Wheat Protein Isolate Production via Controlled Agitation

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Solution Overview

Problem

Current methods for producing wheat protein isolates often require additives, processing aids, added acids, buffers, or enzymes, which can limit their classification as 'natural' or 'organic' and affect their properties such as rheology, water absorption, and taste.

Innovation Solution

A process involving mixing wheat gluten with water to form a slurry and agitating it within a specific temperature range without adding acids or enzymes, resulting in a wheat protein isolate that is substantially free of these additives, with a focus on maintaining a clean ingredient label and enhancing properties like film forming and binding.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If additives, processing aids, added acids, buffers, or enzymes are used in wheat protein isolate production, then the production process can achieve desired functional properties, but the product cannot be classified as 'natural' or 'organic' and has a compromised ingredient label

Engineering Contradiction:

Improvefunctional propertiesVSAvoidnatural/organic classification

Core Design Contradiction:

ReliabilityVSEase of manufacture

Solution Approach 1:

The wheat gluten slurry undergoes self-proteolysis using endogenous enzymes naturally present in the wheat gluten, eliminating the need for added enzymes or other processing aids. The system serves itself by utilizing its own natural components to achieve protein isolation and functional property development.

Inventive Principle:

Principle #25Self-service

Solution Approach 2:

The process extracts and removes additives, processing aids, acids, buffers, and enzymes from the production system, isolating only the essential components (wheat gluten and water) to achieve a clean ingredient label while maintaining product functionality through natural processes.

Inventive Principle:

Principle #2Taking out (Extraction)

2Productivity

If conventional production methods with additives are used, then processing efficiency can be improved, but the rheology, water absorption, and taste properties are compromised

Engineering Contradiction:

Improveprocessing efficiencyVSAvoidrheology and taste properties

Core Design Contradiction:

ProductivityVSManufacturing precision

Solution Approach 1:

The process changes the critical parameter from chemical additives to controlled physical conditions (temperature range, agitation speed, time) to achieve protein isolation. By adjusting these physical parameters, the method maintains processing efficiency while preserving and enhancing natural rheology and taste properties.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The process replaces chemical systems (acids, enzymes, buffers) with a mechanical system involving controlled agitation and temperature management to achieve protein isolation and functional property development without compromising product quality.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

3Manufacturing precision

If acids or reducing agents are added to produce wheat protein isolates, then the isolation process can be achieved, but the product contains additives that limit 'natural' classification

Engineering Contradiction:

Improveisolation processVSAvoidclean ingredient label

Core Design Contradiction:

Manufacturing precisionVSEase of manufacture

Solution Approach 1:

The process converts the naturally occurring endogenous enzymes in wheat gluten, which would normally require inhibition or removal, into a beneficial tool for protein isolation. By allowing controlled proteolysis, the method achieves effective isolation without needing added acids or reducing agents, thus maintaining a clean ingredient label.

Inventive Principle:

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

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 produces wheat protein isolates with improved rheology, water absorption, and taste, suitable for various food applications while meeting regulatory standards for 'natural' or 'organic' labeling, and offering enhanced functionality compared to conventional isolates.

Implementation Method 1

allowing the gluten slurry to stand for a time period sufficient to separate the proteins from other components of the wheat gluten

Methodology Applied

Scientific EffectProteolysis: Decomposition (biological)

Implementation Method 2

agitating the gluten slurry at a temperature between 15° C. and 55° C. for a time sufficient to produce an isolated wheat protein

Methodology Applied

Scientific EffectThermal denaturation: Heat Treatment

Data Source

PatentUS11891419B2Wheat protein isolates and processes for producing

Publication Date: 2024.02.06 ARCHER DANIELS MIDLAND CO

AI summary

Isolated wheat proteins that are substantially free of additives, processing aids, added acids, buffers, reagents, or added enzymes and compositions formed from the isolated wheat proteins are described. Methods of forming compositions which include isolated wheat proteins that are substantially free of additives, processing aids, added acids, buffers, reagents, or added enzymes are also described.