Solvent De-oiling for Plant Protein Extraction
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Solution Overview
Problem
Current protein extraction techniques fail to effectively remove anti-nutritional components such as vicine and covicine from plant-based protein sources, limiting the nutritional value and usability of the final product.
Innovation Solution
A method and system for removing oil content from a plant-based feedstock, followed by protein extraction, which involves decorticating the material, creating a flour, and using a solvent mixture to extract a de-oiled flour, ultimately resulting in a protein concentrate.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If current protein extraction techniques are used, then plant-based protein can be obtained, but anti-nutritional components such as vicine and covicine remain in the final product
Solution Approach 1:
The patent applies extraction by treating the plant-based material with ethanol to selectively remove anti-nutritional components (vicine and covicine) from the protein matrix. The ethanol penetrates the material and dissolves these harmful compounds, which are then separated through filtration or decantation, leaving purified protein behind.
Solution Approach 2:
The patent utilizes parameter changes by controlling the ethanol concentration, temperature, and contact time to optimize the removal of anti-nutritional components. By adjusting these parameters, the extraction process selectively targets vicine and covicine while preserving the protein structure and functionality.
2Quantity of substance
If fava beans are consumed by G6PD deficient individuals, then protein intake is achieved, but health risks arise due to vicine and covicine oxidation
Solution Approach 1:
The patent converts the harmful effect of vicine and covicine into a beneficial outcome by using ethanol extraction to remove these compounds. The process transforms the health risk associated with fava bean consumption into an opportunity to produce a safe, high-quality protein product that maintains the nutritional benefits while eliminating the harmful oxidative effects for G6PD deficient individuals.
3Quantity of substance
If air classification is used to separate protein fractions, then protein concentrate is produced, but vicine and covicine are only partially removed
Solution Approach 1:
The patent introduces ethanol as an intermediary substance that facilitates the removal of anti-nutritional components. The ethanol acts as a mediator between the protein matrix and the harmful compounds, selectively binding to vicine and covicine and enabling their separation from the protein concentrate through phase separation or filtration.
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
This approach effectively removes anti-nutritional factors, enhances the nutritional profile of plant-based proteins, and improves the bio-availability of sulfur-containing amino acids, making the protein more comparable to animal proteins in quality.
Implementation Method 1
mixing the flour with a solvent to create a solvent mixture and extracting a de-oiled flour from the solvent mixture, the de-oiled flour including protein and fiber and the solvent mixture including oil and sugars dissolved from the flour
Data Source
AI summary
A method provides for removing oil content from a source material and extracting protein from the source material prior to generating a protein concentrate, including decorticating the source material, the source material having a protein and an oil content therein, the decorticating to remove a cortex from the source material. The method includes creating a flour from the source material having the cortex removed therefrom, removing at least a portion of the oil content from the flour by generating a solvent mixture by mixing the flour with a solvent and extracting a de-oiled flour from the solvent mixture, including oil and sugars extracted from the flour. The solvent may include supercritical C02, subcritical C02, ethanol, or a combination thereof. The method includes drying the de-oiled flour using at least one dryer and extracting a protein concentrate from the de-oiled flour.