Soy Protein Isolate Straw Composition for Biodegradable Durability

Resolve Bottlenecks,
Find Innovative SolutionsGenerate Solutions

Solution Overview

Problem

The widespread use of plastic straws contributes significantly to pollution due to their non-biodegradability and large quantity, prompting a need for environmentally friendly, biodegradable alternatives that can compete with existing solutions in terms of quality, price, and environmental impact.

Innovation Solution

Development of a biodegradable soy protein straw, 'Stroy', made from soy proteins, glycerol, confectioner's glaze, and sodium hydroxide, with a manufacturing process involving mixing, heating, pH adjustment, and coating to create a flexible film that is rolled into a straw shape and sealed with a soy protein solution, offering a durable and edible alternative.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If plastic straws are used, then durability and water resistance are improved, but environmental pollution and non-biodegradability worsen

Engineering Contradiction:

ImprovedurabilityVSAvoidenvironmental pollution

Core Design Contradiction:

ReliabilityVSObject-affected harmful factors

Solution Approach 1:

The patent uses composite materials by combining soy protein isolate (SPI) with other biodegradable components to create a straw that maintains structural integrity and water resistance while being environmentally friendly and biodegradable, resolving the contradiction between durability and environmental harm

Inventive Principle:

Principle #40Composite materials

Solution Approach 2:

The patent modifies the chemical and physical parameters of soy protein isolate through pH adjustment (using sodium hydroxide to reach pH 7-9) and cross-linking processes to enhance the straw's durability, water resistance, and structural stability while maintaining biodegradability

Inventive Principle:

Principle #35Parameter changes

2Object-affected harmful factors

If paper straws are used, then biodegradability is improved, but structural integrity and water resistance worsen

Engineering Contradiction:

ImprovebiodegradabilityVSAvoidstructural integrity

Core Design Contradiction:

Object-affected harmful factorsVSReliability

Solution Approach 1:

The patent changes the physical and chemical parameters of soy protein isolate through pH adjustment and cross-linking to dramatically improve structural integrity and water resistance while maintaining biodegradability, overcoming the limitations of traditional paper straws

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent replaces the mechanical reinforcement typically used in paper straws with chemical cross-linking of soy protein molecules, creating a stronger, more water-resistant structure through molecular bonding rather than physical reinforcement

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

3Reliability

If soy protein isolate is processed with pH adjustment and cross-linking, then structural integrity and water resistance are improved, but manufacturing complexity increases

Engineering Contradiction:

Improvestructural integrityVSAvoidmanufacturing complexity

Core Design Contradiction:

ReliabilityVSDevice complexity

Solution Approach 1:

The patent uses pH adjustment (to pH 7-9 using sodium hydroxide) and cross-linking processes to improve structural integrity and water resistance of the soy protein-based straw, while the manufacturing complexity is managed through a systematic multi-step process that can be industrialized

Inventive Principle:

Principle #35Parameter changes

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

Stroy maintains its form longer than paper straws in beverages, is cost-competitive, and promotes sustainable agriculture by utilizing renewable resources, addressing the environmental concerns associated with deforestation from paper straw production.

Implementation Method 1

adjusting a pH of the soy protein solution to about 7 to about 9 using a sodium hydroxide solution

Methodology Applied

Scientific EffectpH adjustment:

Implementation Method 2

heating the soy protein solution to about 80° C. for about 30 min

Methodology Applied

Scientific EffectHeating: Heating

Implementation Method 3

cooling the soy protein solution to about room temperature

Methodology Applied

Scientific EffectCooling: Cooling

Implementation Method 4

mixing said soy proteins, glycerol and water with magnetic stirring to afford a soy protein solution

Methodology Applied

Scientific EffectPlasticization:

Implementation Method 5

mixing said soy proteins, glycerol and water with magnetic stirring to afford a soy protein solution

Methodology Applied

Scientific EffectMagnetic stirring: Electromagnetic Stirring

Implementation Method 6

preparing a soy protein film by casting said soy protein solution to a surface

Methodology Applied

Scientific EffectEvaporation: Evaporation

Data Source

PatentUS11666164B2Soy protein straw and manufacturing process thereof

Publication Date: 2023.06.06 PURDUE RES FOUND

AI summary

The present application relates to environmentally friendly, biodegradable drinking straw manufactured from renewable resources and more specifically to drinking straws manufactured from soy protein isolate and the manufacturing process thereof. The manufacturing process and its products are within the scope of this disclosure.