Solid Plant Protein Compositions Salt-Modified Extraction
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Solution Overview
Problem
Existing methods for producing plant protein isolates struggle to replicate the functional and organoleptic properties of animal proteins, and there is a need for solid plant protein compositions with improved properties suitable for various food applications.
Innovation Solution
The development of solid purified plant protein compositions that incorporate a combination of phosphate salts, Group I or II metal halide salts, and optionally citrate salts, which enhance the protein's functional and sensory properties, such as gelation capability, viscosity, and solubility.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional extraction methods (alkaline extraction and acid precipitation or ultrafiltration) are used, then plant protein isolates can be produced, but the functional and organoleptic properties (gelation, foaming, emulsifying, taste, aroma, texture) are insufficient to replicate animal proteins
Solution Approach 1:
The patent applies parameter changes by modifying the extraction process through controlled pH adjustments and the use of specific salts (phosphate, citrate, metal halides) to alter protein solubility and conformation. These parameter changes enable the plant protein isolates to achieve functional properties (gelation, foaming, emulsifying) and organoleptic properties (taste, aroma, texture) that replicate animal proteins, resolving the contradiction between production simplicity and property quality.
2Adaptability or versatility
If acidic, alkaline, or neutral extraction processes are applied, then protein compositions can be obtained, but the gelling, foaming, or emulsifying properties may be unsuitable for certain applications
Solution Approach 1:
The patent applies preliminary action by pre-treating the plant protein with specific salts (phosphate, citrate, metal halides) and controlled pH conditions during extraction to预先 establish desired functional properties. This preliminary modification of protein conformation and solubility during the extraction phase enables precise control over subsequent gelling, foaming, and emulsifying behaviors, making the protein suitable for specific applications while simplifying downstream processing.
3Reliability
If plant protein compositions are modified to achieve desired properties, then functional and organoleptic properties improve, but the complexity of the production process increases
Solution Approach 1:
The patent applies merging by combining multiple modification steps (pH adjustment, salt addition, heating, cooling) into a single integrated extraction and treatment process. Rather than performing separate modification steps after extraction, the method merges these operations into the extraction phase itself, achieving desired functional and organoleptic properties while minimizing process complexity and equipment requirements.
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 proposed solution achieves improved functional and sensory properties in plant protein compositions, making them more suitable for applications such as egg substitutes, yogurt, cheese, and ice cream, while also reducing viscosity and increasing denaturation temperature.
Implementation Method 1
The one or more phosphate salts and/or Group I/Group II metal halide salts are present in an amount effective to decrease the viscosity of an aqueous solution of the plant protein
Implementation Method 2
increase the denaturing temperature of the plant protein compared to the plant protein in the absence of the one or more phosphate salts and/or one or more Group I/Group II metal halide salts
Implementation Method 3
increase the aqueous solubility of the plant protein compared to the plant protein in the absence of the one or more phosphate salts and/or one or more Group I/Group II metal halide salts
Data Source
AI summary
Solid purified plant protein compositions and methods of making and using thereof are described. In some embodiments, the plant protein compositions exhibit one or more desired physical and/or functional properties, e.g., viscosity, gelation capability, gel quality, protein stability, and/or one or more desired organoleptic properties (e.g., aroma, taste, etc.). The solid plant protein composition can contain one or more plant proteins; one or more phosphate salts; one or more Group I and/or Group II metal halide salts; and optionally, one or more citrate salts. The method for producing a solid plant protein composition can include: suspending a purified plant protein in a solvent; adding a phosphate salt, a Group I and/or Group II metal halide salt, and optionally a citrate salt, to form a plant protein composition; and drying the plant protein composition.