Hydrolysed Vegetable Protein from Sunflower and Maize

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Solution Overview

Problem

Current hydrolysed vegetable proteins based on soya face issues such as being allergens and linked to genetic modification, lacking improved aroma and flavour, and having inefficient production processes, necessitating a need for alternative sources and methods that provide enhanced organoleptic properties and operational ease.

Innovation Solution

A process involving the hydrolysis of sunflower protein in combination with maize or rape protein, using a mixture with a preferred weight ratio, and employing non-enzymatic acid-catalysed hydrolysis at elevated temperatures, followed by pH adjustment and treatment with sodium hydroxide to produce a hydrolysed vegetable protein with reduced monochlorodihydroxypropanols (MCDPs) levels, suitable for vegetarians and non-GMO products.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If soya-based hydrolysed vegetable proteins are used, then production is established and scalable, but allergen issues and genetic modification concerns arise

Engineering Contradiction:

Improveproduction stabilityVSAvoidallergen and GMO issues

Core Design Contradiction:

ReliabilityVSObject-affected harmful factors

Solution Approach 1:

The patent changes the protein source parameter from soya to sunflower protein, maintaining the hydrolysis process while eliminating allergen and GMO concerns. This parameter substitution allows the process to remain scalable and reliable while resolving the harmful factors associated with soya-based products.

Inventive Principle:

Principle #35Parameter changes

2Manufacturing precision

If conventional enzymatic hydrolysis is used, then protein breakdown is effective, but production time is excessive

Engineering Contradiction:

Improvehydrolysis completenessVSAvoidproduction time

Core Design Contradiction:

Manufacturing precisionVSLoss of time

Solution Approach 1:

The patent employs a two-stage hydrolysis process with periodic action: first acid-catalysed hydrolysis to achieve rapid initial breakdown, followed by enzymatic hydrolysis to complete the process. This periodic application of different hydrolysis mechanisms significantly reduces total production time while maintaining complete protein breakdown.

Inventive Principle:

Principle #19Periodic action

Solution Approach 2:

The acid-catalysed hydrolysis serves as a preliminary action that pre-breaks down the protein structure before enzymatic hydrolysis. This preliminary treatment creates more accessible substrates for enzymes, thereby accelerating the subsequent enzymatic step and reducing overall production time.

Inventive Principle:

Principle #10Preliminary action

3Productivity

If acid-catalysed hydrolysis is used to reduce production time, then MCDPs levels increase, but product safety is compromised

Engineering Contradiction:

Improveproduction speedVSAvoidMCDPs contamination

Core Design Contradiction:

ProductivityVSObject-generated harmful factors

Solution Approach 1:

The patent converts the harmful effect of acid-catalysed hydrolysis (MCDPs formation) into a beneficial process by carefully controlling the hydrolysis conditions and followed by enzymatic treatment. The acid step rapidly breaks down proteins while the subsequent enzymatic step completes hydrolysis and reduces MCDPs levels, transforming a potentially harmful process into an effective productivity-enhancing step.

Inventive Principle:

Principle #22Blessing in disguise (Convert harm into benefit)

Solution Approach 2:

The enzymatic hydrolysis step acts as an intermediary that processes the intermediate products from acid-catalysed hydrolysis. This intermediary step completes the protein breakdown while simultaneously reducing MCDPs levels, bridging the gap between rapid production and product safety.

Inventive Principle:

Principle #24Intermediary (Mediator)

4Object-affected harmful factors

If sunflower protein is used instead of soya, then allergen and GMO issues are avoided, but flavour characteristics are insufficient

Engineering Contradiction:

Improveallergen and GMO concernsVSAvoidflavour quality

Core Design Contradiction:

Object-affected harmful factorsVSManufacturing precision

Solution Approach 1:

The patent uses sunflower protein as a composite material substitute for soya protein. By combining sunflower protein with alternative vegetable proteins, the invention creates a composite hydrolysed protein product that maintains safety advantages (no allergens or GMOs) while achieving improved flavour characteristics through the synergistic effects of different protein sources.

Inventive Principle:

Principle #40Composite materials

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 resulting hydrolysed vegetable protein exhibits excellent flavour characteristics, easier production, and higher yield, with reduced MCDPs levels, making it suitable for use in food products, particularly savoury items, while avoiding soya-related issues and genetic modification concerns.

Implementation Method 1

employing non-enzymatic acid-catalysed hydrolysis at elevated temperatures

Methodology Applied

Scientific EffectAcid-catalysed hydrolysis: Hydrolysis

Implementation Method 2

hydrolysis at elevated temperatures

Methodology Applied

Scientific EffectThermal heating: Heating

Implementation Method 3

followed by pH adjustment and treatment with sodium hydroxide

Methodology Applied

Scientific EffectpH adjustment:

Data Source

PatentEP1942748B1Hydrolysis of vegetable proteins

Publication Date: 2015.02.18 OTERAP HOLDING BV

AI summary

A hydrolysed vegetable protein is obtainable by the hydrolysis of a mixture comprising sunflower protein and at least one other vegetable protein (preferably maize protein). The hydrolysed vegetable protein has improved flavour and/or aroma properties.