Soluble Pea Protein Separation for PDCAAS and Viscosity Control
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current pea protein products based on the globular form have limitations due to low PDCAAS scores and restricted functionality, particularly when high protein content is desired, as they lack sufficient sulfur-containing amino acids and exhibit limited solubility, making it challenging to create food products with desired texture, taste, and nutritional requirements.
Innovation Solution
A soluble pea protein product is developed, which can be combined with insoluble pea protein to achieve a PDCAAS score of 0.75-1.0, enhancing the protein content and functionality by selectively separating the soluble pea protein from insoluble fractions and carbohydrates, allowing for improved viscosity and aeration control.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If soluble pea protein is selectively separated from insoluble fractions, then PDCAAS score and protein quality are improved, but manufacturing complexity increases
Solution Approach 1:
The pea protein is segmented into soluble and insoluble fractions through selective separation processes. The soluble fraction is isolated to achieve high PDCAAS scores, while the insoluble fraction can be used separately or combined later, allowing each fraction to be optimized for its specific functional properties.
Solution Approach 2:
The soluble pea protein is extracted from the insoluble fractions through selective separation. This extraction process isolates the high-quality soluble protein that contains sufficient sulfur-containing amino acids, achieving the desired PDCAAS score of 0.75-1.0 while separating it from the insoluble matrix.
2Quantity of substance
If soluble pea protein is used to increase protein content, then nutritional quality is improved, but viscosity control becomes more difficult
Solution Approach 1:
The patent utilizes parameter changes in pH and ionic strength to control the solubility and viscosity of pea protein. By adjusting these parameters, the soluble protein can be maintained at desired concentrations without excessive viscosity increase, allowing for flexible formulation of high-protein food products.
3Manufacturing precision
If soluble pea protein is separated from insoluble fractions, then amino acid completeness is improved, but processing time increases
Solution Approach 1:
The soluble and insoluble protein fractions are preliminarily separated during the extraction process. This preliminary action ensures that the soluble fraction, which contains the complete amino acid profile, is isolated early in the process, allowing for more efficient downstream processing and reducing overall processing time.
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 combined pea protein product enables the creation of food products with enhanced protein quality, increased protein content, and improved texture and taste, while meeting nutritional and labeling requirements, effectively addressing the limitations of existing pea protein products.
Implementation Method 1
The process includes filtering the water solution to remove soluble carbohydrates and ash
Data Source
AI summary
The present disclosure relates to unique soluble pea protein product can be used alone to make aerated bakery products, confections, desserts, sauces, and beverages. The soluble pea protein product can be combined with insoluble pea protein product to make a range of food products with higher protein content than when insoluble, globular pea protein product is used alone, due to the viscosity reducing nature of the soluble pea protein product when it is combined with insoluble globular pea protein product. The soluble pea protein products when combined with insoluble pea protein products, make a resulting pea protein product that has a PDCAAS of about 0.75-1.00. The process to make this unique soluble pea protein includes means of selectively separating the soluble pea protein product from the insoluble fractions of ground peas, as well as selectively separating the soluble pea protein from soluble carbohydrates and ash. This Abstract is not intended to identify key features or essential features of subject matter, nor does this Abstract intend to be used to limit the scope of claimed subject matter.