Tuber Protein Isolation at Low Temperature
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Solution Overview
Problem
Concentrated native protein solutions from root or tuber sources tend to gel when exposed to high temperatures, making them difficult to handle and process, which is a challenge in the food and feed industry where fluid and stable protein solutions are preferred.
Innovation Solution
A method is developed to isolate native root or tuber protein by maintaining all process steps below 40°C to prevent gel formation, ensuring the protein solution remains fluid and workable by minimizing temperature exposure and using reducing agents like sulfite in controlled concentrations.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If concentrated protein solutions are used to avoid handling excessive fluid, then efficiency is improved, but gel formation occurs making the solution difficult to handle
Solution Approach 1:
The patent applies parameter changes by controlling temperature to remain below 40°C throughout the isolation and processing steps. This temperature parameter control prevents the protein from reaching gelation conditions while maintaining solution concentration, thereby resolving the contradiction between handling efficiency and processability
Solution Approach 2:
The patent implements preliminary action by establishing temperature control measures at the beginning of the isolation process. By pre-setting temperature limits and monitoring systems before gelation can occur, the solution maintains its fluid properties throughout subsequent processing steps, avoiding the gelation problem that would compromise ease of operation
2Productivity
If heat treatment is applied to concentrate protein solution, then concentration efficiency is improved, but gel formation increases
Solution Approach 1:
The patent changes the temperature parameter from conventional high-temperature heat treatment to low-temperature concentration methods maintaining T<40°C. This parameter modification enables concentration to proceed while preserving solution stability and preventing gel formation, as the protein remains in a stable native state throughout the concentration process
3Speed
If temperature is increased to facilitate protein isolation, then isolation speed is improved, but gel formation is promoted
Solution Approach 1:
The patent modifies the temperature parameter to maintain isolation processes below 40°C, achieving effective protein isolation without promoting gel formation. This parameter change allows isolation to proceed at controlled speeds while maintaining the protein in a stable, non-gelled state throughout the extraction and concentration steps
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 method results in a stable, concentrated protein solution with enhanced viscosity stability, retaining its physical characteristics for extended periods, and preventing gel formation, which is crucial for industrial-scale processing and storage.
Implementation Method 1
it has been found that a concentrated protein solution which has not been exposed to high temperatures has a lower tendency to gel than a concentrated protein solution which has been exposed to high temperatures, in particular when the concentrated protein solution has not been exposed to high temperatures has a lower viscosity than the concentrated protein solution which has been exposed to high temperatures
Data Source
AI summary
The invention provides a method for isolating root or tuber native protein, which method comprises at least the process steps ofa) processing a root or tuber to obtain root or tuber processing water comprising root or tuber native protein;b) isolating said root or tuber native protein from said root or tuber processing water to obtain an aqueous solution comprising at least 5 wt. % of root or tuber native protein,characterized in that all process steps are performed at a temperature lower than 40° C. This method results in root or tuber native protein with decreased tendency to gel, which has advantages for the processing of liquid protein solutions.