food applications.
Innovation Solution
A method involving hydro-ethanol washing of rapeseed press cake followed by texturizing the extracted protein concentrate using extrusion and shear cell technology to create fibrous protein structures, without using non-polar solvents like hexane, enhances functional properties and reduces anti-nutritional components.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If conventional extraction methods using non-polar solvents like hexane are used to process rapeseed meal, then anti-nutritional components are removed, but protein solubility is reduced and denaturation occurs
Solution Approach 1:
The patent changes the extraction parameter from non-polar solvent (hexane) to polar solvent (aqueous ethanol with 50-95% ethanol content), which fundamentally alters the extraction mechanism to preserve protein solubility while still removing anti-nutritional components
Solution Approach 2:
The patent introduces aqueous ethanol as an intermediary solvent that bridges the gap between removing hydrophobic anti-nutritional components and preserving hydrophilic protein structures, achieving both goals simultaneously
2Object-affected harmful factors
If conventional extraction methods are used to remove anti-nutritional components, then the purification is achieved, but the functional properties of rapeseed protein are deteriorated
Solution Approach 1:
The patent optimizes multiple parameters including ethanol concentration (50-95%), temperature (20-60°C), and extraction time to achieve optimal balance between purification and functional property preservation
Solution Approach 2:
The patent applies preliminary texturization treatment to the protein concentrate before final processing, which pre-establishes the functional structure and enhances resistance to denaturation during subsequent processing steps
3Manufacturing precision
If texturizing process is applied to create fibrous structures, then the functional properties are improved, but the process complexity increases
Solution Approach 1:
The patent combines extraction and texturization operations into an integrated process flow where the extracted protein concentrate is immediately subjected to texturization, eliminating intermediate handling steps and reducing overall process complexity
Solution Approach 2:
The texturization device performs multiple functions including mixing, heating, shearing, and structure formation in a single unit, reducing the need for separate equipment and simplifying the overall process
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 process produces a high-quality fibrous protein concentrate with improved functional properties, such as nitrogen solubility, water hydration capacity, and rheological properties, suitable for edible products.
Implementation Method 1
washing said press cake by mixing it with a first hydrous-alcohol solvent to obtain a washed press cake
Implementation Method 2
texturizing the extracted protein concentrate using extrusion and shear cell technology to create fibrous protein structures
Implementation Method 3
texturizing the extracted protein concentrate using extrusion and shear cell technology
Data Source
Figure 1A~1B
Figure 2A~2F
Figure 3
AI summary
The invention relates to a process for the preparation of fibrous proteinaceous structures from an oilseed, preferably a Brassicaceae seed, more preferably rapeseed, comprising the steps of providing a protein concentrate from said seed extracted with hydro-alcohol, and texturizing the protein concentrate at a temperature between 80 °C and 160 °C. The invention further relates to a fibrous proteinaceous structure that is obtained from extracted seed protein concentrate, having a tensile stress between 50 and 600 kPa and a tensile strain between 0.1 and 1, to an edible product comprising said fibrous proteinaceous structure, and to the use of said fibrous proteinaceous structure in the manufacture of an edible product.