Root and Tuber Juice Freeze Concentration for Native Protein Preservation
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Solution Overview
Problem
Root- or tuber juice is inherently unstable due to native enzymes that degrade proteins and peptides, oxidizes easily, and forms undesirable Maillard products, making it unsuitable for isolating food-grade components without expensive purification techniques.
Innovation Solution
A method involving pretreatment to remove lipids and suspended solids, followed by freeze concentration at specific temperatures to form ice crystals, preserving the native state of proteins and minimizing degradation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If freeze concentration is applied to raw root- or tuber juice, then water is removed and concentration is increased, but protein denaturation occurs and native character is lost
Solution Approach 1:
The patent applies preliminary action by performing pretreatment steps (removal of lipids, proteins, and suspended solids) before freeze concentration. This preliminary removal of interfering substances prevents protein denaturation and maintains native character during the subsequent freeze concentration process, resolving the contradiction between achieving high concentration and preserving protein native state
Solution Approach 2:
The patent extracts and removes interfering substances (lipids, proteins, suspended solids) from the juice before freeze concentration. By taking out these interfering components, the freeze concentration process can proceed without causing protein denaturation, thus achieving both high concentration and preservation of native protein state
2Reliability
If pretreatment to remove lipids and suspended solids is applied, then freeze concentration becomes feasible and protein native state is preserved, but process complexity increases
Solution Approach 1:
The patent segments the treatment process into distinct sequential steps: (1) removal of lipids, (2) removal of proteins, (3) removal of suspended solids, and (4) freeze concentration. This segmentation allows each step to be optimized independently and makes the overall complex process manageable and systematic, improving reliability while organizing complexity
3Adaptability or versatility
If native enzymes are present in root- or tuber juice, then functional properties are maintained, but protein degradation occurs and stability is reduced
Solution Approach 1:
The patent extracts and removes native enzymes from the juice before freeze concentration. By removing these proteolytic enzymes, protein degradation is prevented while the functional properties of any remaining proteins are preserved through the gentle freeze concentration process. This resolves the contradiction by eliminating the source of instability
Solution Approach 2:
The patent applies preliminary action by removing enzymes in advance before the freeze concentration process. This preliminary removal prevents protein degradation during concentration while maintaining the functional integrity of the juice, resolving the contradiction between enzyme functionality and protein stability
4Quantity of substance
If oxidation occurs in root- or tuber juice, then phenolic compounds are converted to quinones, but dark polymer residue forms and taste is degraded
Solution Approach 1:
The patent applies preliminary action by removing oxygen and performing treatment under inert atmosphere before freeze concentration. This preliminary prevention of oxidation conditions stops the formation of dark polymer residues from phenolic compounds, allowing concentration to proceed without generating harmful oxidation products
Solution Approach 2:
The patent uses inert atmosphere (nitrogen or carbon dioxide) to create an oxygen-free environment during freeze concentration. This inert environment prevents oxidation of phenolic compounds to quinones and subsequent polymerization to dark residues, resolving the contradiction between concentrating phenolics and preventing harmful oxidation products
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 high-quality, concentrated root- or tuber juice with less protein degradation and minimal Maillard products, maintaining the native character of proteins and reducing biological fouling.
Implementation Method 1
cooling the root- or tuber juice to a temperature of -0.3 °C to -16 °C to form ice crystals
Data Source
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AI summary
The invention provides a method for treating root- or tuber juice, comprising a) a pretreatment of the root- or tuber juice to remove root- or tuber lipids to a level below 28 g/kg dry weight; b) cooling the root- or tuber juice to a temperature of -0.3 °C to -16 °C to form ice crystals; and c) separating the ice crystals from the root- or tuber juice to obtain, as a first root- or tuber juice product, a concentrated root- or tuber juice. In addition, the invention provides methods to obtain protein depleted root- or tuber juice products, as well as products comprising root- or tuber free amino acids, and uses thereof.