Enzyme-Treated Royal Jelly Stabilization via Polysaccharide Coating
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Solution Overview
Problem
Enzyme-treated royal jelly exhibits higher moisture absorption compared to untreated royal jelly, leading to particle cracking and reduced operability, and is prone to browning due to the Maillard reaction.
Innovation Solution
Incorporating carrageenan, dextrin, pullulan, gum arabic, or xanthan gum with enzyme-treated royal jelly during or after peptidase treatment, followed by freeze-drying, to suppress moisture absorption and coloring.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If enzyme treatment is applied to royal jelly to reduce allergens, then allergenicity is reduced, but moisture absorption increases
Solution Approach 1:
The patent introduces hydrophobic substances (silicone oil, vegetable oil, or animal oil) as intermediary substances that form a protective coating around the enzyme-treated royal jelly particles. This coating layer acts as a barrier that prevents moisture from being absorbed by the hydrophilic enzyme-treated royal jelly, thereby resolving the contradiction between reduced allergenicity and increased moisture absorption.
Solution Approach 2:
The patent creates a composite material system consisting of enzyme-treated royal jelly combined with hydrophobic substances. This composite structure combines the low-allergen properties of enzyme-treated royal jelly with the moisture-repellent properties of hydrophobic substances, achieving both reduced allergenicity and suppressed moisture absorption simultaneously.
2Object-affected harmful factors
If enzyme treatment is applied to royal jelly to reduce allergens, then allergenicity is reduced, but particle cracking occurs due to moisture absorption
Solution Approach 1:
The hydrophobic substances serve as an intermediary protective layer that prevents moisture from penetrating into the royal jelly particles. By blocking moisture ingress, the treatment prevents the swelling and subsequent cracking of particles, thereby maintaining particle integrity while preserving the reduced allergenicity achieved through enzyme treatment.
Solution Approach 2:
The patent applies hydrophobic substances to royal jelly particles before they are exposed to humid environments. This preemptive coating provides protective cushioning that prevents moisture-induced stress and cracking, ensuring particle strength is maintained throughout storage and handling.
3Object-affected harmful factors
If enzyme treatment is applied to royal jelly to reduce allergens, then allergenicity is reduced, but browning occurs due to Maillard reaction
Solution Approach 1:
The hydrophobic coating acts as a physical barrier that limits the interaction between water and the royal jelly components. By restricting water availability, the coating suppresses the Maillard reaction between reducing sugars and amino groups, thereby preventing browning while maintaining the low-allergen properties of the enzyme-treated product.
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
Significantly reduces moisture absorption and prevents browning, thereby stabilizing the enzyme-treated royal jelly composition and improving its safety and usability.
Implementation Method 1
when enzyme-treated royal jelly is allowed to coexist with at least one member selected from the group consisting of carrageenan, dextrin, pullulan, gum arabic, and xanthan gum, the moisture absorption thereof over time can be significantly prevented
Implementation Method 2
a method for suppressing moisture absorption of enzyme-treated royal jelly that occurs over time
Implementation Method 3
followed by freeze-drying
Implementation Method 4
decompose or lower the molecular weight of protein, which can be an allergen, to reduce the amount of allergen
Implementation Method 5
subjecting royal jelly to a glycolytic enzyme treatment and a protease treatment
Implementation Method 6
coloring proceeds under severe conditions, such as heating and humidification, resulting in browning. Such coloring is considered to be due to the Maillard reaction that occurs between the amide groups of peptides and amino acids fragmented by enzyme-treatment and the anomeric carbon of the reducing sugar
Data Source
AI summary
Disclosed are an enzyme-treated royal jelly composition comprising carrageenan and enzyme-treated royal jelly treated with a peptidase; an enzyme-treated royal jelly composition comprising at least one member selected from the group consisting of galactomannan, galactomannan-containing polysaccharides, and xanthan gum, at least one member selected from the group consisting of carrageenan, dextrin, and pullulan, and enzyme-treated royal jelly treated with a peptidase; and an enzyme-treated royal jelly composition comprising dextrin, at least one member selected from the group consisting of carrageenan and pullulan, and enzyme-treated royal jelly treated with a peptidase.