Vegetable Protein Isolation Using Weak Acids to Prevent Denaturation
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Solution Overview
Problem
Existing protein isolate production processes denature proteins due to the use of strong acids and high temperatures, leading to loss of functionality and environmental contamination, making them unsuitable for large-scale industrial applications.
Innovation Solution
A process using weak organic acids like citric acid and CO2 under controlled conditions to precipitate proteins from vegetable materials, maintaining their native form and functionality, and avoiding high temperatures and strong bases.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If strong acids like HCl are used for protein precipitation at isoelectric point, then protein isolation efficiency is improved, but protein denaturation occurs and functionality is lost
Solution Approach 1:
The invention changes the chemical parameter of the precipitation agent from strong acid (HCl) to weak organic acid (citric acid, lactic acid, acetic acid). This parameter change allows protein precipitation at isoelectric point while avoiding the harsh conditions that cause denaturation, thus maintaining protein functionality while achieving isolation efficiency
Solution Approach 2:
The invention replaces expensive and harmful strong acids with cheap, food-safe weak organic acids that are naturally occurring or easily produced. These weak acids achieve the same precipitation function without the harmful side effects, making the process both economically viable and safe for food applications
2Productivity
If high temperatures are used for drying the protein precipate, then processing speed is improved, but protein denaturation occurs and quality deteriorates
Solution Approach 1:
The invention changes the temperature parameter from high temperature drying to low temperature or ambient drying. This parameter change reduces processing speed but preserves protein quality and prevents thermal denaturation, which is acceptable given the improved overall process efficiency from eliminating multiple washing and neutralization steps
3Productivity
If strong bases like NaOH are used for suspension, then protein extraction efficiency is improved, but sodium content increases and environmental impact worsens
Solution Approach 1:
The invention changes the chemical parameter of the suspension agent from strong base (NaOH) to weak base (ammonium hydroxide, potassium hydroxide, or alkaline earth metal hydroxides). This parameter change maintains the ability to solubilize proteins and adjust pH while reducing sodium content and minimizing environmental harm, as these bases can be more easily neutralized and do not leave harmful salt residues
4Loss of substance
If repeated washing and neutralization steps are added, then harmful salt elimination is improved, but water consumption increases and environmental sustainability deteriorates
Solution Approach 1:
The invention extracts or removes the need for repeated washing and neutralization steps by using weak organic acids and bases that do not form harmful salt residues. The mild pH adjustment achieved with these reagents eliminates the need for extensive washing, thereby reducing water consumption and improving environmental sustainability while still achieving the desired salt elimination
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 process achieves high protein yields with preserved functionality, reduced environmental impact, and lower sodium and chloride content, suitable for industrial scalability and safe use in food products.
Implementation Method 1
introducing the acidified suspension obtained in step iii) in a dissolver under CO2 pressure thus forming a gelatinous protein mass and a whey
Implementation Method 2
suspending said vegetable protein material in water with a pH higher than 7 in a diffuser under pressure with a pulsed pressure mixing system, with the formation of an alkaline aqueous suspension
Implementation Method 3
dehydrating the deaerated gelatinous mass obtained in step v) to obtain the desired protein isolate
Data Source
AI summary
Disclosed is a process for the preparation of vegetable protein isolates of high quality, that allows maintaining in the final product the nutritional value and specific functionalities of the native biological activity of the proteins of the starting vegetable raw material. Also disclosed are the vegetable protein isolates obtained by this process and their use in the food sector.