Настройки

Укажите год
-

Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

Подробнее
-

Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

Подробнее

Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
Ведите корректный номера.
Ведите корректный номера.
Ведите корректный номера.
Ведите корректный номера.
Укажите год
Укажите год
Применить Всего найдено 5038. Отображено 100.
02-02-2012 дата публикации

Methods for dewatering wet algal cell cultures

Номер: US20120024797A1
Автор: Aniket Kale
Принадлежит: Individual

A method of dewatering algae and recycling water therefrom is presented. A method of dewatering a wet algal cell culture includes removing liquid from an algal cell culture to obtain a wet algal biomass having a lower liquid content than the algal cell culture. At least a portion of the liquid removed from the algal cell culture is recycled for use in a different algal cell culture. The method includes adding a water miscible solvent set to the wet algal biomass and waiting an amount of time to permit algal cells of the algal biomass to gather and isolating at least a portion of the gathered algal cells from at least a portion of the solvent set and liquid of the wet algal biomass so that a dewatered algal biomass is generated. The dewatered algal biomass can be used to generated algal products such as biofuels and nutraceuticals.

Подробнее
Номер записи: 1
09-02-2012 дата публикации

Selective extraction of proteins from freshwater algae

Номер: US20120035348A1
Автор: Aniket Kale
Принадлежит: Heliae Development LLC

Methods for selective extraction and fractionation of algal proteins from an algal biomass or algal culture are disclosed. A method of selective removal of products from an algal biomass provides for single and multistep extraction processes which allow for efficient separation of algal proteins. These proteins can be used as renewable sources of proteins for animal feedstocks and human food. Further, lipids remaining in the algal biomass after extraction of proteins can be used to generate renewable fuels.

Подробнее
Номер записи: 2
22-03-2012 дата публикации

Method of biotechnological production fo bovine hemoderivative and use of bovine hemoderivative

Номер: US20120070463A1
Автор: Dusan Travnicek
Принадлежит: SVUS Pharma AS

The method of biotechnological production of bovine hemoderivative is presented in the following overview providing a summary of individual technological operations in time sequence (Flow-Sheet).

Подробнее
Номер записи: 3
06-09-2012 дата публикации

Methods of Selective Removal of Products from an Algal Biomass

Номер: US20120223013A1
Автор: Aniket Kale
Принадлежит: Heliae Development LLC

Methods for selective extraction and fractionation of algal lipids and algal products are disclosed. A method of selective removal of products from an algal biomass provides for single and multistep extraction processes which enable efficient separation of algal components. Among these components are neutral lipids synthesized by algae, which are extracted by the methods disclosed herein for the production of renewable fuels.

Подробнее
Номер записи: 4
06-06-2013 дата публикации

Microbial-Based Process For High-Quality Protein Concentrate

Номер: US20130142905A1
Автор: Brown Michael L., Gibbons William R.
Принадлежит: PRAIRIE AQUA TECH

The present invention describes a bio-based process to produce high quality protein concentrate (HQPC) by converting plant derived celluloses into bioavailable protein via aerobic incubation, including the use of such HQPC so produced as a nutrient, including use as a fish meal replacement in aquaculture diets. 1. A composition comprising a non-animal based protein concentrate , wherein the composition contains at least 55% protein content and no detectable stachyose or raffinose on a dry matter basis.2. The composition of claim 1 , wherein the non-animal based protein concentrate is isolated from plant material from the group consisting of soybeans claim 1 , peanuts claim 1 , Rapeseeds claim 1 , canola claim 1 , sesame seeds claim 1 , cottonseeds claim 1 , palm kernels claim 1 , barley claim 1 , grape seeds claim 1 , olives claim 1 , safflowers claim 1 , sunflowers claim 1 , copra claim 1 , corn claim 1 , coconuts claim 1 , linseed claim 1 , hazelnuts claim 1 , wheat claim 1 , rice claim 1 , potatoes claim 1 , cassavas claim 1 , legumes claim 1 , camelina seeds claim 1 , mustard seeds claim 1 , germ meal claim 1 , corn gluten meal claim 1 , distillery/brewery by-products claim 1 , and combinations thereof.3. The composition of claim 2 , wherein protein content of said composition is in the range of from about 56% to about 90% on a dry matter basis produced by a process including:a) extruding plant material at above room temperature to form a mash;b) adding one or more cellulose-deconstructing enzymes to release sugars into the mash;c) inoculating the enzyme treated mash with at least one microbe, which microbe converts released sugars into proteins and exopolysaccharides;d) precipitating the resulting proteins, microbes, and exopolysaccharides with ethanol or a flocculent;e) recovering the precipitated material via hydrodynamic force; andf) drying said precipitated material.4Aureobasidium pullulans, Sclerotium glucanicum, Sphingomonas paucimobilis, Ralstonia ...

Подробнее
Номер записи: 5
24-10-2013 дата публикации

Native potato protein isolates

Номер: US20130281669A1
Автор: Catrinus Van Der Sluis, Marc Christiaan Laus, Marco Luigi Federico Giuseppin
Принадлежит: Cooperative Avebe UA

The invention relates to a process for native potato protein isolation, to native potato protein isolates, to the use thereof, and to a food product comprising a native potato protein isolate. The invention provides a novel isolation process for obtaining highly pure native potato protein isolates having a glycoalkaloid concentration of less than 150 ppm.

Подробнее
Номер записи: 6
07-11-2013 дата публикации

Methods and Devices for Making Pre-Cooked Eggs Having a Natural Appearance

Номер: US20130295252A1
Автор: Dale E. Weaver, Jason W. Mathews, Ted A. Kurpgeweit
Принадлежит: Michael Foods Inc

The present invention includes methods and devices for mass producing cooked, cooled egg products having a grill fried egg appearance. One device includes a portion for positioning whole, intact, shelled eggs positioned laterally across and above a cooking mold conveyor, and a portion for cracking the eggshells and depositing the eggs into cooking molds on the conveyor. Some devices and methods include an egg yolk splitter for rupturing the egg yolk sac to deposit a whole egg having a ruptured egg yolk into each mold. Other devices and methods include irregular shaped egg molds for providing a mass produced cooked egg having a natural, irregular shaped outlines and/or surfaces. Devices and methods according to the present invention can be used to produce irregular, outlined shaped cooked egg products including whole eggs, formulated eggs, or eggs made from scrambled egg mixes. The pre-cooked eggs can be delivered pathogen free to fast food establishments and reheated for consumers in less time than required to cook the egg.

Подробнее
Номер записи: 7
23-01-2014 дата публикации

PROTEIN PRODUCT AND PROCESS FOR PREPARING INJECTABLE PROTEIN PRODUCT

Номер: US20140023759A1
Автор: Fielding William R., Kelleher Stephen D, Saunders Wayne S., Williamson Peter G.
Принадлежит: Proteus Industries, Inc.

Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein. 1. An injectable salted aqueous suspension of functional animal muscle tissue protein composition for use during a food processing injection procedure with at least one injection pathway wherein said salted aqueous suspension of functional animal muscle tissue comprises sarcoplasmic proteins and myofibrillar proteins derived from animal muscle tissue obtained by the process comprising the steps of:A) comminuting animal muscle tissue to form comminuted animal muscle tissue,B) mixing said comminuted animal muscle tissue with a food grade alkaline composition to solubilize animal muscle protein in an aqueous basic solution of animal muscle protein having a pH between about 10.5 and about 12.5,C) preparing an aqueous suspension of animal muscle protein by mixing said aqueous basic solution with a food grade acid composition to precipitate the animal muscle protein in solution to form an aqueous suspension of animal muscle protein particulates having a pH between about 4.7 and about 11.0,D) adding salt to said aqueous suspension thereby to form a salted aqueous suspension of animal muscle protein, andE) comminuting said salted aqueous suspension of animal muscle protein to form the injectable salted aqueous suspension of functional animal muscle tissue protein including sarcoplasmic proteins and myofibrillar proteins whereby said comminuted salted aqueous suspension flows through each injection pathway during an injection procedure without blocking an ...

Подробнее
Номер записи: 8
30-01-2014 дата публикации

MICRO-ENCAPSULATED ANIMAL PROTEIN CONCENTRATE

Номер: US20140030387A1
Автор: Cifuentes Larios Cristian, Salosny Hübner Simón
Принадлежит:

The invention relates to an animal protein concentrate, fit for the human consumption, elaborated on basis of a fish protein. More specifically, this invention relates with micro-particle matrix or multicore of fish protein and gelatin, optionally coated, fit for the elaboration of processed food for human consumption. 120-. (canceled)21. A microencapsulated animal protein (MAP) particle comprising animal protein and gelatin , wherein the MAP particle is suitable for human consumption.22. The MAP particle of claim 21 , wherein the animal protein is animal protein concentrate (APC) comprising fish protein.23. The MAP particle of claim 22 , wherein the APC is in the form of particles.24. The MAP particle of claim 23 , wherein the APC particle size is homogenized by milling prior to microencapsulation.25. The MAP particle of claim 24 , wherein the APC particles are encapsulated in a gelatin matrix.26. The MAP particle of claim 21 , wherein the MAP particle is coated with zein.27. The MAP particle of claim 21 , wherein the MAP particle is about 100 μm to about 1000 μm in diameter28. The MAP particle of claim 25 , wherein the MAP particle is about 200 μm to about 600 μm in diameter29. The MAP particle of claim 21 , further comprising one or more of zein claim 21 , a wax claim 21 , an oil claim 21 , a polymer claim 21 , a polysiloxane claim 21 , an additive claim 21 , an aromatic substance claim 21 , a colorant claim 21 , a flavoring claim 21 , a preservant claim 21 , a flavor enhancer claim 21 , and a sweetener.30. The MAP particle of claim 22 , wherein the APC further comprises an antioxidant selected from the group consisting of EDTA claim 22 , a tocopherol claim 22 , sodium ascorbate claim 22 , L-ascorbic acid claim 22 , BHA claim 22 , BHT claim 22 , lactic acid claim 22 , citric acid claim 22 , tartaric acid claim 22 , and a phosphate.31. The MAP particle of claim 21 , wherein the MAP particle does not have a fishy taste or odor.32. A food product comprising the MAP ...

Подробнее
Номер записи: 9
06-02-2014 дата публикации

PRODUCTION OF SOLUBLE PROTEIN PRODUCTS FROM HEMP ("H701")

Номер: US20140037824A1
Автор: Gosnell Brandy, Schweizer Martin
Принадлежит:

A hemp protein product, which may be an isolate, produces solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The hemp protein product is obtained by extracting a hemp protein source material with an aqueous calcium salt solution to form an aqueous hemp protein solution, separating the aqueous hemp protein solution from residual hemp protein source, adjusting the pH of the aqueous hemp protein solution to a pH of about 1.5 to about 4.4 to produce an acidified hemp protein solution, which may be dried, following optional concentration and diafiltration, to provide the hemp protein product. 1. A method of producing a hemp protein product having a protein content of at least about 60 wt % , preferably at least about 90 wt % , (N×6.25) on a dry weight basis , which comprises:(a) extracting a hemp protein source with an aqueous calcium salt solution to cause solubilization of hemp protein from the protein source and to form an aqueous hemp protein solution,(b) at least partially separating the aqueous hemp protein solution from residual hemp protein source,(c) optionally diluting the aqueous hemp protein solution,(d) adjusting the pH of the aqueous hemp protein solution to a pH of about 1.5 to about 4.4 to produce an acidified aqueous hemp protein solution,(e) optionally clarifying the acidified hemp protein solution if it is not already clear,(f) alternatively from steps (b) to (e), optionally diluting and then adjusting the pH of the combined aqueous hemp protein solution and residual hemp protein source to a pH of about 1.5 to about 4.4 then separating the acidified aqueous hemp protein solution from residual hemp protein source,(g) optionally concentrating the aqueous hemp protein solution while maintaining the ionic strength substantially constant by a selective membrane technique,(h) optionally diafiltering the optionally concentrated hemp protein solution, and(i) optionally drying the ...

Подробнее
Номер записи: 10
06-01-2022 дата публикации

HEMP SEED PRODUCTS AND METHODS AND SYSTEMS FOR PRODUCING SAME

Номер: US20220000140A1
Автор: RAYMOND BENJAMIN, WAKELAND-ROSEN CHAD
Принадлежит:

Methods and systems for producing improved hemp seed products, such as proteins and oils are provided. 2. The system of claim 1 , adapted for continuous processing claim 1 , further comprising:a diverter adapted to divert the uniform hemp hearts particles into a first output stream and a second output stream;optionally, a returner adapted to return the first output stream to the system between the conditioner and the press;a mixer adapted to mix the first output stream with the conditioned hemp hearts; anda collector adapted to collect the second output stream.3. The system of claim 1 , adapted for continuous processing claim 1 , wherein the press is a continuous screw type expeller press or a twin-screw expeller press.4. The system of claim 1 , adapted for batch processing claim 1 , additionally comprising a press bag adapted to contain the isolated hemp hearts after conditioning claim 1 , wherein the press is adapted to apply sufficient pressure to the press bag containing isolated hemp hearts to permit extraction of oil from the hemp hearts claim 1 , resulting in a hemp hearts press cake.5. The system of claim 1 , wherein the product is an improved hemp seed oil product claim 1 , and wherein the at least one value parameter is determined by comparison with a hemp seed oil product produced by cold-pressing of whole hemp seeds claim 1 , and wherein the value parameter is selected from: decreased oil oxidation claim 1 , increased shelf life claim 1 , decreased rancidity claim 1 , improved user acceptance claim 1 , lighter color claim 1 , improved flavor and aroma.6. The system of claim 1 , wherein the product is an improved hemp seed protein product claim 1 , and wherein the at least one value parameter is determined by comparison with a cold-press hemp seed press cake claim 1 , and wherein the value parameter is selected from lighter color claim 1 , improved mouth feel claim 1 , improved user acceptance claim 1 , improved uniformity claim 1 , improved shelf life ...

Подробнее
Номер записи: 11
06-01-2022 дата публикации

PROTEIN RICH FOOD INGREDIENT FROM BIOMASS AND METHODS OF PRODUCTION

Номер: US20220000141A1
Автор: Domaille Peter, Dueppen Daniel G., Flatt James H., Rutt George C., Toledo Gerardo V.
Принадлежит:

The present invention provides a protein material and food ingredient from a sustainable and stable source. The sustainable and stable source of the food or food ingredient is cellular biomass, for example an algal or microbial biomass. The invention discloses that the cellular biomass can be subjected to a series of steps to derive the protein material and food or food ingredient, which has high nutritional content and has pleasing organoleptic properties. 1. A method of producing a protein composition from cellular biomass comprising cells from an organism of the Class Labyrinthulomycetes for use in a food product comprising:a) performing a pasteurization step on cellular biomass comprising cells from an organism of the Class Labyrinthulomycetes prior to lysing of the cells to produce a pasteurized biomass,b) subsequent to step a), subjecting the pasteurized biomass to an acid wash at a depressed pH of less than 4.5 for at least 10 minutes;lysing the cells of the biomass; andproducing the protein composition for use in a food product, wherein the protein composition has a protein content of at least 60% w/w.2. The method of wherein the acid wash comprises a depressed pH of less than 4.0 held for at least 20 minutes.3. The method of wherein the depressed pH is adjusted to about 3.5 and the depressed pH is held for about 30 minutes.4. The method of wherein after adjusting the pH to the depressed pH of less than 4.0 the pH is adjusted to a raised pH of greater than 4.0.5. The method of wherein the subjecting the biomass to the acid wash is by contacting said biomass with an inorganic acid.6. The method of wherein the inorganic acid is sulfuric acid or hydrochloric acid.7. The method of further comprising performing a delipidation step on the cellular biomass.8. The method of wherein the cellular biomass contains a protein composition and the method improves the organoleptic properties of the protein composition.9. The method of wherein the delipidation step is ...

Подробнее
Номер записи: 12
02-01-2020 дата публикации

Method of Producing Dried Egg White, and Dried Egg White

Номер: US20200000112A1
Автор: EZAKI TOMOHIRO, HANDA AKIHIRO, KODAMA RISA, SASAGAWA NOBUYUKI
Принадлежит:

[Object] To provide a method of producing dried egg white capable of easily and stably obtaining dried egg white having high gel strength, and the dried egg white. 1. Dried egg white , comprisingan egg white protein having a molecular weight of not less than 97,400 and not more than 340,000, a proportion of the egg white protein being at least 35% of a proportion of an egg white protein having a molecular weight of not less than 20,100 and not more than 340,000.2. The dried egg white according to claim 1 , whereina gel strength of the dried egg white is not less than 625 g, the gel strength being measured by a following measuring method of:dissolving one part of dried egg white in 7 parts of saline of 2% by mass; filling and sealing this in a casing formed of polyethylene having a folding diameter of 60 mm; coagulating it by heating in hot water of 80° C. for 40 minutes; cutting the obtained coagulated egg white into a cylindrical shape with a height of 3 cm after cooling; and then, measuring a breaking stress (gel strength) on a cut surface is measured at a product temperature of 20° C. by a texture analyzer (spherical plunger with a diameter of 8 mm, plunger lowering speed of 1 mm/sec).3. The dried egg white according to claim 1 , whereinthe dried egg white is desalted dried egg white.4. A method of producing dried egg white claim 1 , comprisinga continuously heating step of continuously heating, at not less than 80° C. and not more than 100° C., continuously heated raw material dried egg white in which a proportion of an egg white protein having a molecular weight of not less than 97,400 and not more than 340,000 is less than 35% of a proportion of an egg white protein having a molecular weight of not less than 20,100 and not more than 340,000 so that the proportion of the egg white protein having a molecular weight of not less than 97,400 and not more than 340,000 is not less than 35% of the proportion of the egg white protein having a molecular weight of not ...

Подробнее
Номер записи: 13
03-01-2019 дата публикации

PRODUCT ANALOGS OR COMPONENTS OF SUCH ANALOGS AND PROCESSES FOR MAKING SAME

Номер: US20190000112A1
Автор: Kizer Lance, Renninger Neil, Stiles Amanda
Принадлежит:

Provided are food products that are derived from non-animal sources that have one or more of the following: color, taste, nutritional content, and other qualities similar to those of dairy products and/or other types of food products. Also provided are processes for production of such dairy-like food products and/or other types of food product analogs. 1. A method for obtaining a yield of refined protein component from a non-animal natural and/or modified non-animal natural source comprising the steps of:a) obtaining a protein preparation from the non-animal natural or modified non-animal natural source;b) washing the protein preparation at a wash pH;c) extracting the protein preparation at an extraction pH to obtain an aqueous protein solution;d) separating the aqueous protein solution from non-aqueous components;e) adding salt;f) precipitating the protein from the aqueous protein solution at a precipitation pH to obtain a protein precipitate;g) separating the protein precipitate from non-precipitated components; andh) washing the protein precipitate to obtain the refined protein component at the substantial yield.2. The method of claim 1 , wherein the non-animal natural or modified non-animal natural source is a plant.3. The method of claim 1 , wherein the plant is a legume.4. The method of claim 1 , wherein the legume is pea.5. The method of claim 1 , wherein the wash pH is between about 3 and about 5.6. The method of claim 1 , wherein the extraction pH is between about 8 and about 9.7. The method of claim 1 , wherein the salt added is calcium dichloride at a concentration of between about 50 mM and about 100 mM.8. The method of claim 1 , wherein the precipitation pH is between about 5 and about 6.9. The method of claim 1 , wherein the method further comprises the step of adding between about 0.05% and about 12% by weight of polysaccharide to the aqueous protein solution.10. The method of claim 1 , wherein the yield is between about 50% and about 90%.11. A ...

Подробнее
Номер записи: 14
03-01-2019 дата публикации

INDUSTRIAL METHOD FOR RECOVERING PHOSPHOLIPIDS AND PRODUCING LECITHIN FROM A RESIDUE FROM THE PRODUCTION OF SOY PROTEIN CONCENTRATE (SPC)

Номер: US20190000113A1
Автор: FERNANDES DE SIQUEIRA MACHADO Paula
Принадлежит:

The present invention relates to the field of the manufacture of food compounds derived from processing plant species, more specifically the process taught here provides products resulting from a process for obtaining compounds derived from vegetable raw material. The present invention describes the recovery of lecithin from the micelle/soy molasses, a residue obtained during the soy carrier concentrate (SPC) process. In a first aspect of the invention it discloses a process for extracting phospholipids in conjunction with extraction of soluble sugars during the industrial process of obtaining (SPC). In a second aspect, the present invention discloses an industrial process for recovering/removing such micelle phospholipids/soy molasses, cleaning and use for the production of soy lecithin. 112011121011022033021201030201010102030150160201020405. An industrial process characterized by being made from soybean micelle or molasses , derived from the production of soy protein concentrate , being soybean micelle (M) or (M) sent to a heat exchanger (TC-) to obtain temperature (T) in the range of 10° C.-90° C. , further (M) or (M) at the temperature (T) then sent to the impurity removal stage by centrifugation (CT-) or by means of a filter or filter a stream (I) composed of impurities plus fine fines and another stream of centrifuged micelles (MC); said centrifuged micelle (MC) is then sent to another heat exchanger (TC-) to obtain temperature T between 10° C. and 90° C. and then is sent to the heat exchanger (TC-) to obtain a temperature (T) between 10° C. and 90° C. , then proceeding to the centrifugation step (CT-) , where three output streams are obtained: clean gum containing ethanol solution (GL) , degassed micelle (MD) and impurities plus fine bran containing ethanol solution (); (GL) sent to the mixing tank (TM-) where 1% to 20% of the fatty acid (AG) from the tank (TQ-) and from 1% to 40% of soybean oil (OS) from the tank (TQ-) , this mixture (MT) is homogenized in a ...

Подробнее
Номер записи: 15
02-01-2020 дата публикации

PROCESSED PORK PRODUCT CONTAINING HIGH CONCENTRATION OF PORK-DERIVED COLLAGEN AND METHOD FOR PREPARING THE SAME

Номер: US20200000132A1
Автор: JEONG Yong Seob, KIM Yoo Taek, LEE Yu Ri
Принадлежит:

Provided is a method for preparing a processed pork snack containing a high concentration of pork-derived collagen by a process, including the following steps: step (1) of washing and cutting of raw material pork); step (2) of pork boiling; step (3) of pork cooling and fat removal; step (4) of cutting according to size, water removal, cutting and preservative addition; step (5) of natural drying, drying at 18 to 30° C.; step (6) of baking at low-temperature drying in an oven; step (7) of boiling; step (8) of natural drying; step (9) of heating and puffing at instantaneous high temperature under pressure; and step (10) of treating the puffed collagen with a carrier such as a sweetener or a preservative. 3. The method of claim 2 , wherein the boiling of pork in step (2) comprises removing fat by dipping the pork segments in a boiling water at 100° C. for 2-3 hours or boiling the pork segments at 100° C. for 2-3 hours.4. The method of claim 2 , wherein the ginger powder in step (2) is added in an amount of 5 wt % based on the weight of the pork.5. The method of claim 2 , wherein the natural drying of the pork segments in step (5) is performed at a temperature of 18 to 30° C. in a place having good ventilation.6. The method of claim 2 , wherein the low temperature of the rotisserie oven in step (6) is 96 to 98° C. claim 2 , and the baking is performed by heating for 10-12 hours.7. The method of claim 2 , wherein the swelling in step (7) is performed in water at 50° C. for 20-40 minutes claim 2 , and the boiling in step (7) is performed at 100° C. for 30-40 minutes to remove fat.8. The method of claim 2 , wherein the natural drying in step (8) is performed at room temperature for 6-12 hours.9. The method of claim 2 , wherein the puffing in step (9) is performed at a temperature of 180 to 225° C. under a pressure of 1.5-3 kgf for 9-11 seconds.10. A processed pork product composition containing a high concentration of pork-derived collagen claim 2 , the composition ...

Подробнее
Номер записи: 16
07-01-2021 дата публикации

PROCESS TO IMPROVE ENZYME HYDROLYSIS AND RESULTANT PROTEIN FLAVOR AND BIO-ACTIVITY OF FISH OFFCUTS

Номер: US20210000136A1
Автор: FRAMROZE Bomi, ROGNE Roald
Принадлежит: Hofseth Biocare ASA

The present invention relates to the use of turbine mixing during enzymatic hydrolysis of aquatic protein from species such as fish, aquatic mammals, crustaceans and/or mollusks, to obtain high quality aquatic protein hydrolysates, having very low oxidation, improved organoleptic profile and improved biological activity of interest, for human consumption and cosmetics. The turbine mixing can inhibit oxidation during hydrolysis, contribute to an increase in the bio-activity and decrease the bitter taste of the final product. The process can vary in starting material, pre-treatment, type and amount of enzyme, hydrolysis conditions, time, degree of hydrolysis and post-treatment. 118-. (canceled)19. An aquatic protein hydrolysate , obtained by a process comprising:a) subjecting an aquatic protein source material, water and at least one enzyme to turbine mixing with an axial flow pattern to enzymatically hydrolyze the aquatic protein source material;b) stopping the enzymatic hydrolysis by deactivating the at least one enzyme under turbine mixing with the axial flow pattern to obtain a hydrolyzed aquatic peptide fraction and solid material; andc) separating the hydrolyzed aquatic peptide fraction from the solid material to obtain the aquatic protein hydrolysate.20. The aquatic protein hydrolysate of claim 19 , wherein the aquatic protein hydrolysate is in a form of a capsule; a dried form; a liquid; a semi-liquid; a suspension; an emulsion; or a syrup.21. A method of preparing a composition comprising adding the aquatic protein hydrolysate according to to the composition claim 19 , wherein the composition is a food product claim 19 , a food supplement claim 19 , pet food claim 19 , animal feed claim 19 , fish feed claim 19 , fertilizer claim 19 , cosmetic product claim 19 , pharmaceutical preparation claim 19 , nutraceutical preparation claim 19 , or medicament.22. The aquatic protein hydrolysate of claim 19 , wherein the aquatic protein hydrolysate is in a form of powder ...

Подробнее
Номер записи: 17
07-01-2021 дата публикации

METHOD FOR OBTAINING PROTEINS OR A RICH-PROTEIN EXTRACT FROM ALGAE, EXTRACTS AND USES THEREFORE

Номер: US20210000140A1
Автор: ABREU FARIA Jorge João, ESTEVEZ PINTADO Maria Manuela, GOMES BATISTA Sònia Maria, MAGALHÄES FUTURO DA SILVA Aurora, PINHEIRO VALENTE Luisa Maria
Принадлежит:

The present disclosure relates to disrupting algae cell walls, in order to obtain protoplast with high nutrient digestibility for use as a food ingredient and/or as feed for farmed fish and shellfish species, which leads to the production of added value sea food items and to more sustainable and better performing food chains. The present disclosure described a method for obtaining proteins or a rich-protein extract from algae, comprising the steps of: disrupting a cell wall of algae by physical-mechanical means using a vibratory grinding mill with rings; submitting the disrupted algae to an enzymatic hydrolysis carried out with a mixture of enzymes; wherein the enzyme mixture is a mixture of at least two enzymes selected from the following list: lipase, pectinase, cellulase, hemicellullase, endo exo-arabanase, amylase, or mixtures thereof; provided that at least one of the enzymes is lipase, pectinase, amylase. 1. A method for obtaining proteins or a rich-protein extract from algae , comprising the steps of:disrupting a cell wall of algae by physical-mechanical means using a vibratory grinding mill with rings; andsubmitting the disrupted algae to an enzymatic hydrolysis carried out with a mixture of enzymes;wherein the enzyme mixture is a mixture of at least two enzymes selected from the group consisting of: lipase, pectinase, cellulase, hemicellullase, endo exo-arabanase, amylase, and mixtures thereof;provided that at least one of the enzymes is lipase, pectinase, amylase.2. The method of claim 1 , wherein the algae are microalgae or macroalgae.3. The method of claim 1 , wherein the enzyme mixture is:a pectinase, an endo exo-arabanase, a hemicellulase and a cellulase;a cellulase and a pectinase; ora lipase, a pectinase, a cellulase and an amylase.4. The method of claim 1 , wherein the enzyme mixture is a cellulase and a pectinase.5UlvaGracilariaNannochloropsisTetraselmis. The method of claim 1 , wherein the algae are selected from the group consisting of: sp. claim ...

Подробнее
Номер записи: 18
04-01-2018 дата публикации

METHOD FOR OBTAINING A PEPTIDE ISOLATE FROM A BIOMASS OF PROTEIN-ENRICHED MICROALGAE

Номер: US20180000116A1
Автор: Guillemant Marilyne, Looten Philippe, Patinier Samuel
Принадлежит: ROQUETTE FRERES

The invention relates to a peptide isolate isolated from a biomass of protein-rich microalgae, characterized in that it comprises: 1. A peptide isolate isolated from a biomass of protein-rich microalgae , said isolate comprising:soluble peptides with a molecular weight of between 1 and 20 kDa,a protein content expressed as N.6.25 of more than 95%, wherein total amino acid content of said protein substantially comprises arginine and glutamic acid.2Chlorella.. The isolate according to claim 1 , wherein the microalgae are of genus3. The isolate according to claim 1 , wherein the content of arginine and glutamic acid is more than 80% by weight expressed relative to the total amino acids.4. The isolate according to claim 1 , wherein the content of arginine and glutamic acid is respectively at least 40% exppresse relative to the total amino acid content.5. The isolate according to claim 4 , wherein the content of arginine is between 47 and 48% for arginine and between 49 to 50% for glutamic acid expressed relative to the total amino acid content.6Chlorella. The isolate according to claim 1 , prepared by fermentation of a biomass of protein-rich microalgae genus method which comprises:{'i': 'Chlorella', 'a “batch” fermentation phase in a fermenter of the biomass of protein-rich microalgae genus after seeding the fermenter, by supplying in a single portion an amount of glucose of between 15 and 25 g/l,'}{'sub': 3', '3, 'an exponential fed batch phase during which glucose is supplied gradually and pH regulation is performed initially by a NH/KOH mixture and subsequently replaced by regulation with NHalone.'}7Chlorella. The isolate according to claim 1 , obtained from a biomass of protein-rich microalgae of genus claim 1 , by a method which comprises:optionally, washing the biomass so as to remove the interstitial soluble compounds,thermal permeabilization of the biomass at a temperature of between 50 and 150° C., for a time of between about 10 seconds and about 5 minutes, ...

Подробнее
Номер записи: 19
04-01-2018 дата публикации

Injectable Protein Product

Номер: US20180000138A1
Автор: Fielding William R., Kelleher Stephen D., Saunders Wayne S., Williamson Peter G.
Принадлежит:

Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein. 2. The injectable salted aqueous suspension of claim 1 , wherein aqueous acidic solution of Step b) has a pH between about 2.0 and about 3.7.3. The injectable salted aqueous suspension of claim 3 , wherein aqueous acidic solution of Step b) has a pH between about 2.5 and about 3.5.4. The injectable salted aqueous suspension of claim 1 , wherein the aqueous suspension of animal muscle protein particulates of Step c) has a pH between about 4.7 and about 9.5.5. The injectable salted aqueous suspension of claim 4 , wherein the aqueous suspension of animal muscle protein particulates of Step c) has a pH between about 5.5 and about 9.5.6. The injectable salted aqueous suspension of claim 1 , wherein when added to animal muscle tissue to retain moisture claim 1 , said the injectable salted aqueous suspension of functional animal muscle tissue protein composition is injected into said animal muscle tissue at a weight ratio between about 0.03% and about 18% by weight of the injectable salted aqueous suspension of functional animal muscle tissue composition to said animal muscle tissue.7. The injectable salted aqueous suspension of claim 2 , wherein when said animal muscle tissue is cooked with said injectable salted aqueous suspension of functional animal muscle protein composition claim 2 , the animal muscle tissue weighs between about 1% and about 20% greater than an animal muscle tissue not cooked with said injectable salted aqueous suspension8. The ...

Подробнее
Номер записи: 20
07-01-2021 дата публикации

Process for obtaining a concentrated protein-rich phase from residues of bioethanol production

Номер: US20210002686A1
Автор: Anne Lamp, Jan Kühling, Julia Pohl, Michael SCHLIMBACH, Oliver Lüdtke, Wolfram Klein
Принадлежит: VERBIO VEREINIGTE BIOENERGIE AG

1) A method for obtaining a concentrated protein-rich phase from residues of bioethanol production. 2.1) Previously, the separation of a protein-rich phase from whole stillage from bioethanol production has been achieved either by the addition of chemicals or by process steps that are complex in terms of equipment and/or energy. 2.2) Whole stillage from bioethanol production is fed to a solid-liquid separation, and the liquid phase (thin stillage) resulting from this is partially returned to the mashing process. This recirculation increases the raw protein content in the process. Part of the thin stillage is diluted and fed to a simple separation process without the addition of chemicals and temperature treatment, with a protein-rich phase being obtained. 2.3) A protein-rich phase is obtained from residues of bioethanol production.

Подробнее
Номер записи: 21
12-01-2017 дата публикации

Injectable Protein Product

Номер: US20170006904A1
Автор: Fielding William R., Kelleher Stephen D., Saunders Wayne S., Williamson Peter G.
Принадлежит:

Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein. 1. An injectable salted aqueous suspension of functional animal muscle tissue protein composition for use during a food processing injection procedure with at least one injection pathway wherein said salted aqueous suspension of functional animal muscle tissue comprises sarcoplasmic proteins and myofibrillar proteins derived from animal muscle tissue obtained by the process comprising the steps of:a. comminuting animal muscle tissue to form comminuted animal muscle tissue,b. mixing said comminuted animal muscle tissue with a food grade acid composition to solubilize animal muscle protein thereby forming an aqueous acidic solution of animal muscle protein having a pH between about 2.0 and about 3.7, wherein step a and step b are performed simultaneously or in order,c. then mixing said aqueous acidic solution with a food grade alkaline composition to precipitate the animal muscle protein in solution to form an aqueous suspension of animal muscle protein particulates having a pH between about 4.7 and about 9.5, wherein steps b and c are performed without addition of salt apart from the food grade acid composition added in step b and the food grade alkaline composition added in step c,d. then adding salt apart from the food grade acid composition of step b and the food grade alkaline composition of step c to said aqueous suspension of step c to form a salted aqueous suspension of animal muscle protein, ande. then comminuting said salted aqueous ...

Подробнее
Номер записи: 22
11-01-2018 дата публикации

METHOD FOR FRACTIONATING COMPONENTS OF A BIOMASS OF PROTEIN-RICH MICROALGAE

Номер: US20180007932A1
Автор: Patinier Samuel
Принадлежит: ROQUETTE FRERES

The invention relates to a method for fractionating the components of a biomass of protein-rich microalgae of the genus , characterized in that it comprises the following steps: 1Chlorella,. A method for fractionating components of a biomass of protein-rich microalgae of genus comprising:providing a microalgal biomass produced by fermentation,optionally, washing the biomass so as to eliminate interstitial soluble compounds,thermal permeabilization of the biomass at a temperature of between 50 and 150° C., for a time of between about 10 seconds and 5 minutes,separation between the biomass thus permeabilized and a soluble fraction by a centrifugation technique,optionally, recovery and clarification of the soluble fraction by microfiltration so as to remove residual insoluble substances therefrom, andpurification of the preceding soluble fraction by precipitation, so as to obtain a peptide isolate and a peptide concentrate.2ChlorellaChlorella vulgaris, Chlorella sorokinianaChlorella protothecoides.. The method according to claim 1 , wherein claim 1 , the microalgae of genus are chosen from the group consisting of and3. The method according to claim 1 , wherein the biomass of protein-rich microalgae is prepared by a method which comprises:{'sub': '3', 'a first fermentation step, deficient in nitrogen, in which pH regulation is performed with an NH/KOH mixture, and then'}{'sub': '3', 'a second step of removal of this nitrogen deficiency by a pH regulation performed with NHalone.'}4. The method according to claim 1 , wherein the heat treatment is at a temperature of between about 80 and 150° C. claim 1 , for a time of between about 5 seconds and about 5 minutes.5. The method according to claim 1 , wherein the heat treatment is performed at a temperature of about 85° C. for about 1 minute or at a temperature of about 140° C. for about 10 seconds.6. The method according to claim 1 , wherein the permeabilized biomass is subsequently treated by:milling, preferentially ...

Подробнее
Номер записи: 23
10-01-2019 дата публикации

METHODS AND COMPOSITIONS FOR CONSUMABLES

Номер: US20190008192A1
Автор: "BROWN PATRICK OREILLY", Eisen Michael, Solomatin Sergey, VARADAN RANJANI, Vrljic Marija
Принадлежит:

Provided herein are methods and compositions related to plant based meat substitutes which have properties similar to meat. 130-. (canceled)31. A meat replica food product comprising:a heme-iron-containing protein;10% or more by weight of a plant protein;a sugar; anda sulfur compound, an amino acid, or a combination thereof;wherein the meat replica food product contains no animal myoglobin,wherein cooking the meat replica food product results in the production of at least two volatile compounds that have a meat-associated aroma as compared to a corresponding meat replica food product lacking the heme-iron-containing protein.32. The meat replica food product of claim 31 , wherein the meat replica food product contains between 0.01% and 5% claim 31 , by weight claim 31 , of the heme-iron-containing protein.33. The meat replica food product of claim 32 , wherein the meat replica food product contains between 0.05 and 2% claim 32 , by weight claim 32 , of the heme-iron-containing protein.34. The meat replica food product of claim 32 , wherein the meat replica food product contains between 0.05 and 0.6% claim 32 , by weight claim 32 , of the heme-iron-containing protein.35. The meat replica food product of claim 31 , wherein the one or more heme-iron-containing proteins are selected from the group consisting of leghemoglobin claim 31 , non-symbiotic hemoglobin claim 31 , chlorocruorin claim 31 , erythrocruorin claim 31 , protoglobin claim 31 , a cytochrome claim 31 , a cyanoglobin claim 31 , and a flavohemoglobin.36. The meat replica food product of claim 35 , wherein the heme-iron-containing protein is leghemoglobin.37. The meat replica food product of claim 31 , wherein the heme-iron-containing protein is a globin.38. The meat replica food product of claim 31 , wherein the heme-iron-containing protein comprises an amino acid sequence having at least 70% homology to any of the amino acid sequences set forth in SEQ ID NOs: 1-3.39. The meat replica food product of claim ...

Подробнее
Номер записи: 24
09-01-2020 дата публикации

Protein Product and Process for Making Protein Product from Uncooked Meat Purge

Номер: US20200008453A1
Автор: Stephen D. Kelleher, William R. Fielding
Принадлежит: Proteus Industries Inc

A precipitated purge protein is obtained from animal muscle tissue purge. Animal muscle tissue purge is mixed with a food grade acid to form an aqueous acidic solution of animal muscle tissue purge. The acidic solution is mixed with a food grade base to precipitate the protein in the solution. The precipitated protein then is recovered.

Подробнее
Номер записи: 25
03-02-2022 дата публикации

PROTEIN CONTAINING MATERIAL FROM BIOMASS AND METHODS OF PRODUCTION

Номер: US20220030907A1
Автор: Burke Joel, Lakshmanaswamy Arun, Rutt George C., Scholten Johannes
Принадлежит:

The present invention provides methods and protein compositions having advantageous properties, such as a high uncorrected limiting amino acid score as well as favorable amounts of essential amino acids, branched chain amino acids, as well as other amino acids more difficult to find in the regular diet. The protein composition is obtainable as taught herein from algal or microbial biomass. The protein composition produced according to the methods of the invention provides a proteinaceous food or food ingredient that is more nutritionally balanced (and therefore nutritionally superior) to protein compositions otherwise available. The protein material is advantageously used as a food or food ingredient for humans and/or animals. Also provided are methods of producing the protein material from biomass sources. 1. A culture system comprising a cellular biomass in a defined medium , wherein the biomass is from a microbial organism from the class Labyrinthulomycetes and wherein after culture for a time and under defined culture conditions , a protein composition is obtained from the biomass.2. The culture system of claim 1 , wherein the medium comprises about 1.0-10.0 g/L NaCl claim 1 , 0.05-1.0 g/L CaCl claim 1 , 1.0-10.0 g/L NaSO claim 1 , 0.1-6.0 g/L (NH)-salt claim 1 , and 1.0-100 g/L glucose.3Aurantiochytrium, SchizochytriumThraustochytrium. The culture system of claim 1 , wherein the Labyrinthulomycetes is selected from the group consisting of claim 1 , and4. The culture system of claim 1 , wherein the protein composition has an uncorrected limiting amino acid score of greater than 0.94 for all essential amino acids.5. The culture system of claim 4 , wherein the protein composition has an uncorrected limiting amino acid score of greater than 1.0 for all essential amino acids.6. The culture system of claim 1 , wherein the protein composition comprises phe in an amount of 3.5% of total protein or greater claim 1 , and tyr in an amount of 2.75% of total protein or ...

Подробнее
Номер записи: 26
19-01-2017 дата публикации

Process for Obtaining Lean Protein

Номер: US20170013858A1
Автор: Fielding William R., Kelleher Stephen D
Принадлежит:

A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings or a high fat content animal muscle tissue. The trimmings are comminuted, and solubilized with a food grade acid or base. The solubilized protein/fat solution is heated so that the fat transforms into a liquid state. The protein is precipitated and the liquid fat is separated. The process results in a lean protein product that is red in color and can also have characteristics of functional meat. 2) The process of claim 1 , wherein water is added in Step a) in a ratio between about 1:0.5 animal muscle tissue to water and about 1:2 animal muscle tissue to water.3) The process of wherein said pH in Step b) is in the range of 9.0 to 10.0.4) The process of wherein the food grade alkali of Step b) is sodium bicarbonate claim 1 , sodium carbonate claim 1 , potassium bicarbonate claim 1 , potassium carbonate claim 1 , or sodium hydroxide.5) The process of wherein said food grade acid of Step d) is taken from the group of citric acid claim 1 , ascorbic acid claim 1 , phosphoric acid and hydrochloric acid.6) The process of wherein said pH in Step d) is in the range of 5.2 to 6.2.7) The process of claim 1 , wherein in Step c) claim 1 , the solubilized protein is heated to a temperature between about 95 and 105° F.8) The process of claim 1 , wherein the precipitated protein composition less than 10% by weight fat.9) The process of claim 1 , wherein the precipitated protein composition less than 5% by weight fat.10) The process of claim 1 , wherein the precipitated protein composition less than 3% by weight fat.11) The process of claim 1 , wherein the precipitated protein composition has about 0% by weight fat.12) The process of claim 1 , wherein Step e) performed by centrifugation claim 1 , filtration claim 1 , decantation.13) The process of claim 1 , wherein removing the precipitated protein composition from the suspension of Step e) comprises a two-way separation wherein precipitated ...

Подробнее
Номер записи: 27
19-01-2017 дата публикации

Injectable Protein Product

Номер: US20170013867A1
Автор: Fielding William R., Kelleher Stephen D., Saunders Wayne S., Williamson Peter G.
Принадлежит:

Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein. 2. The injectable salted aqueous suspension of claim 1 , wherein when added to animal muscle tissue to retain moisture claim 1 , said the injectable salted aqueous suspension of functional animal muscle tissue protein composition is injected into said animal muscle tissue at a weight ratio between about 0.03% and about 18% by weight of the injectable salted aqueous suspension of functional animal muscle tissue composition to said animal muscle tissue.3. The injectable salted aqueous suspension of claim 2 , wherein when said animal muscle tissue is cooked with said injectable salted aqueous suspension of functional animal muscle protein composition claim 2 , the animal muscle tissue weighs between about 1% and about 20% greater than an animal muscle tissue not cooked with said injectable salted aqueous suspension4. The injectable salted aqueous suspension of claim 2 , wherein when said animal muscle tissue is thawed with said injectable salted aqueous suspension of functional animal muscle protein composition claim 2 , the animal muscle tissue weighs between about 4% and about 15% greater than an animal muscle tissue not thawed with said injectable salted aqueous suspension.5. The injectable salted aqueous suspension of wherein the injection of the salted aqueous suspension of functional animal muscle tissue protein composition is followed by vacuum tumbling.6. The injectable salted aqueous suspension of wherein said injectable salted aqueous ...

Подробнее
Номер записи: 28
03-02-2022 дата публикации

RECOMBINANT COMPONENTS AND COMPOSITIONS FOR USE IN FOOD PRODUCTS

Номер: US20220033788A1
Автор: Geistlinger Timothy, Jensen Heather, Jhala Ravirajsinh, Johnson Timothy Scott, Manea Francesca, Meerman Hendrik, Ramesh Balakrishnan, Wagoner Ty, Wu Vincent Wei-Xiang
Принадлежит:

Provided are methods for producing food products comprising recombinant components, and compositions used in and food products produced by such methods. 1104-. (canceled)105. A recombinant microbial host cell that is capable of producing a recombinant component and that comprises a genetic modification that decreases or essentially eliminates activity or expression of an esterase compared to activity or expression of the esterase comprised in a corresponding recombinant microbial host cell , wherein the esterase comprises a cutinase.106. The recombinant microbial host cell of claim 105 , wherein the esterase consists of a cutinase.107. The recombinant microbial host cell of claim 106 , wherein the cutinase comprises an amino acid sequence that is at least 80% identical to a sequence selected from UniProt sequences G0RH85 claim 106 , A2QBP1 claim 106 , A0A2T4BJB5 claim 106 , A5ABE6 claim 106 , A2R2W3 claim 106 , G0R6X2 claim 106 , and G2QH51.108. The recombinant microbial host cell of claim 107 , wherein the cutinase comprises an amino acid sequence that is at least 80% identical to a sequence selected from UniProt sequence G0RH85.109. The recombinant microbial host cell of claim 105 , wherein the esterase further comprises a carboxylic ester hydrolase.110. The recombinant microbial host cell of claim 105 , wherein the esterase further comprises a triacylglycerol lipase.111. The recombinant microbial host cell of claim 105 , wherein the esterase further comprises a phospholipase A2.112. The recombinant microbial host cell of claim 105 , wherein the esterase further comprises a lysophospholipase.113. The recombinant microbial host cell of claim 105 , wherein the esterase further comprises an acetylesterase.114. The recombinant microbial host cell of claim 105 , wherein the esterase further comprises a phospholipase C.115. The recombinant microbial host cell of claim 105 , wherein the esterase further comprises a GDSL lipase.116. The recombinant microbial host cell of ...

Подробнее
Номер записи: 29
26-01-2017 дата публикации

PROTEIN RICH FOOD INGREDIENT FROM BIOMASS AND METHODS OF PREPARATION

Номер: US20170020159A1
Автор: Domaille Peter, Flatt James H., Rutt George C., Toledo Gerardo V.
Принадлежит:

The present invention provides a protein material and food ingredient from a sustainable and stable source. The sustainable and stable source of the food or food ingredient is biomass, for example an algal or microbial biomass. The invention discloses that the biomass can be subjected to a series of steps to derive the protein material and food or food ingredient, which has high nutritional content without the unacceptable organoleptic properties that typically accompany proteins and food ingredients from these sources. 1. A method of producing a protein material comprising ,exposing a delipidated biomass that contains a proto-protein to acidic conditions by adjusting the pH of the biomass to a depressed pH of less than 4.5 and holding the pH of the biomass at said depressed pH for at least 10 minutes to convert the proto-protein into the protein material.2. The method of wherein the pH of the biomass is adjusted to a depressed pH of less than 4.0 and the pH of the biomass is held at said depressed pH for about 30 minutes.3. The method of wherein the pH of the biomass is adjusted to about 3.5 and the pH is held for about 30 minutes.4. The method of wherein after adjusting the pH to the depressed pH of less than 4.0 the pH is adjusted to a raised pH of greater than 4.0.5. The method of wherein after adjusting the pH to the depressed pH of less than 4.0 the pH is adjusted to a raised pH of greater than 4.0.6. The method of wherein the pH is adjusted to a raised pH of about 4.5.7. The method of wherein the biomass is exposed to the acidic conditions by contacting the biomass with an inorganic acid.8. The method of wherein the inorganic acid is sulfuric acid or hydrochloric acid.9. The method of wherein the biomass is delipidated by subjecting it to mechanical homogenization while in contact with a solvent.10. The method of wherein the solvent comprises a solvent selected from the group consisting of: ethyl alcohol claim 9 , isopropyl alcohol claim 9 , and a mixture of ...

Подробнее
Номер записи: 30
24-01-2019 дата публикации

AUTOMATED METHOD AND SYSTEM FOR RECOVERING PROTEIN POWDER MEAL, PURE OMEGA 3 OIL AND PURIFIED DISTILLED WATER FROM ANIMAL TISSUE

Номер: US20190021362A1
Автор: Coltun Kerry, Ghorbani Shahmard Maziar
Принадлежит:

The present invention describes a method and an automatic system for recovering protein powder meal, crude and pure omega-3 oil and purified distilled water from a mixture of animal tissue processed in a filter-drier-reaction tank. Animal tissue, for example fish, and organic solvent are directly or indirectly fed into the filter-drier-reaction tank. The filter-drier-reaction tank mixes, heats, and separates solid and heavy liquid portions of the mixture, the organic solvents are automatically recycled back in to the system after distillation. The solid portion is retained in the filter-drier-reaction tank and baked. Solid protein powder product (the protein powder meal) is thus recovered. 125.-. (canceled)26. A protein product , wherein said protein product:a) is non-hygroscopic;b) comprises non-degraded protein;c) comprises a complete aminogram; andd) comprises 90-95% of protein by weight.27. The protein product of claim 26 , wherein the protein product is in a powder form.28. The protein product of claim 26 , wherein the protein product is in a granular form.29. The protein product of claim 26 , wherein the protein product has a 10 year shelf life.30. The protein product of claim 26 , wherein the protein product is suitable for human consumption.31. The protein product of claim 26 , wherein the protein product does not support bacterial growth.32. The protein product of claim 26 , wherein the protein product is sterile.33. The protein product of claim 26 , wherein the protein product comprises non-degraded protein extracted from an aquatic animal or part thereof.34. The protein product of claim 33 , wherein the aquatic animal or part thereof is a whole fish.35. The protein product of claim 26 , wherein the protein product has no noticeable odor or smell.36. The protein product of claim 26 , wherein the protein product comprises non-degraded organoleptic peptides.37. The protein product of claim 26 , wherein the protein product comprises no more than 1.5% of crude ...

Подробнее
Номер записи: 31
24-01-2019 дата публикации

MEAT SNACKS, JERKY, JERKY SAUSAGE AND METHODS OF THEIR MAKING AND USE

Номер: US20190021376A1
Автор: CAPPOZZO Jack C., Lynch Stephanie
Принадлежит: International Dehydrated Foods, Inc.

Disclosed here are enhanced compositions of meat snacks, jerky, jerky sausage or similar products with dehydrated meat powders or broth powder. 1. A food product comprising a protein mix and a meat block , wherein the meat block has a protein content lower than protein content of the protein mix.2. The food product of claim 1 , wherein the food product is in a shape selected from the group consisting of a strip claim 1 , a sheet and a cube.3. The food product of claim 1 , wherein the protein mix is prepared from a first organism claim 1 , and wherein the meat block is prepared from a second organism claim 1 , the first organism and the second organism belonging to different species.4. The food product of claim 1 , wherein the protein mix is prepared from one or more organisms selected from the group consisting of chicken claim 1 , turkey claim 1 , duck claim 1 , pork claim 1 , beef claim 1 , lamb claim 1 , goat claim 1 , ostrich claim 1 , emu claim 1 , quail claim 1 , geese claim 1 , deer claim 1 , elk claim 1 , buffalo claim 1 , insect and combination thereof5. The food product of claim 1 , wherein the protein mix is prepared from poultry.6. The food product of any of the preceding claims claim 1 , wherein the protein mix comprises at least 90% (w/w) animal protein.7. The food product of claim 1 , wherein the protein mix comprises one or more peptides having 10 or fewer amino acids.8. The food product of claim 1 , wherein the protein mix comprises one or more amino acids selected from the group consisting of arginine claim 1 , lysine claim 1 , methionine claim 1 , leucine claim 1 , isoleucine claim 1 , valine and combination thereof.9. The food product of claim 1 , wherein the protein mix further comprises one or more branched chain amino acids claim 1 , wherein the content of said branched chain amino acids in said protein mix is higher than content of branched chain amino acids in said meat block.10. The food product of claim 1 , wherein the protein content of ...

Подробнее
Номер записи: 32
24-01-2019 дата публикации

Purification of tobacco-derived protein compositions

Номер: US20190021390A1
Автор: Barry Bratcher, John-Paul Mua, Joshua D. Morton, Kyle Ford, Nicholas PARTAIN
Принадлежит: RJ Reynolds Tobacco Co

The disclosure describes methods for the purification of protein-enriched extracts to provide concentrates and isolates and methods for incorporation of such materials into products. The purification methods are adapted for removal of nicotine and may have other benefits, e.g., lightening the color of the protein-enriched extracts. The methods generally include treatment with peracetic acid or hydrogen peroxide and filtrations. A protein composition in the form of a concentrate or isolate is provided, the protein composition including RuBisCO, F2 fraction proteins, or combination thereof extracted from a plant of the Nicotiana species, wherein the protein composition is characterized by relatively low nicotine content.

Подробнее
Номер записи: 33
28-01-2021 дата публикации

A Process for Recovering Proteinaceous and/or Fibrous Material from Brewers' Spent Grains, and Use Thereof

Номер: US20210022366A1
Автор: Arendt Elke, Gil-Martinez Jorge
Принадлежит:

A process of extracting or purifying proteinaceous material and/or fibraceous material from brewer's spent grain (BSG), the process comprising the steps of: Providing brewer's spent grain; Performing saccharification by enzymatic treatment of the brewer's spent grain and a fermentation of the saccharified brewer's spent grain with lactic acid bacteria and/or acetic acid bacteria and/or probiotics to obtain a fermented broth; and extracting and/or purifying proteinaceous and/or fibraceous material from the fermented BSG. 1. A process of extracting or purifying proteinaceous material and/or fibraceous material from brewer's spent grain (BSG) , the process comprising the steps of:providing brewer's spent grain;performing enzymatic treatment of the brewer's spent grain:, and performing a fermentation of the enzymatically treated brewer's spent grain with one or more of lactic acid bacteria acetic acid bacteria, or probiotics to obtain a fermented broth; andextracting and/or purifying proteinaceous and/or fibraceous material from the fermented broth.2. The process according to claim 1 , wherein the brewer's spent grain is treated with enzymes to solubilize arabinoxylans.3. The process according to claim 1 , wherein the enzymatic treatment of the brewer's spent grain including addition of one or more enzymes with following enzymatic activity to the brewer's spent grain: alpha-amylase claim 1 , gluco-amylase claim 1 , cellulase claim 1 , xylanase claim 1 , protease claim 1 , Beta-glucanase and/or admixtures thereof.4. The process according to claim 1 , further comprising hydrolising proteins in the fermented broth prior to extracting and/or purifying the proteinaceous and/or the fibraceous material from the fermented B SG.5. The process according to claim 1 , wherein a pH of the fermented broth at an end of the fermentation ranges between pH 3.5-pH 4.5.6. The process according to claim 4 , wherein a pH of the fermented broth is adjusted to be in a range of 2.5 to 3.5 for ...

Подробнее
Номер записи: 34
28-01-2021 дата публикации

PURIFICATION OF TOBACCO-DERIVED PROTEIN COMPOSITIONS

Номер: US20210022387A1
Автор: Bratcher Barry, Ford Kyle, Morton Joshua D., Mua John-Paul, Partain Nicholas
Принадлежит:

The disclosure describes methods for the purification of protein-enriched extracts to provide concentrates and isolates and methods for incorporation of such materials into products. The purification methods are adapted for removal of nicotine and may have other benefits, e.g., lightening the color of the protein-enriched extracts. The methods generally include treatment with peracetic acid or hydrogen peroxide and filtrations. A protein composition in the form of a concentrate or isolate is provided, the protein composition including RuBisCO, F2 fraction proteins, or combination thereof extracted from a plant of the species, wherein the protein composition is characterized by relatively low nicotine content. 120.-. (canceled)21. A method for reducing undesirable taste , odor , and/or color characteristics in a plant-derived protein-enriched material , the method comprising:a) receiving a plant-derived, protein-enriched material comprising RuBisCO, F2 fraction proteins, or a combination thereof, wherein the plant-derived, protein-enriched material further comprises undesirable taste, odor, and/or color characteristics;{'sub': 2', '2, 'b) treating the plant-derived, protein-enriched material with peracetic acid and hydrogen peroxide (HO) to give a treated mixture;'}c) washing the treated mixture with water on a filter, wherein a solid treated protein-containing material is retained on the filter;d) solubilizing the solid treated protein-containing material to give a solution and adjusting the pH of the solution to a basic pH to give a basic solution; ande) processing the basic solution on a filter to afford a retentate comprising a protein concentrate or isolate having a reduced amount of undesirable taste, odor, and/or color characteristics as compared with the plant-derived, protein-enriched material.22. The method of claim 21 , wherein the peracetic acid and hydrogen peroxide are in the form of a mixture.23. The method of claim 21 , wherein the peracetic acid and ...

Подробнее
Номер записи: 35
04-02-2016 дата публикации

TOBACCO-DERIVED PROTEIN COMPOSITIONS

Номер: US20160029663A1
Автор: Betts Chelsea Allison, Byrd Crystal Dawn Hege, Ford Kyle, Gerardi Anthony Richard, Jackson Thaddeus Jude, Mua John-Paul
Принадлежит:

The disclosure describes methods for the purification of protein-enriched extracts to provide concentrates and isolates and methods for incorporation of such materials into products. The purification methods are adapted for removal of one or more of ash, metal salts, alkaloids, particulates, heavy metals, and other impurities and/or contaminants from extracts, as well as modifying the sensory characteristics (e.g., odor, color, and/or taste characteristics) of extracts. The methods generally include diafiltration, treatment with functionalized resins, and supercritical extraction. A protein composition in the form of a concentrate or isolate is provided, the protein composition including RuBisCO, F2 fraction proteins, or combination thereof extracted from a plant of the species, wherein the protein composition is characterized by one or more of: an ash content of less than about 15% by weight; a nicotine content of less than about 10 μg/g, and a heavy metal content of less than about 60 μg/g. 127.-. (canceled)28. A method for modifying the sensory characteristics of a protein-enriched material , the method comprising:a) receiving a plant-derived, protein-enriched material comprising RuBisCO, F2 fraction proteins, or a combination thereof, wherein the plant-derived, protein-enriched material exhibits an initial odor and taste;b) extracting components from the protein-enriched extract with a solvent while the solvent is in a supercritical state to provide a protein concentrate or isolate having an altered odor, taste, or combination thereof; andc) separating the protein concentrate or isolate from the unextracted residue.29. The method of claim 28 , wherein the plant-derived claim 28 , protein-enriched material is in spray dried or freeze-dried form.30. The method of claim 29 , wherein the method further comprises moistening the plant-derived claim 29 , protein-enriched material prior to the extracting step with water to provide a plant-derived claim 29 , protein- ...

Подробнее
Номер записи: 36
01-02-2018 дата публикации

PROCESS FOR THE TREATMENT OF WHITE LIQUID EGG

Номер: US20180027842A1
Автор: DI CARLO Francesca
Принадлежит:

Some embodiments are directed to a process for treatment of white liquid egg from chicken eggs or similar, including the steps of shelling the eggs so as to get a specific quantity of white liquid egg; filtering and immediately cooling the white liquid egg at a temperature in a range determined keeping the liquid inside a closed and agitated tank; heat treating by pasteurization the white liquid egg within a determined time interval by the shelling step with deaeration of the liquid and with addition of carbon dioxide; and performing a biochemical treatment of the white liquid egg in conditions of controlled temperature within a sterile tank with subsequent final storage at room temperature. 1. A method of treating white liquid egg from eggs including at least chicken eggs , comprising:shelling the eggs so as to obtain a specific quantity of white liquid egg;filtering and immediately cooling the white liquid egg at a temperature in a range determined by keeping the liquid inside a closed and agitated tank;heat treating by pasteurization the white liquid egg within a determined time interval by the shelling step with deaeration of the liquid and with addition of carbon dioxide, the step of heat treatment being carried out at 57° Celsius for about 2.5-3 minutes via an Ohmic heater; andperforming a biochemical treatment of the white liquid egg in conditions of controlled temperature within a sterile tank with subsequent final storage at room temperature.2. The method according to claim 1 , wherein the filtering is performed at a temperature between 0 and 4° Celsius.3. The method according to claim 1 , wherein the heat treatment is carried out within 48 hours after the shelling step.4. The method according to claim 1 , wherein the step of vacuum deaeration is carried out at about −0.25/−0.3 bar.5. The method according to claim 1 , wherein the step of biochemical treatment includes stationing of said white liquid egg to a temperature between 38 and 50° Celsius for a ...

Подробнее
Номер записи: 37
24-04-2014 дата публикации

Cartilage product

Номер: US20140113861A1
Автор: Ana Maria Torrent Gibert, Carlos Raul Alaez Verson, Josep Escaich Ferrer, Pere Dalmau Castañares, Ramon Ruhi Roura
Принадлежит: Bioiberica SA

The present invention relates to a method for preparing a cartilage product comprising a protein hydrolysate with a degree of hydrolysis comprised between 0.5% and 3.0%, at least one glycosaminoglycan and at least one growth factor. The present invention also relates to the cartilage product obtainable through said method. Said cartilage product is useful in the treatment or prevention of wounds, ulcers, burns, psoriasis, osteoarthritis, synovitis, osteoporosis, osteopenia, diseases of the tendons and ligaments, periodontal diseases, signs of skin aging, the harmful effects of ultraviolet radiation exposure or stretch marks.

Подробнее
Номер записи: 38
17-02-2022 дата публикации

HYDROLYSED PHOSPHOLIPID COMPOSITION AND METHOD OF MAKING THE SAME

Номер: US20220046947A1
Автор: NICHOLS Christopher, NICHOLS Glenn, PERRIN William, TEN HAAF Harry
Принадлежит: ECOVATEC SOLUTIONS INC.

There is a method of producing a hydrolysed egg yolk plasma product from egg yolk elements. The egg yolk elements include phospholipids and proteins. The method comprises introducing a hydrolysing agent into the egg yolk elements to hydrolyse at least a portion of the proteins in the egg yolk elements to form the hydrolysed egg yolk plasma product. There also is a composition formed using the method above. There is also an egg yolk composition formed from egg yolk, comprising at least 15% phospholipids solids by dry mass, at least 20% protein by dry mass, the protein being at least partially hydrolysed into peptides and at least 40% lipids other than phospholipids by dry mass. 1. A method of producing a hydrolysed egg yolk plasma product from egg yolk elements , the egg yolk elements including phospholipids and proteins , the method comprising:introducing a hydrolysing agent into the egg yolk elements to hydrolyse at least a portion of the proteins in the egg yolk elements to form the hydrolysed egg yolk plasma product.2. The method of in which hydrolysing the proteins further comprises hydrolysing the proteins using a proteolytic enzyme.3. The method of in which hydrolysing the proteins further comprises hydrolysing the proteins using a combination of enzymes including the proteolytic enzyme.4. The method of in which the proteolytic enzyme is one or more of the following: trypsin claim 2 , chymotrypsin claim 2 , pepsin claim 2 , bromelain claim 2 , papain claim 2 , fungal proteases claim 2 , and serratia peptidase.5. The method of in which the proteolytic enzyme is trypsin.6. The method of further comprising producing an egg yolk plasma prior to hydrolysing at least a portion of the proteins in the egg yolk elements claim 1 , and in which producing the egg yolk plasma further comprises:mixing water with egg yolk elements to form a mixed product; andseparating the mixed product by removing yolk granules from the mixed product to form the egg yolk plasma.7. The ...

Подробнее
Номер записи: 39
17-02-2022 дата публикации

FORMULATIONS FOR EGG ORAL IMMUNOTHERAPY, METHODS OF MANUFACTURE, AND TREATMENTS FOR EGG ALLERGY

Номер: US20220046948A1
Автор: ADELMAN Daniel, BIRRINGER Nicholas William, BROWN Kari Rose, Capule Christina, DILLY Stephen G., Sander Matthew, SIMON Reyna J.
Принадлежит:

Described herein are egg white protein formulations, dosage containers containing the egg white protein formulations, methods of making the egg white protein formulations and dosage containers, and methods of controlling the quality of the egg white protein formulations, materials for manufacturing the egg white protein formulation (such as dried egg white protein powder), and the dosage containers. Further described herein are oral immunotherapy methods for treating an egg allergy. The method includes orally administering to the patient doses of a pharmaceutical composition comprising egg white protein according to an oral immunotherapy schedule. Also described herein are methods of adjusting a dosage of the pharmaceutical composition during oral immunotherapy if the patient experiences an adverse event related to the administration of a dose or a concurrent factor associated with increased sensitivity to an allergen that is not related to the administration of the dose. 1. A method of making an egg white protein formulation , comprising:(a) mixing dried egg white protein powder with a first amount of a first diluent to form a first mixture;(b) passing the first mixture through a mesh screen;(c) mixing the first mixture with a second amount of the first diluent to form a second mixture after steps (a) and (b);(d) mixing the second mixture with a second diluent to form a third mixture;(e) mixing the third mixture at a higher shear force than used for mixing in step (c); and(f) mixing the third mixture with a lubricant to form the egg white protein formulation.2. The method of claim 1 , wherein the egg white protein formulation has about 0.05 wt % to about 2.5 wt % of egg white protein.3. The method of or claim 1 , wherein the egg white protein formulation has about 0.1 wt % to about 0.7 wt % egg white protein.4. The method of any one of - claim 1 , wherein step (b) comprises passing at least a portion of the second amount of the first diluent through the mesh screen ...

Подробнее
Номер записи: 40
31-01-2019 дата публикации

Functional Protein Derived From Animal Muscle Tissue or Mechanically Deboned Meat and Method for Making the Same

Номер: US20190029290A1
Автор: Stephen D. Kelleher, William R. Fielding
Принадлежит: Proteus Industries Inc

A process for producing a protein product for addition to raw meat wherein the source of the protein product is animal muscle or mechanically deboned meat. The animal muscle tissue is homogenized. Protein in the homogenate is solubilized. Solubilized homogenate is heated to a temperature required for pasteurization and/or sterilization according to known standards. The homogenate is then optionally adjusted to a value at which the protein precipitates. The protein product of the present invention is free of bacteria and toxins and can be used as meat or added to raw meat for delivery to a consumer as uncooked meat.

Подробнее
Номер записи: 41
30-01-2020 дата публикации

Functional Protein Derived From Animal Muscle Tissue or Mechanically Deboned Meat and Method For Making The Same

Номер: US20200029589A1
Автор: Fielding William R., Frost Caitlyn, Kelleher Stephen D.
Принадлежит: Proteus Industries, Inc.

A process for producing a protein product for addition to raw meat wherein the source of the protein product is animal muscle or mechanically deboned meat. The animal muscle tissue is mixed with water and homogenized. Protein in the homogenate is solubilized. Solubilized homogenate is heated to a temperature required for pasteurization and/or sterilization according to known standards. The homogenate is then adjusted to a value at which the protein precipitates. The precipitate is free of bacteria and toxins and can be used as meat or added to raw meat for delivery to a consumer as uncooked meat. 1) A process for producing a protein product wherein the protein product has a reduced pathogen level and retains a functionality of raw meat , wherein the protein product is obtained from animal muscle tissue , the process comprises the steps of:A) homogenizing the animal muscle tissue and water, to thereby obtain a homogenate;B) adjusting the pH in a range between 3.6 to 4.2 of the homogenate of step A) to solubilize the protein to obtain a solubilized liquid protein solution;{'sub': '10', 'C) elevating the temperature of the solubilized liquid protein solution of step B) to an internal temperature such that the solubilized liquid protein solution is pasteurized, sterilized or both to obtain a solubilized liquid protein solution with a reduced pathogen level, wherein the reduced pathogen level comprises at least a reduction in salmonella by 6.5 log;'}D) chilling the solubilized liquid protein solution with the reduced pathogen level of step C) to an intermediate temperature to obtain a chilled liquid protein solution; 'wherein the precipitated protein has the reduced pathogen level as compared to a precipitated protein that has not undergone step C) and wherein the precipitated protein retains the functionality of raw meat.', 'E) precipitating the protein from the chilled liquid protein solution of step D) to obtain a precipitated protein; and'}2) The process of claim 1 , ...

Подробнее
Номер записи: 42
04-02-2021 дата публикации

METHODS AND SYSTEMS FOR PROCESSING A MICROCROP TO GENERATE NUTRITIONALLY DENSE CONSUMER PRODUCTS

Номер: US20210030021A1
Автор: Ifeduba Ebenezer, Sherlock Peter
Принадлежит:

The present disclosure relates, according to some embodiments, to method of generating multiple products from a microcrop. A first juice, derived from a microcrop and containing microcrop protein, may be processed to generate products including a microcrop milk, a milk base, a milk mixture, a dried base powder, a green food product, and a colorless protein product. A first juice may be hydrolyzed and filtered to generate each of a decolored permeate and a green retentate which are, in turn, further processed into products. Use of a decolored permeate to generate products allows for consumer food products which contain microcrop protein but lack green coloration. Compositions of the products may be optimized through a combination of demineralization, drying, dewatering, mixing, formulating, and anti-microbial treatments including pasteurization. Polyphenol concentration of products may be reduced through adsorption and clarification. 1. A method of treating a first juice derived from a microcrop to generate a product comprising microcrop protein , the method comprising:hydrolyzing the first juice, using one or more enzymes, to generate a hydrolyzed protein juice; andfiltering the hydrolyzed protein juice to generate at least one of a decolored permeate and a green retentate.2. The method of claim 1 , further comprising:demineralizing the decolored permeate to generate a demineralized stream;dewatering the demineralized stream to generate a dewatered demineralized stream; andgenerating a milk mixture, wherein the milk mixture comprises at least a portion of the dewatered demineralized stream.3. The method of claim 2 , further comprising reducing a concentration of polyphenols in the decolored permeate using adsorption.4. The method of claim 2 , further comprising:mixing at least a portion of the dewatered demineralized stream with at least a portion of the demineralized stream to generate the milk mixture.5. The method of claim 2 , further comprising dewatering the ...

Подробнее
Номер записи: 43
31-01-2019 дата публикации

Protein product and preparation method thereof

Номер: US20190031728A1
Автор: Benjun SUN, JIA Yang, Xiaohui Xiong, Yu Wang, Zelong LIU
Принадлежит: Cofco Nutrition and Health Research Institute Co Ltd

A protein product and an extraction method for making the protein product. Raw materials of the product optionally contains macromolecular carbohydrates and/or fat, and the method does not use organic solvents. The protein product contains prolamin and carbohydrates, wherein the prolamin accounts for 70 wt % or above of the protein (dry-basis), the α-prolamin accounts for 75 wt % or above of the prolamin, the β-prolamin accounts for 20 wt % or below of the prolamin, and the γ-prolamin accounts for 6 wt % or below of the prolamin.

Подробнее
Номер записи: 44
24-02-2022 дата публикации

PLANT JERKY

Номер: US20220053794A1
Автор: Komainda Stefanie, Lammers Volker
Принадлежит:

The invention relates to a method of preparing a mass strand comprising the steps of 1. Process for the production of a mass strand comprising the steps ofmixing at least one plant-based protein source, optionally glycerol and optionally additives to produce a protein mixture,feeding the protein mixture into the inlet end of an extruder,feeding water and optionally additives into the extruder through a first feed port of the extruder which is located downstream of the inlet end of the extruder,wherein the protein mixture in a section of the extruder is heated to a temperature of 110 to 150° C. and is subjected to a pressure which prevents the formation of steam bubbles,shaping the protein mass exiting from the extruder by means of a cooling nozzle and depositing the protein mass on a carrier, which protein mass exits from the cooling nozzle in the form of a mass strand, wherein the cooling nozzle cools the mass strand to a temperature of at maximum 95° C. and produces a mass strand having a height of at maximum 8 mm,immediately subsequently rolling the mass strand deposited on the carrier to produce rolled mass strands, anddividing the mass strand prior to or after rolling,drying the mass strand, and subsequentpackaging.2. Process according to claim 1 , comprising a step of pasteurizing the mass strands which are packed in gas-tight packages.3. Process according to claim 1 , comprising a step of dividing the mass strand immediately after it exiting from the cooling nozzle transversely to the longitudinal extension of the mass strand.4. Process according to claim 1 , wherein after packaging claim 1 , the gas-tight packages having mass strands packaged therein are pasteurized.5. Process according to claim 1 , wherein the plant-based protein sources are powdery.6. Process according to claim 1 , wherein the carrier in the area of rolling is formed by a barrel claim 1 , so that the mass strand during rolling is loaded between a barrel and a roller.7. Process according to ...

Подробнее
Номер записи: 45
07-02-2019 дата публикации

Sunflower, Flax, Camelina or Hemp Meal-Based Tofu-Like Product

Номер: US20190037880A1
Автор: Graham Darcelle Julie, House James Duncan, Murphy Lee Anne
Принадлежит:

Described is a method for the preparation of protein rich milk and a tofu-like product from decupled sunflower, flax, camelina or hemp meal that is, sunflower, flax, camelina or hemp milk and a coagulated product from a cold pressed sunflower, flax, and camelina or hemp meal. Sunflower, flax, camelina and hemp meal, a by-product of sunflower, flax, camelina and hemp oil processing is typically used as a feed ingredient for livestock animals. 1. A method of making a tofu-like curd comprising:a) removing non-soluble fragments from ground meal cake;b) soaking the ground meal cake in water for a period of time to produce a soaked meal cake;c) filtering the soaked meal cake, thereby isolating a milk concentrate;d) heating the milk concentrate while agitating the milk concentrate;e) adding a coagulant to the heated milk concentrate to form a mixture;f) cooling the mixture;g) removing liquid from the mixture, thereby producing curd;wherein the ground meal cake is selected from one or more of sunflower, flax, camelina and hemp seed ground meal cake.2. The method according to wherein the ground meal cake is soaked for 6-24 hours.3. The method according to wherein the ground meal cake and the water are mixed a ratio from 10:1 to 4:1.4. The method according to wherein the ground meal cake and the water are mixed a ratio of about 5:1.5. The method according to wherein the coagulant is selected from the group consisting of: calcium sulfate; magnesium chloride; magnesium sulfate (MgSO) claim 1 , calcium chloride; glucono delta-lactone (GDL); acetic acid; citric acid; papain; vinegar claim 1 , an alkaline protease; a neutral protease; and mixtures thereof.6. The method according to wherein the coagulant is added at between 0.5% to 5.0% (v/v).7. The method as claimed in claim 1 , further comprising claim 1 , before the removing non-soluble fragments claim 1 , grinding meal cake to produce ground meal cake.8. The method as claimed in claim 1 , wherein the removing non-soluble ...

Подробнее
Номер записи: 46
07-02-2019 дата публикации

A NEW METHOD TO IMPROVE ENZYME HYDROLYSIS AND RESULTANT PROTEIN FLAVOR AND BIO-ACTIVITY OF FISH OFFCUTS

Номер: US20190037882A1
Автор: FRAMROZE Bomi, ROGNE Roald
Принадлежит:

The present invention relates to the use of turbine mixing during enzymatic hydrolysis of aquatic protein from species such as fish, aquatic mammals, crustaceans and/or mollusks, to obtain high quality aquatic protein hydrolysates, having very low oxidation, improved organoleptic profile and improved biological activity of interest, for human consumption and cosmetics. The turbine mixing can inhibit oxidation during hydrolysis, contribute to an increase in the bio-activity and decrease the bitter taste of the final product. The process can vary in starting material, pre-treatment, type and amount of enzyme, hydrolysis conditions, time, degree of hydrolysis and post-treatment. 1. A process for producing an aquatic protein hydrolysate with enzyme hydrolysis , comprising:a) subjecting a protein source material, water and an enzyme to turbine mixing to obtain enzymatic hydrolysis of the protein material;b) stopping the enzymatic hydrolysis by deactivating the enzyme under turbine mixing; andc) separating the obtained hydrolyzed aquatic peptide fraction from solid material.2. The process of claim 1 , wherein the turbine mixing takes place in a turbine mixing system incorporated into the reactor from the side or the top and can be fully or partially submerged in the reaction mass.3. The process of claim 1 , wherein the enzyme is selected from proteases from bacterial claim 1 , fungal or marine species.4BacillusBacillus licheniformis. The process of claim 3 , wherein the proteases are endo or exo proteases from strains claim 3 , Subtilisin claim 3 , including Subtilisin from such as Alcalase® claim 3 , Protamex® claim 3 , Flavourzyme® claim 3 , Neutrase® claim 3 , Protease A “Amano” claim 3 , Pescalase® claim 3 , Fromase™ Promod31™ or Maxatase™ or mixtures thereof.5. The process of claim 1 , wherein the protein source material is selected from material from fish claim 1 , including fish muscle claim 1 , fish skin claim 1 , fish viscera claim 1 , fish bones claim 1 , fish ...

Подробнее
Номер записи: 47
16-02-2017 дата публикации

METHOD FOR IMPROVING DRYING OF A CONCENTRATED ACID SALMON SILAGE, DURING PREPARATION OF A PROTEIN SUPPLEMENT FOR ANIMAL FEED, PROTEIN SUPPLEMENT OBTAINED AND SYSTEM TO IMPROVE DRYING

Номер: US20170042186A1
Автор: BENAVENTE VEGA Luis Alberto
Принадлежит:

Method for improving drying of a concentrated acid salmon silage, during preparation of a protein supplement for animal feed, from salmon silage, wherein in a continuous and sequential form includes treating the stored salmon silage through steps of cooking, separation, concentration, drying, grinding, addition of antioxidant, and packing, wherein after the concentration step, the following steps proceed: 1. Method for improving drying of a concentrated acid salmon silage , during preparation of a protein supplement for animal feed , from salmon silage , wherein in a continuous and sequential form includes treating the stored salmon silage through steps of cooking , separation , concentration , drying , grinding , addition of antioxidant , and packing , wherein after the concentration step , the following steps proceed:a) incorporating in a first mixer an amount of concentrated acid salmon silage, and an amount of flour-type carrier, obtaining an homogeneous mixture;b) incorporating in a second mixer an additional amount of concentrated acid salmon silage, an amount from the first mixer, and a fraction of the load coming out of the dryer, the latter as a recycle;c) transferring the mixture formed in the second mixer to a dryer;d) recycling a fraction of the load, equivalent to the amount that can be from 30% to 60% of the output of the second mixer, fraction defined in function of the humidity at the exit of the dryer;e) passing the mixture of the dry product at the exit of the dryer to a cooler, wherein the cooling is performed from 80° C. to 25° C. for 10 to 30 minutes;f) feeding the dry and cooled down product to the steps of grinding, adding an antioxidant, and packing of the protein supplement for animal feed.2. Method for improving drying of a concentrated acid salmon silage claim 1 , during preparation of a protein supplement for animal feed claim 1 , according to claim 1 , wherein in the first mixer concentrated acid salmon silage and flour-type carrier are ...

Подробнее
Номер записи: 48
15-02-2018 дата публикации

A SAURY MAILLARD PEPTIDE HAVING URIC ACID-DECREASING ACTIVITY AND ITS PREPARATION METHOD AND APPLICATION

Номер: US20180042264A1
Автор: LIN Lianzhu, Liu Yang, SU Guowan, ZHAO Mouming, ZHAO Qiangzhong, ZHAO Rongzhong
Принадлежит:

The present invention discloses a saury Maillard peptide with antihyperuricemic activity and its preparation method and application, with the method comprising the following steps: mincing a saury, adding water, heating, agitating, adjusting a pH value to 4.2, separating by centrifugation, and collecting the precipitate; adding water, proteases and amino acids to the precipitate, adjusting a pH value to 7.0, hydrolyzing, adding a reducing sugar to cause a reaction, centrifuging and collecting a supernatant which is saury Maillard peptide; and spray drying the peptide liquid to obtain a dry powder. The method of the present invention realizes the continuous action of enzymolysis and Maillard reaction to prepare the Maillard peptide, not only simplifying the production process, shortening the production cycle, and reducing the production costs, but also significantly enhancing the antihyperuricemic activity of the produced Maillard peptide. Animal experiments in rats showed that the obtained Maillard peptide prepared by the method of the present invention could significantly decrease the level of serum uric acid in rats, and display certain protective effect in their kidney. 1: A method of preparing a saury Maillard peptide with antihyperuricemic activity , characterized in that: the method comprises the following steps:(1) pretreatment of saury: removing head and internal organs of the saury, cleaning, mincing over a meat grinder, adding water 3 to 5 times the mass of the minced saury meat, heating and stirring at 40° C. to 50° C. for 1 to 2 h, adjusting a pH value of the system to 4.2, continuing to stir and heat for 1 to 1.5 h, separating by centrifugation, discarding the supernatant and the upper fat, and collecting a precipitate; and(2) enzymolysis-Maillard continuous reaction: adding water 1 to 1.5 times the mass of the saury precipitate to the saury precipitate, then adding protease and monomer amino acids, adjusting the pH value of the system to 7.0, ...

Подробнее
Номер записи: 49
03-03-2022 дата публикации

METHODS OF SEPARATING PHOSVITIN AND HDL FROM AN EGG YOLK PRODUCT AND RESULTING COMPOSITIONS

Номер: US20220064232A1
Автор: Harry TEN HAAF, NICHOLS Christopher, NICHOLS Glenn, PERRIN William
Принадлежит: ECOVATEC SOLUTIONS INC.

There is a method of separating phosvitin and HDL proteins from an egg yolk composition. The egg yolk composition includes HDL proteins bound to phosvitin. At least a portion of the HDL proteins are hydrolysed to cause the HDL proteins and phosvitin to become unbound and forming a hydrolysed solution comprising hydrolysed HDL, phosvitin and peptides. The hydrolysed HDL is separated from the phosvitin and peptides to form a separated hydrolysed HDL composition and a separated phosvitin and peptide solution. One resulting product is an egg yolk composition formed having at least 20% solids by mass of phosvitin phosphopeptides unbound from HDL. Another resulting product is an egg yolk composition having at least 80% hydrolysed HDL-derived lipopeptide solids by mass.

Подробнее
Номер записи: 50
13-02-2020 дата публикации

Method to Convert Insects or Worms into Nutrient Streams and Compositions Obtained Thereby

Номер: US20200045987A1
Автор: Aarts Kees Wilhelmus Petrus, Arsiwalla Tarique
Принадлежит:

A fat-containing composition obtained by converting insects or worms into nutrient streams, such as a fat-containing, an aqueous protein-containing and a solid-containing fraction, including (a) squashing insects or worms thereby obtaining a pulp, the insects or worms reduced in size, (b) heating the pulp to 70-100° C., and (c) subjecting the heated pulp to a physical separation step with the proviso that the method does not contain enzymatic treatment of the pulp. The fat-containing fraction contains at least 80 wt. % insect or worm fat with at least 40 wt. % saturated fats. The aqueous protein fraction can be dried to obtain dried protein material, which contains at least 50 wt. % insect or worm protein-derived matter and at most 25 wt. % insect or worm fat based on dry weight. The protein has a pepsin digestibility of at least 50%. The resulting nutrient streams can be used in food, petfood, feed and pharmaceutical industry. 1. A fat-containing composition comprising at least 80 wt. % insect or worm fat based on dry weight , wherein at least 40 wt. % of total fat are saturated fats , the fat comprising at least 7 wt. % lauric acid C12:0 , 5-30 wt. % palmitic acid C16:0 , and 8-40 wt. % oleic acid C18:1 based on the total fat weight , wherein the fat has a free fatty acids content of less than 0.6 wt. % of the total fat , calculated as oleic acid.2. The composition according to claim 1 , comprising at least 85 wt. % insect or worm fat based on dry weight.3. The composition according to claim 1 , wherein the insect or worm fat comprises 45-80 wt. % saturated fats.4. The composition according to claim 1 , wherein the fat comprises 8-60 wt. % lauric acid C12:0.5. The composition according to claim 1 , wherein the fat comprises 5-15 wt. % linoleic acid C18:2.6. A composition comprising at least 50 wt. % protein and at most 25 wt. % fat based on dry weight claim 1 , wherein the protein and the fat are derived from insects or worms and the protein has a pepsin ...

Подробнее
Номер записи: 51
23-02-2017 дата публикации

METHOD FOR PRODUCING A DEHYDRATED FOOD WITH A HIGH CONTENT OF HYDROLYSED PROTEINS FROM FISH STICKWATER

Номер: US20170049128A1
Автор: Ribaudo Bernales Fernando Ricardo
Принадлежит:

The present invention refers to a method for obtaining dehydrated food with a high content of hydrolyzed proteins from fish stickwater; for this purpose, the insoluble solids and fat traces are separated the stickwater, which then undergoes a process of demineralization by electrodialysis, in order to then adjust its temperature and pH to proceed with the enzymatic hydrolysis that allows to fractionate the protein, which is then concentrated and spray dried, and then the dried product is finally conveniently packaged. 1a. To provide a quantity of stickwater.b. To separate stickwater from insoluble solids and fat traces by means of a separation equipment that may be a Sedicanter or disk centrifuge operating at a speed of 3000 to 6000×g for 5 minutes.c. To remove salt from the refined stickwater with an electrodialysis equipment; the stickwater with salt reaches the active area of the electrodialysis equipment membranes, the DC voltage causes the positively charged cation (Na+) to migrate toward the cathode, while the anion (Cl−) goes to the anode system. When any of these ions reaches the ion exchange membranes, the properties of the membranes will determine whether the ion is rejected or accepted through them. The ions that can pass through the membranes are retained in the next compartment, since the next membrane has the opposite charge. Accordingly, while the stickwater flow runs through a demineralizing circuit until it reaches a very low conductivity, there is at the same time another water flow or weak brine in another circuit that keeps accumulating itself, forming a concentrated brine of high electrical conductivity.{'i': 'Bacillus licheniformis', 'd. To hydrolyze the demineralized stickwater. For this purpose, the stickwater is pumped to an equalizer tank, where the temperature is adjusted to 60° C. and pH of 7.5-9 with the addition of NaOH. Under these conditions, stickwater is subjected to an evaporation process in an evaporator plant—which may be a ...

Подробнее
Номер записи: 52
26-02-2015 дата публикации

METHOD FOR PRODUCING LOW-ASH POULTRY PLASMA PROTEIN POWDER BY UTILIZING POULTRY BLOOD

Номер: US20150056363A1
Автор: Cheng Guoxiang, Jiang Guoyong, LIU Minggang, Pan Yong, Xiong Kaibao, YU Wei, ZHANG JUN, Zhu Daming
Принадлежит:

The present invention relates to a method for producing low-ash poultry plasma protein powder by utilizing poultry blood. Specifically, the method of the present invention comprises the steps of: mixing the poultry blood with an anticoagulant to obtain anticoagulated whole blood; centrifugally separating the anticoagulated whole blood to obtain plasma liquid; de-calcifying the plasma liquid via a precipitation reaction, ultra-filtrating the plasma liquid via a ultra-filtration membrane, emulsifying, and nano-filtrating to obtain the concentrated plasma liquid; and drying the concentrated plasma liquid to obtain the poultry plasma protein powder. The method of the present invention effectively overcomes the defect of difficult poultry blood deep processing, achieves the recycling of poultry blood resource, avoids wasting resources, and reduces environmental pollution; and the produced plasma protein powder has the advantages of high protein content, good palatability, balanced amino acid and the like. 1. A preparation method for low-ash poultry plasma protein powder , wherein the method includes the following steps:(a) Mixing the poultry blood with anticoagulant, so as to obtain anti-coagulated whole blood;(b) Centrifuging the anti-coagulated whole blood obtained in step (a) to collect the light liquid, so as to obtain the plasma liquid;(c) Adding decalcifying agent into the plasma liquid obtained in step (b), and conducting precipitation reaction, so as to obtain precipitated plasma reaction liquid;(d) Removing the precipitate by centrifuging the plasma reaction liquid obtained in step (c), so as to obtain the decalcified plasma liquid;(e) Ultrafiltration-processing the decalcified plasma liquid obtained in step (d) using an ultrafiltration membrane, and collecting the filtrate, so as to obtain ultrafiltration-processed plasma liquid;(f) Adding emulsifier to the ultrafiltration-processed plasma liquid obtained in step (e), so as to obtain the emulsified plasma ...

Подробнее
Номер записи: 53
10-03-2022 дата публикации

METHODS AND COMPOSITIONS FOR CONSUMABLES

Номер: US20220071250A1
Автор: "BROWN PATRICK OREILLY", Eisen Michael, Solomatin Sergey, VARADAN RANJANI, Vrljic Marija
Принадлежит:

Provided herein are methods and compositions related to plant based meat substitutes which have properties similar to meat. 1. (canceled)2. A composition for enhancing a meat substitute comprising:an isolated and purified heme-containing protein selected from leghemoglobin and myoglobin, wherein the isolated and purified heme-containing protein is isolated and purified from a genetically modified yeast organism.3. The composition of claim 2 , wherein the isolated and purified heme-containing proteins is leghemoglobin.4. The composition of claim 2 , wherein the isolated and purified heme-containing proteins is myoglobin.5. The composition of claim 2 , wherein the composition comprises an aqueous solution.6. A meat substitute comprising the composition of .7. The meat substitute of claim 6 , comprising 0.01% to 5% by weight of the isolated and purified heme-containing protein.8. A method of enhancing a meat substitute so that when the meat substitute is cooked claim 6 , the meat substitute releases an odorant associated with meat claim 6 , the method comprising:isolating and purifying a heme-containing protein selected from leghemoglobin and myoglobin; andcombining the heme-containing protein with the meat substitute to generate the odorant when the meat substitute is cooked.9. The method of claim 8 , wherein the isolated and purified heme-containing protein is isolated and purified from a genetically modified yeast organism.10. The method of claim 8 , wherein the isolated and purified heme-containing protein is isolated and purified from genetically modified bacteria.11. The method of claim 8 , wherein the odorant is 2-octanone.12. The method of claim 8 , wherein the odorant is 2-methylfuran.13. The method of claim 8 , wherein the isolated and purified heme-containing protein is leghemoglobin.14. The method of claim 8 , wherein the isolated and purified heme-containing protein is myoglobin.15. The method of claim 8 , wherein the meat substitute comprises 0.01% to 5% ...

Подробнее
Номер записи: 54
01-03-2018 дата публикации

AUTOMATED METHOD AND SYSTEM FOR RECOVERING PROTEIN POWDER MEAL, PURE OMEGA 3 OIL AND PURIFIED DISTILLED WATER FROM ANIMAL TISSUE

Номер: US20180055070A1
Автор: Coltun Kerry, Ghorbani Shahmard Maziar
Принадлежит:

The present invention describes a method and an automatic system for recovering protein powder meal, crude and pure omega-3 oil and purified distilled water from a mixture of animal tissue processed in a filter-drier-reaction tank. Animal tissue, for example fish, and organic solvent are directly or indirectly fed into the filter-drier-reaction tank. The filter-drier-reaction tank mixes, heats, and separates solid and heavy liquid portions of the mixture, the organic solvents are automatically recycled back in to the system after distillation. The solid portion is retained in the filter-drier-reaction tank and baked. Solid protein powder product (the protein powder meal) is thus recovered. 112.-. (canceled)13. An automatic system for recovering a protein powder meal , crude and pure omega-3 oil and purified distilled water from an animal tissue comprising:a. an animal tissue feed;b. an organic solvent feed;c. a filter-drier-reaction tank including (i) an inlet for receiving the animal tissue from the animal tissue feed and an organic solvent from the organic solvent feed, (ii) an outlet for removing the protein powder meal, (iii) an outlet for removing a heavy liquid derived from a mixture of the animal tissue and the organic solvent, (iv) a heating system for heating the mixture, (v) a primary agitator assembly located substantially within the filter-drier-reaction tank for mixing the mixture, and (vi) a filter for separating a solid portion of the mixture from the heavy liquids;d. a closed loop for recycling the organic solvent; ande. a solvent/liquid recovery system located downstream of the filter-drier-reaction tank for receiving and processing the heavy liquids and to recover the purified distilled water and the pure omega-3 oil.14. The system according to claim 13 , wherein the filter-drier-reaction tank is a single unitary structure.15. The system according to claim 13 , wherein the filter-drier-reaction tank includes a secondary agitator assembly ...

Подробнее
Номер записи: 55
27-02-2020 дата публикации

METHODS OF MANUFACTURING PRODUCTS FROM MATERIAL COMPRISING OILCAKE, COMPOSITIONS PRODUCED FROM MATERIALS COMPRISING PROCESSED OILCAKE, AND SYSTEMS FOR PROCESSING OILCAKE

Номер: US20200060308A1
Автор: Manchuliantsau Aleh, Tkacheva Anastasia
Принадлежит:

Methods of manufacturing products from material comprising oilcake, compositions produced from materials comprising processed oilcake, and systems for processing oilcake are provided herein. The method comprises de-solubilizing protein in a material comprising oilcake to produce a processed material comprising an insoluble protein fraction. The processed material is hydrolyzed to produce a mixture comprising the insoluble protein fraction and a hydrolyzed fraction. The insoluble protein fraction is separated from the hydrolyzed fraction. The insoluble protein fraction is processed into a product. 1. A method comprising:de-solubilizing protein in a material comprising oilcake to produce a processed material comprising an insoluble protein fraction;hydrolyzing the processed material to produce a mixture comprising the insoluble protein fraction and a hydrolyzed fraction;separating the insoluble protein fraction from the hydrolyzed fraction; andprocessing the insoluble protein fraction into a product.2. The method of claim 1 , wherein the material further comprises at least one of a distiller grain claim 1 , pulp claim 1 , a pomace claim 1 , a legume claim 1 , a mushroom claim 1 , or microbial protein claim 1 , or any combination thereof.3. The method of claim 1 , wherein the oilcake comprises at least one of a sunflower oilcake claim 1 , a soybean oilcake claim 1 , a cottonseed oilcake claim 1 , a rapeseed oilcake claim 1 , a canola oilcake claim 1 , a copra oilcake claim 1 , a palm kernel oilcake claim 1 , a peanut oilcake claim 1 , an olive oilcake claim 1 , or a locust bean cake claim 1 , or any combination thereof.4. The method of claim 1 , wherein the oilcake comprises sunflower oilcake.5. The method of claim 1 , wherein the product is a meat-analog.6. The method of claim 1 , wherein processing the material comprises at least one of extruding the material claim 1 , toasting the material claim 1 , drying the material claim 1 , adding salt to the material claim 1 , ...

Подробнее
Номер записи: 56
08-03-2018 дата публикации

PRODUCING THERAPEUTIC PROTEINS

Номер: US20180064136A1
Автор: Hazard Mark Michael, Paszek Adam Albert, Williams Glen
Принадлежит:

Facilities, methods, and systems to produce therapeutic protein(s) can include collecting eggs from transgenic avian in a production unit in a building; transferring the eggs to a harvesting unit in the building; and harvesting egg white or egg yolk from the eggs in the harvesting unit. 1. A method of producing proteins , the method comprising:collecting eggs from transgenic avian in a production unit in a building; transferring the eggs to a harvesting unit in the building; and harvesting egg white from the eggs in the harvesting unit, wherein said harvesting unit has at least one area compliant with good manufacturing practices.27-. (canceled)8. The method of claim 1 , comprising housing the transgenic avian in multiple production rooms in a biosecurity area in the production unit.9. The method of claim 8 , comprising passing air through high-efficiency particulate absorption filters before it is introduced to the production rooms.10. The method of claim 8 , comprising housing between 400 and 20 claim 8 ,000 transgenic avian.11. The method of claim 8 , comprising housing between 100 and 1 claim 8 ,000 transgenic avian in each production room of the multiple production rooms.12. (canceled)13. The method of claim 8 , comprising controlling air flow to the biosecurity area such that air pressure is higher in the multiple production rooms than in adjacent rooms accessible from the multiple production rooms.14. The method of claim 13 , comprising independently controlling air flow to each of the multiple production rooms.1516-. (canceled)17. The method of claim 1 , comprising collecting eggs at least twice per day.18. The method of claim 17 , comprising manually collecting the eggs.19. The method of claim 1 , comprising placing the eggs in a storage unit with an internal temperature set to 2° C.-10° C. claim 1 , within 4 hours claim 1 , 3 hours claim 1 , 2 hours or 1 hour of collection.2023-. (canceled)24. The method of claim 1 , comprising cleaning eggs in a ...

Подробнее
Номер записи: 57
24-03-2022 дата публикации

PROTEIN METHODS AND COMPOSITIONS

Номер: US20220087286A1
Автор: Dafik Laila, Henderson, Jr. Carl Allen, Ratnayake Ratnayake Mudiyanselage Dunilka Nishani, Ronningen Ian Guiles
Принадлежит:

This disclosure describes methods for purifying protein, and more particularly to methods for purifying protein that minimize the development of undesirable odors and flavors in the purified protein and increase protein yield. 34-. (canceled)5. A method for purifying proteins from a plurality of cells , the method comprising:a) heating the plurality of cells to a temperature of about 50° C. to about 85° C.;b) separating an aqueous suspension of the plurality of cells to form a solids portion and a liquid portion;c) filtering the liquid portion to form a filtrate and a retentate;d) concentrating the retentate to form a protein composition; ande) optionally pasteurizing the protein composition,wherein each of a)-d), independently, are performed at a pH of about 8.5 and about 12.0, and/or wherein the method results in the liquid portion comprising at least about 50% by weight of the cytoplasmic proteins of the plurality of cells.69-. (canceled)10. The method of any one of , , or , wherein each of a)-d) , independently , are performed at a pH of about 8.5 to about 12.0.11. (canceled)12. The method of claim 1 , wherein each of a)-d) claim 1 , independently claim 1 , are performed at a pH of about 9.0 to about 10.0.1315-. (canceled)16. The method of claim 5 , further comprising claim 5 , between heating the plurality of cells and separating an aqueous suspension of the plurality of cells to form a solids portion and a liquid portion claim 5 , treating the aqueous suspension of the plurality of cells with a base until the pH of the aqueous suspension is about 8.5 to about 12.0.17. (canceled)18. The method of claim 1 , wherein perforating comprises treatment with a reductant claim 1 , treatment with an enzyme claim 1 , electroporation claim 1 , or a combination thereof.19. (canceled)20. The method of claim 1 , wherein the reductant is selected from the group consisting of cysteine claim 1 , glutathione claim 1 , bisulfite claim 1 , and a combination thereof.21. (canceled)22 ...

Подробнее
Номер записи: 58
15-03-2018 дата публикации

Agglomerated Protein Products and Method for Making

Номер: US20180070624A1
Автор: Palmer Niels J., Petersen Brent L., Ward Loren S.
Принадлежит:

Disclosed is a method for producing agglomerated proteins, agglomerated protein powders, and instantized protein powders using at least one protein binder to form agglomerates of at least one target protein. 1. A method for forming an agglomerated protein product , the method comprising using a protein binder to agglomerate a target protein.2. The method of wherein the protein binder further comprises at least about 80 percent hydrolyzed protein claim 1 , or peptides.3. The method of wherein the protein binder comprises milk protein.4. The method of wherein the target protein comprises milk protein.5. The method of wherein the protein binder comprises whey protein.6. The method of wherein the target protein comprises whey protein.7. A method for forming an agglomerated protein product claim 1 , the method comprisinga. hydrating a protein binder; andb. adding the protein binder to a fluid bed comprising at least one target protein, the protein binder being added to the fluid bed at a controlled rate of addition to form at least one agglomerate comprising the protein binder and the target protein.8. The method of claim 7 , wherein the protein binder is selected from the group consisting of milk protein whey protein claim 7 , pea protein claim 7 , soy protein claim 7 , rice protein claim 7 , wheat protein claim 7 , hemp protein claim 7 , barley protein claim 7 , potato protein claim 7 , flax protein claim 7 , chia protein claim 7 , and combinations thereof.9. The method of claim 7 , wherein the target protein is selected from the group consisting of milk protein whey protein claim 7 , pea protein claim 7 , soy protein claim 7 , rice protein claim 7 , wheat protein claim 7 , hemp protein claim 7 , barley protein claim 7 , potato protein claim 7 , flax protein claim 7 , chia protein claim 7 , and combinations thereof.10. The method of claim 7 , wherein the protein binder comprises at least about 80 percent peptides.11. The method of claim 7 , wherein the protein binder ...

Подробнее
Номер записи: 59
16-03-2017 дата публикации

Injectable Protein Product

Номер: US20170071236A1
Автор: Fielding William R., Kelleher Stephen D., Saunders Wayne S., Williamson Peter G.
Принадлежит:

Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein. 1) The process for forming an injectable salted aqueous suspension of functional animal muscle tissue protein composition for use during a food processing injection procedure with at least one injection pathway wherein said injectable salted aqueous suspension of functional animal muscle tissue comprises sarcoplasmic proteins and myofibrillar proteins , said process comprising:A) comminuting animal muscle tissue to form comminuted animal muscle tissue,B) mixing said comminuted animal muscle tissue with a food grade alkaline composition to solubilize animal muscle protein thereby forming an aqueous alkaline solution of animal muscle protein, wherein step A) and step B) are performed simultaneously or in order,C) then mixing said aqueous alkaline solution with a food grade acid composition to form an aqueous suspension of animal muscle protein particulates, wherein steps B) and C) are performed without addition of salt apart from the food grade alkaline composition added in step B) and the food grade acid composition added in step C),D) then adding salt apart from the food grade alkaline composition of step B) and the food grade acid composition of step C) to the aqueous suspension of step C) to form a salted aqueous suspension of animal muscle protein, andE) then comminuting said salted aqueous suspension of step D) of animal muscle protein to form the injectable salted aqueous suspension of functional animal muscle tissue protein composition ...

Подробнее
Номер записи: 60
16-03-2017 дата публикации

METHODS AND SYSTEMS FOR PROCESSING A HIGH-CONCENTRATION PROTEIN PRODUCT FROM A MICROCROP AND COMPOSITIONS THEREOF

Номер: US20170071239A1
Автор: Carpio Valentina, Ifeduba Ebenezer, Kasat Girish
Принадлежит:

The present disclosure relates, according to some embodiments, to methods and systems for processing a high-concentration protein product from a microcrop (e.g., aquatic species, ) and compositions thereof. According to some embodiments, the present disclosure relates to a method of processing a biomass comprising a microcrop (e.g., ), where the method may include: blanching a first portion of the biomass in a blanching solution to form a wet protein concentrate; separating the first wet protein concentrate from a separated solution (e.g., using a screw press, using a vibratory screen); and drying the first wet protein concentrate to form at least one of a first protein concentrate flake and a first protein concentrate granule. In some embodiments at least one of the first protein concentrate flake and the first protein concentrate granule may comprise at least 45% protein and a Protein Digestibility Corrected Amino Acid Score (PDCASS) value of at least 0.88. In some embodiments, the present disclosure relates to protein products and compositions derived from a microcrop (e.g., derived from ). 1. A method of processing a biomass comprising a microcrop , the method comprising:blanching a first portion of the biomass in a blanching solution to form a wet protein concentrate;separating the first wet protein concentrate from a separated solution;drying the first wet protein concentrate to form at least one of a first protein concentrate flake and a first protein concentrate granule,wherein at least one of the first protein concentrate flake and the first protein concentrate granule comprises at least 45% protein and a Protein Digestibility Corrected Amino Acid Score (PDCASS) value of at least 0.88.2. The method of claim 1 , wherein the PDCASS value is limited by histidine.3. The method of wherein a ratio of the blanching solution to the first portion of the biomass is 7:1 (w/w) claim 1 , or 6:1 (w/w) claim 1 , or 5:1 (w/w) claim 1 , or (4:1 (w/w).4. The method of ...

Подробнее
Номер записи: 61
16-03-2017 дата публикации

Apparatuses and methods for generating a high-concentration protein product from a blanched biomass

Номер: US20170071240A1
Автор: Brian Lovas, Girish Kasat, Harvey Weaver
Принадлежит: Parabel Ltd, Parabel Ltd USA

The present disclosure relates, according to some embodiments, to apparatuses and methods for blanching (e.g., continuously) a microcrop (e.g., aquatic species, Lemna ) and a high-concentration protein product derived therefrom. The present disclosure relates, according to some embodiments, to an apparatus for blanching a microcrop (e.g., Lemna, Wolffia ) where the apparatus may include: a conveyance mechanism operable to transport a biomass to a blanching tray; an applicator operable to dispense a blanching solution onto at least one surface of the biomass within the blanching tray; the blanching tray oriented to receive a volume of the blanching solution from the applicator; and a vibratory mechanism capable of vibrating the blanching tray to generate a net motion of the received volume of the blanching solution within blanching tray such that a wave of blanching solution is formed. In some embodiments, a vibratory mechanism may be operable to generate a motive force capable of directing a biomass from a first side of a blanching tray to a second side of the blanching tray. In some embodiments, an apparatus may be capable of processing a biomass at a product flow rate ratio of about 7:1.

Подробнее
Номер записи: 62
07-03-2019 дата публикации

SACCHARIDE OXIDASE, AND PRODUCTION METHOD FOR SAME AND USE OF SAME

Номер: US20190071650A1
Автор: Matsumoto Naoki, Nagaya Miho, Okada Masamichi, Sugita Akiko
Принадлежит: AMANO ENZYME INC.

A protein having a novel saccharide oxidase activity capable of being subjected to various uses is provided. The present invention provides a protein having the following physicochemical characteristics: (1) effect: oxidizing a saccharide to produce a saccharic acid; (2) substrate specificity: acting on glucose, maltotriose, maltose, galactose, maltotetraose, lactose, and cellobiose; and, (3) [Km value of glucose]/[Km value of maltose]≤1. 1. A method for producing a saccharic acid comprising producing the saccharic acid from a saccharide using a protein having the following physicochemical characteristics:(1) effect: oxidizing a saccharide to a saccharic acid;(2) substrate specificity: acting on glucose, maltotriose, maltose, galactose, maltotetraose, lactose, and cellobiose; and(3) [Km value of glucose]/[Km value of maltose]≤1.2. Use of a protein having the following physicochemical characteristics for oxidizing a saccharide in a food product:(1) effect: oxidizing a saccharide to a saccharic acid;(2) substrate specificity: acting on glucose, maltotriose, maltose, galactose, maltotetraose, lactose, and cellobiose; and(3) [Km value of glucose]/[Km value of maltose]≤51.3. A method for desugaring egg white comprising at least using the protein according to .4. A method for producing a desugared egg white using the desugaring method according to .5. A method for improving the quality of a bread and/or the physical property of a dough comprising at least using the protein according to .6. A method for producing a bread comprising using the improvement method according to .7. A method for producing lactobionic acid comprising at least using the protein according to .8. A method for producing a saccharic acid comprising producing the saccharic acid from a saccharide using a protein described in the following (a) claim 2 , (b) claim 2 , or (c):(a) a protein consisting of the amino acid sequence represented by SEQ.ID.NO:10;(b) a protein consisting of an amino acid sequence ...

Подробнее
Номер записи: 63
24-03-2016 дата публикации

Separating Crustacean Polar Phospholipid Compositions Without Emulsification

Номер: US20160081367A1
Автор: Ervik Jon Reidar, Grimsmo Leif, Jansson Stig Tore Kragh
Принадлежит:

Fluorine being present in the exoskeleton of crustaceans, and especially krill represents a problem for using krill as a source for food, feed, food additives and/or feed additives. There has been developed a process for removing such fluorine from krill material by subjecting the krill to disintegration and to an enzymatic hydrolysis process prior to or simultaneously with a removal of the exoskeleton particles producing a fluorine-reduced product. Inherent in the disclosed process is the ability to process krill material with a high polar lipid content for producing superior quality, low fluorine, products suitable for the food and feed as well as the pharmaceutical, neutraceutical and cosmetic industry. 1. A method , comprising: i) a proteinaceous crustacean material comprising a high concentration of polar phospholipids;', 'ii) a horizontal decanter centrifuge comprising an extended separation path, an inlet and an outlet;, 'a) providing;'}b) feeding said proteinaceous krill material into said centrifuge; andc) separating said proteinaceous krill material into a plurality of fractions without creating an emulsion.2. The method of claim 1 , wherein said inlet and said outlet are at opposite ends of said centrifuge.3. The method of claim 1 , wherein said feeding is performed at said inlet.4. The method of claim 1 , further comprising the step of collecting said plurality of fractions from said outlet.5. The method of claim 1 , wherein said separating comprises a force ranging between approximately 5 claim 1 ,000-10 claim 1 ,000 g.6. The method of claim 1 , wherein said plurality of fractions are layered within said centrifuge during said separating.7. The method of claim 1 , wherein one of said plurality of fractions comprises a phospholipid-protein complex fraction.8. The method of claim 1 , wherein one of said plurality of fractions comprises a lean protein hydrolysate fraction.9. The method of claim 1 , wherein said one of said plurality of fractions comprises ...

Подробнее
Номер записи: 64
25-03-2021 дата публикации

Process For Isolating A Protein Composition And A Fat Composition From Mechanically Deboned Poultry

Номер: US20210084925A1
Автор: Fielding William R., Kelleher Stephen D., Saunders Wayne S.
Принадлежит: Proteus Industries, Inc

A protein fraction and an oxidation stable fat fraction are recovered from poultry containing fat, bone and protein. The poultry is comminuted, mixed with a food grade acid at pH 3.6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein. 1) The process for recovering , from mechanically deboned poultry containing fat , bone and protein , and initial levels of calcium and sodium , and having a color , a protein composition with reduced levels of calcium and sodium as compared to the initial levels of calcium and sodium , wherein the deboned poultry has 65-85% by weight lean , wherein the protein composition retains most or all of the color of the mechanically deboned poultry , the process comprising the steps of:a) comminuting the poultry in water,b) adding a food grade acid to the comminuted poultry to effect a pH of 3.6 to 4.4 thereby to solubilize the protein, wherein calcium remains insoluble,c) after addition of the food grade acid in step b), separating solid fat from the solubilized protein, wherein calcium is separated together with the solid fat from the solubilized protein,d) adding a food grade alkali to the fat to neutralize acid in the fat and to the solubilized protein to neutralize acid in the protein and to precipitate the protein, wherein sodium remains soluble, ande) recovering from the precipitate the protein composition with reduced levels of calcium and sodium as compared to the initial levels of calcium and sodium, wherein the protein composition has 14% or greater by weight protein and less than 10% by weight fat, wherein the less than 10% by weight fat is stabilized against oxidation; and wherein the protein composition retains most or all of the color of the mechanically deboned poultry.2) The process of wherein said pH in step b is from 3.6 to 3.8.3) The process of wherein step a and step b are performed simultaneously.4) The process of wherein step ...

Подробнее
Номер записи: 65
21-03-2019 дата публикации

COAGULATED PROTEIN FOR HUMAN FOOD

Номер: US20190082714A1
Автор: Huttinga Hendrik, Laus Marc Christiaan, Vorage Marcus Johannes
Принадлежит:

The invention pertains to a coagulated root- or tuber protein product which is not horny. Such products are characterized by a small particle size, a low density and little color, which makes them suitable for human food applications. The invention further pertains to a process for obtaining non-horny root- or tuber coagulated protein, and to use of these products in human food applications. 1. A coagulated root or tuber protein powder having a glycoalkaloid content of below 100 mg/kg dry weight , wherein the d-10 is less than 30 μm , the d-50 is less than 75 μm , and the d-90 is less than 250 μm , expressed on a dry product , and wherein the total content of glucose , fructose and sucrose is less than 0.5 g/kg dry weight.2. A coagulated root or tuber protein powder according to claim 1 , wherein the bulk density of the protein powder is less than 475 g/l.3. A coagulated root or tuber protein powder according to claim 1 , wherein the color of the protein powder by reflection is >0.50.4. A coagulated root or tuber protein product according to claim 1 , wherein the protein content before neutralization is at least 85 wt. % claim 1 , as determined by Kjeldahl nitrogen.7. A method according to claim 6 , wherein washing is continued until the used washing water has a conductivity of less than 1 mS/cm.8. A method according to claim 6 , wherein the washing is continued until the content of glucose claim 6 , fructose and sucrose in the used washing water is less than 0.54 mgt.9. A method according to claim 6 , wherein the method further comprises a step of neutralizing the coagulated protein to a pH of 6.5-7.10. A method according to claim 6 , wherein the method further comprises a glycoalkaloid extraction procedure.11. A method according to claim 6 , wherein the coagulated root or tuber protein powder is subsequently fractionated into at least a first fraction and a second fraction.12. A method according to claim 11 , wherein the first fraction has a d-50 of at most 35 μm. ...

Подробнее
Номер записи: 66
25-03-2021 дата публикации

TARDIGRADE DISORDERED PROTEINS AS PROTEIN STABILIZERS

Номер: US20210087236A1
Автор: Boothby Thomas Christopher Clark, Brozena Alexandra Harrison, Goldstein Robert Patrick, Pielak Gary Joseph, Piszkiewicz Samantha
Принадлежит:

The present invention relates to methods and compositions for stabilizing proteins. The invention provides compositions comprising at least one tardigrade disordered protein (TDP) and at least one heterologous polypeptide and/or peptide of interest. Further provided are methods for stabilizing proteins and for producing organisms and cells having increased tolerance to desiccation and/or drought. 1. A liquid composition comprising:at least one tardigrade disordered protein (TDP); andat least one heterologous polypeptide and/or peptide of interest.2. The liquid composition of claim 1 , further comprising one or more excipients.3. A solid composition produced by drying the liquid composition of .45-. (canceled)6. The liquid composition of claim 1 , wherein the concentration of the at least one TDP is about 1 g/L to about 100 g/L claim 1 , optionally wherein the mass ratio of the at least one heterologous polypeptide and/or peptide of interest to the at least one TDP is about 1:100 to about 1:10 claim 1 , optionally about 1:10 to about 1:20.7. (canceled)8. The liquid composition of claim 1 , wherein the at least one TDP is selected from the group of amino acid sequences having at least about 80% identity to any one of SEQ ID NOs:1-105; amino acid sequences encoded by a nucleotide sequence having at least about 80% identity to any one of SEQ ID NOs:106-210 claim 1 , and a complement thereof; and amino acid sequences encoded by a nucleotide sequence having at least about 80% identity to any one of SEQ ID NO:211-315; and any combination thereof.9. The liquid composition of claim 1 , wherein the at least one TDP is selected from the group of amino acid sequences having at least about 80% identity to any one of SEQ ID NOs:17 claim 1 , 19 claim 1 , 32 claim 1 , 35 claim 1 , and 38; amino acid sequences encoded by a nucleotide sequence having at least about 80% identity to any one of SEQ ID NOs:122 claim 1 , 124 claim 1 , 137 claim 1 , 140 claim 1 , and 143 claim 1 , and a ...

Подробнее
Номер записи: 67
31-03-2016 дата публикации

PROTEIN COMPOSITION OBTAINED FROM MEAT TRIMMINGS

Номер: US20160088860A1
Автор: Fielding William R., Kelleher Stephen D
Принадлежит: Proteus Industries, Inc.

A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings. The trimmings are comminuted, mixed with a food grade acid at pH 3.6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein . A myoglobin rich fraction is recovered from the protein fraction and mixed with the precipitated protein. 128-. (canceled)29. A protein composition having a color of 75 to 52 L* , 25 to 15 a* , and 23 to 16 b* obtained from meat trimmings containing fat and protein , wherein the meat trimmings are obtained from beef and wherein the meat trimmings have an average fat content between about 50% and 80% by weight and a lean content between about 20% and 50% by weight , said protein composition obtained by a process comprising the steps of:a) comminuting the meat trimmings in water,b) adding a food grade acid to the comminuted meat trimmings to effect a pH in the range of 3.6 to 4.4 thereby to solubilize the protein,c) after addition of the food grade acid in step b), separating solid fat from solubilized protein, andd) adding a food grade alkali to the solubilized protein to increase the pH in the solubilized protein and to precipitate the solubilized protein to produce a protein composition with a color of 75 to 52 L*, 25 to 15 a*, and 23 to 16 b*, wherein the protein composition has 14% or greater by weight protein and less than 30% by weight fat.30. The protein composition of wherein said pH in step b is in the range of 3.6 to 3.8.31. The protein composition of wherein a food grade acid is added in step a.32. The protein composition of wherein a food grade acid is added in step a.33. The protein composition of wherein said food grade acid is taken from the group consisting of citric acid and hydrochloric acid.34. The protein composition of wherein said food grade acid is taken from the group consisting of citric acid and hydrochloric acid.35. The protein ...

Подробнее
Номер записи: 68
02-04-2015 дата публикации

Nucleic Acids, Cells, and Methods for Producing Secreted Proteins

Номер: US20150093495A1
Автор: Basu Subhayu, Berry David Arthur, Gora Katherine G., Robichon-Iyer Carine, Shen Gaozhong, Silver Nathaniel W., Young David M.
Принадлежит: Pronutria, Inc.

A method for producing a secreted recombinant polypeptide sequence is provided. In some embodiments it comprises providing a recombinant microorganism comprising a recombinant nucleic acid comprising a first nucleic acid sequence encoding the recombinant polypeptide sequence operatively linked to a second nucleic acid sequence encoding a signal peptide; and culturing the recombinant microorganism in a culture medium under conditions sufficient for production and secretion of the recombinant protein by the recombinant microorganism. In some embodiments the coding sequence for the signal peptide is not native to the recombinant microorganism. In some embodiments the recombinant microorganism is photo synthetic. Also provided are recombinant photosynthetic microorganisms, isolated polypeptides comprising a signal peptide comprising an amino acid sequence disclosed herein, and isolated nucleic acids comprising a coding sequence for one of the signal peptides, among other things. 196-. (canceled)97. A recombinant photosynthetic microorganism , comprising one or more recombinant nucleic acid sequences comprising a first nucleic acid sequence operatively linked to a second nucleic sequence , wherein the first nucleic acid sequence encodes a nutritive protein heterologous to the photosynthetic microorganism , wherein the second nucleic acid sequence encodes a signal peptide , and wherein the recombinant photosynthetic microorganism secretes the nutritive protein.98. The photosynthetic microorganism of claim 97 , wherein the nutritive protein is an abundant protein in food claim 97 , and wherein the photosynthetic microorganism is a cyanobacterium.99. The photosynthetic microorganism of claim 98 , wherein the nutritive protein is an abundant protein in a food selected from a chicken egg claim 98 , a cereal claim 98 , a meat or a muscle.100. The photosynthetic microorganism of claim 97 , wherein the nutritive protein comprises a dairy enzyme claim 97 , a food processing ...

Подробнее
Номер записи: 69
02-04-2015 дата публикации

ISOLATED EGG PROTEIN AND EGG LIPID MATERIALS, AND METHODS FOR PRODUCING THE SAME

Номер: US20150094453A1
Автор: Mason David
Принадлежит:

A method for separating proteins and fats from an egg mixture is disclosed herein. The method includes a step of microfiltration of the egg mixture, wherein microfiltration includes pumping across a filter an egg mixture containing egg yolk and egg whites (albumen). An egg powder obtained from egg and a high gel strength egg powder are also disclosed. 1. A method for separating proteins from an egg mixture , the method comprising:(a) obtaining an egg mixture comprising egg-derived lipids and egg-derived proteins; and(b) microfiltration of the egg mixture to obtain an isolated protein composition;wherein the microfiltration comprises pumping the egg mixture across a membrane with a pore size less than 0.40 microns at a pressure of less than 60 psi.2. The method for separating proteins from an egg mixture of claim 1 , wherein the membrane comprises polyvinylidene fluoride.3. The method of claim 1 , wherein microfiltration comprises pumping the egg mixture across a spiral wound membrane.4. The method of claim 1 , wherein microfiltration comprises pumping the egg mixture across a filter with a pore size of equal to or less than 0.30 microns5. The method of claim 1 , wherein microfiltration comprises pumping the egg mixture across a filter with a pore size of equal to or less than 0.20 microns at a pressure of less than about 30 PSI.6. The method for separating proteins from an egg mixture of claim 1 , wherein the egg mixture comprises at least 1 percent egg-derived lipid.7. The method for separating proteins from an egg mixture of claim 1 , wherein the egg mixture comprises at least 5 percent egg-derived lipid.8. The method of claim 1 , wherein the membrane is constructed from a hydrophilic material.9. The method of claim 1 , wherein the pH of the mixture is not manipulated during separation.10. The method of claim 1 , wherein the egg mixture comprises inedible egg.11. The method of claim 1 , wherein the egg mixture comprises edible egg.12. The method of claim 1 , ...

Подробнее
Номер записи: 70
28-03-2019 дата публикации

METHOD OF ECOLOGICAL UTILIZATION OF SILVER CARP

Номер: US20190090521A1
Автор: Duan Rui, MAO Feiwen, WANG Gongcheng, Zhang Boyan, Zhang Junjie, ZHANG Yingdong
Принадлежит:

A method for ecological utilization of silver carp, including the pretreatment of silver carp and the process of making canned fish surimi. The fish meat of silver carp is processed canned surimi. The fish heads and bones are heated and undergo enzymatic hydrolysis by enzymes, and the residues of the filtration are prepared for fish bone powder. A filtration membrane is used to reduce the volume of the filtrate to 50% of fish surimi and then the filtrate is frozen to ice. The frozen part can be added to fish surimi. The transparent part from membrane filtration was used to produce protein powder or ingredients for beverages. Fish offal can be used to produce protein liquid fertilizer. Fish scales and skins can be used to produce collagen. The method adopts ecological utilization, which makes the silver carp meat used effectively, including its processed wastes. The method is a closed cycle process such that that no pollutants or wastes are discharged during the process. 1. A method for the ecological utilization of one or more fish , the method comprising:providing a pretreatment step for one or more fish, the pretreatment step comprising:heating the heads and bones of one or more fish, hydrolyzing the heads and bones of the one or more fish by enzymes;filtering the one or more fish via a filtration membrane to reduce the volume of the filtrate material to 50% of the one or more fish; andfreezing the filtrate material to ice.2. The method of claim 1 , further comprising processing the transparent part of filtrate material to produce protein powder or ingredients for beverages.3. The method of claim 1 , further comprising preparing the residues of the filtrate material for fish bone powder.4. The method of claim 1 , wherein fish offal can be used to produce protein liquid fertilizer.5. The method of claim 1 , wherein fish scales are used to produce collagen.6. The method of claim 1 , wherein the fish is processed canned surimi.7. The method of claim 1 , wherein the ...

Подробнее
Номер записи: 71
28-03-2019 дата публикации

PLANT FRACTIONS HAVING ANTI-PATHOGENESIS PROPERTIES

Номер: US20190091287A1
Автор: Savangikar Chitra Vasant, Savangikar Vasant Anantrao
Принадлежит:

This invention comprises a method of using for anti-pathogenesis effect an improved composition and an improved composition comprising heat stable plant juice soluble plant proteins; the improvement comprising that the composition comprising heat stable plant juice soluble plant protein is essentially a water insoluble concentrated mass free from components more soluble in the plant juice, and enriched in heat stable proteins of the plant juice; dosage forms made from the composition for using for Adiponectin agonist effect for reducing the risk of one or more of a disorder selected from Type II diabetes, hyperlipidemia, atherosclerosis, hypertension, heart disease and obesity and for anti-microbial effect for reducing the risk of or treating the microbial infections in plants and animals, with or without synergistic interaction with other antimicrobial agents. This invention comprises a composition essentially characterized by Infra-red absorption spectrum provided therein. 1. In a method of using for anti-pathogenesis effect an improved composition comprising heat stable plant juice soluble plant proteins; the improvement comprising that the composition comprising heat stable plant juice soluble plant protein is essentially a water insoluble concentrated mass free from components more soluble in the plant juice , and enriched in heat stable proteins of the plant juice.2. An improved composition of heat stable plant juice soluble plant proteins; wherein the improvement comprising in (a) essentially water insoluble property of the concentrate mass , (b) the concentrated mass being essentially free from components more soluble in the plant juice , and (c) being enriched in heat stable proteins in comparison with composition of plant juice solubles; whereinthe composition comprising heat stable plant juice soluble plant protein is essentially a water insoluble concentrated mass free from components more soluble in the plant juice, and enriched in heat stable proteins ...

Подробнее
Номер записи: 72
09-04-2015 дата публикации

FUNCTIONAL PROTEIN DERIVED FROM ANIMAL MUSCLE TISSUE OR MECHANICALLY DEBONED MEAT AND METHOD FOR MAKING THE SAME

Номер: US20150099866A1
Автор: Frost Caitlyn, Kelleher Stephen D.
Принадлежит:

A process for producing a protein product for addition to raw meat wherein the source of the protein product is animal muscle or mechanically deboned meat. The animal muscle tissue is mixed with water and homogenized. Protein in the homogenate is solubilized. Solubilized homogenate is heated to a temperature required for pasteurization and/or sterilization according to known standards. The homogenate is then adjusted to a value at which the protein precipitates. The precipitate is free of bacteria and toxins and can be used as meat or added to raw meat for delivery to a consumer as uncooked meat. 1. A process for producing a protein product obtained from animal muscle tissue for application to raw meat comprising:A) homogenizing the animal muscle tissue and water,B) adjusting the pH of the homogenate to solubilize the protein,C) elevating the temperature of the homogenate to an internal temperature required for pasteurization, sterilization or both,D) chilling the homogenate to an intermediate temperature, andE) precipitating the protein from the chilled homogenate.2. The process as recited in wherein said pH adjustment for solubilizing the protein includes the addition of an acid to obtain a pH value in the range of 2.5≦pH≦4.2.3. The process as recited in wherein said pH adjustment for precipitating includes the addition of a base to increase the pH to a value in the range of 4.2≦pH≦6.4.4. The process as recited in wherein said pH adjustment for precipitating includes the addition of salt.5. The process as recited in wherein said temperature elevation raises the temperature of the solubilized protein to at least 160° F. for pasteurization or to at least 250° F. for 10 minutes for sterilization.6. The process as recited in further comprising dewatering the precipitate to a desired moisture content.7. A protein product produced from animal muscle tissue obtained from animal meat for application to raw meat obtained by:A) mixing and homogenizing the animal muscle ...

Подробнее
Номер записи: 73
26-06-2014 дата публикации

Low Flouride Crustacean Concentrated Hydrolysate Fraction Compositions

Номер: US20140178489A1
Автор: Ervik Jon Reidar, Grimsmo Leif, Jansson Stig Tore Kragh
Принадлежит: Emerald Fisheries AS

Fluorine being present in the exoskeleton of crustaceans, and especially krill represents a problem for using krill as a source for food, feed, food additives and/or feed additives. There has been developed a process for removing such fluorine from krill material by subjecting the krill to disintegration and to an enzymatic hydrolysis process prior to or simultaneously with a removal of the exoskeleton particles producing a fluorine-reduced product. Inherent in the disclosed process is the ability to process krill material with a high polar lipid content for producing superior quality, low fluorine, products suitable for the food and feed as well as the pharmaceutical, nutraceutical and cosmetic industry. 118-. (canceled)19. A concentrated hydrolysate composition comprising a fluoride reduction of at least 85% as compared to an approximate 1 ,500 ppm fluoride value in commercial krill meal.201. The concentrated hydrolysate composition of claim , further comprising a fluoride reduction of at least 90% as compared to an approximate 1 ,500 ppm fluoride value in commercial krill meal.211. The concentrated hydrolysate composition of claim , comprising a fluoride reduction of at least 96% as compared to an approximate 1 ,500 ppm fluoride value in commercial krill meal.221. The concentrated hydrolysate composition of claim , further comprising a dry matter content of at least 45%.231. The concentrated hydrolysate composition of claim , further comprising a dry matter content of at least 52%.241. The concentrated hydrolysate composition of claim , further comprising a dry matter content of at least 55%.251. The concentrated hydrolysate composition of claim , further comprising a dry matter content of at least 59%.261. The concentrated hydrolysate composition of claim , further comprising a lipid content below 5%.271. The concentrated hydrolysate composition of claim , further comprising a lipid content below 4%.281. The concentrated hydrolysate composition of claim , ...

Подробнее
Номер записи: 74
26-03-2020 дата публикации

Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions

Номер: US20200093155A1
Автор: Augustus H. PATTILLO
Принадлежит: Better Meat Co

Provided herein are shelf-stable protein food ingredients, food products comprising the shelf-stable protein food ingredients, methods of their production, and methods of their use. The shelf-stable protein food ingredients comprise cultured fungal biomass and a limited amount of water. Advantageously, the shelf-stable protein food ingredients can be stored, transported, and delivered within the food supply.

Подробнее
Номер записи: 75
26-03-2020 дата публикации

METHOD FOR EXTRACTING SOLUBLE PROTEINS FROM MICROALGAL BIOMASS

Номер: US20200095292A1
Автор: Patinier Samuel
Принадлежит:

The invention relates to a method for preparing a protein isolate of the biomass of microalgae of the genus characterised in that it comprises the following steps: supplying a microalgal biomass produced by fermentation, washing the biomass so as to eliminate the soluble interstitial compounds and concentrating the biomass, mechanically grinding the washed and concentrated biomass in a horizontal ball grinder-type system in order to produce an emulsion, destructuring the emulsion thus produced, triple-phase separation so as to separate the soluble fraction from the fractions containing the lipids and the cell debris, recovery of the soluble fraction thus produced in order to produce the soluble protein isolate, then evaporation, pasteurisation and atomisation of said protein isolate. 17-. (canceled)8Chlorella. A method for preparing a protein isolate from the biomass of microalgae of the genus , comprising:{'i': 'Chlorella', 'providing a microalgal biomass produced by fermentation of microalgae of the genus;'}washing the microalgal biomass so as to eliminate interstitial soluble compounds and concentrate the microalgal biomass;mechanical milling of the washed and concentrated microalgal biomass to obtain an emulsion; (i) by enzymatic predigestion, by treatment with polar solvent, and/or by controlled alkaline treatment targeting the protein fraction of the emulsion; or', '(ii) by adjusting the pH and the temperature, by treatment with a polar solvent, and/or by enzymatic digestion targeting the interface with the lipid fraction of the emulsion;, 'destructuring the obtained emulsion by (i) or (ii), thus resulting in a destructured emulsiontriphase separation so as to separate the soluble fraction from the fractions containing lipids and cell debris;recovering the soluble fraction obtained in this way in order to obtain the soluble protein isolate; thenevaporation, pasteurization and atomization of the protein isolate.9ChlorellaChlorella vulgaris, Chlorella ...

Подробнее
Номер записи: 76
02-06-2022 дата публикации

NOVEL ANGIOTENSIN I-CONVERTING ENZYME (ACE) INHIBITORY PEPTIDES

Номер: US20220169679A1
Автор: Toopcham Tidarat
Принадлежит:

The present disclosure provides fish-derived peptides with ACE inhibitory activity, and methods of producing peptide isolates comprising the fish-derived peptides. The present disclosure also provides pharmaceutical products, dietary supplements, and functional foods including the peptide isolates, and method of lowering blood pressure of a subject by administering to the subject one or more of the fish-derived peptides. 1. A method of producing a peptide isolate , comprising the steps of:mixing fish meat with water to produce an aqueous mixture;adjusting the pH of the aqueous mixture to a basic pH;hydrolyzing the fish meat by adding an alkaline protease to the aqueous mixture and incubating the aqueous mixture under conductions sufficient to produce a hydrolysate.2. The method of claim 1 , wherein the aqueous mixture comprises a ratio of meat to water of about 1:2 to about 1:3.3. The method of claim 1 , wherein the aqueous mixture comprises a protein concentration in a range of about 5% (w/v) to about 15% (w/v) (g protein/ml water).4. The method of claim 1 , wherein the basic pH is in the range of above 7 to about 11.5. The method of claim 1 , wherein the alkaline protease comprises a serine protease.6. The method of claim 1 , wherein the conditions sufficient to produce a hydrolysate comprise incubating for a time period in a range of about 2 hours to about 5 hours.7. The method of claim 1 , wherein the conditions sufficient to produce a hydrolysate comprise incubating at a temperature in the range of about 40° C. to about 70° C.8. The method of claim 1 , wherein the method further includes a step of removing cellular debris from the hydrolysate following the hydrolyzing step.9. The method of claim 8 , wherein the removing cellular debris comprises centrifuging and filtering the hydrolysate to obtain a supernatant.10. The method of claim 1 , wherein the hydrolyzing step further includes terminating a hydrolysis reaction by heating the hydrolysate to a temperature ...

Подробнее
Номер записи: 77
09-06-2022 дата публикации

Cheese and yogurt like compositions and related methods

Номер: US20220174972A1
Автор: Arie Abo, Inja RADMAN, Matt Gibson
Принадлежит: New Culture Inc

Provided herein are cheese and yogurt compositions and the methods of making the same using one or more recombinant proteins.

Подробнее
Номер записи: 78
13-05-2021 дата публикации

METHOD FOR ISOLATION OF PROTEIN FROM PLANT MATERIAL

Номер: US20210137134A1
Автор: Kozlowska Magdalena, Rachwal Danuta Alina, Stanczyk Lukasz, Wnukowski Piotr
Принадлежит: NapiFeryn BioTech sp. z o.o

The present invention concerns a process wherein native and functional protein isolates can be successfully obtained from plant material such as oilseeds, legumes and lentils. This can be achieved by a proper pre-treatment of the plant material, followed by a method of extracting proteins under mild and non-destructive conditions using an aqueous solvent, followed by fractionation, concentration and further purification using a novel combination of GRAS organic solvents. 1. A process for the preparation of a protein isolate from plant material , wherein said plant material comprises between 10 and 50 wt % on dry weight basis of proteins , said process comprising the steps of:a) crushing or comminuting the plant material to produce a solid cake;b) extracting the solid cake obtained in step a) using a first solvent comprising at least 90 wt % of water, based on the total weight of the first solvent, to obtain a mixture of a first solid fraction and a first liquid fraction;c) separating the first liquid fraction from the first solid fraction;d) preparing a protein concentrate from the first liquid fraction obtained in step c), wherein the protein concentrate comprises 50 to 90 wt % of water, based on the total weight of the protein concentrate, wherein protein is dissolved in the first solvent and/or wherein protein is present in a second solid fraction, wherein the protein content in the concentrate is at least 40 wt %, based on total dry weight of the concentrate;e) adding a second solvent to the protein concentrate obtained in step d), wherein the second solvent comprises at least 90 wt % of a alcohol having 1 to 5 carbon atoms which is miscible with water at room temperature, based on the total weight of the second solvent;f) separating the mixture obtained in step e) into a second liquid fraction and a third solid fraction using a technique chosen from the group consisting of filtration, sedimentation, centrifugation and combinations thereof, wherein the protein ...

Подробнее
Номер записи: 79
07-05-2015 дата публикации

Nutritive Fragments and Proteins with Low or No Phenylalanine and Methods

Номер: US20150126441A1
Автор: Berry David Arthur, Bohigian Brett Adam, Chillakuru Rajeev, Hamill Michael J., Kramarczyk John F., Silver Nathaniel W., von Maltzahn Geoffrey
Принадлежит:

Nutritive proteins comprising no phenylalanine (Phe) are provided. In some embodiments the nutritive proteins comprise at least one of a level of a) a ratio of branch chain amino acid residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of branch chain amino acid residues to total amino acid residues present in a benchmark protein; b) a ratio of leucine residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of leucine residues to total amino acid residues present in a benchmark protein; and c) a ratio of essential amino acid residues to total amino acid residues present in the nutritive protein equal to or greater than the ratio of essential amino acid residues to total amino acid residues present a benchmark protein. Also provided are nucleic acids encoding the proteins, recombinant microorganisms that make the proteins, methods of making the proteins using recombinant microorganisms, compositions that comprise the proteins, and methods of using the proteins, among other things. The compositions are useful, for example, to provide protein in the diet of subjects with a disorder characterized by accumulation of Phe in the body. 1159.-. (canceled)160. An isolated nutritive protein comprising a first polypeptide sequence , wherein the first polypeptide sequence comprises: a. a ratio of Phe residues to total amino acids residues equal to or lower than 5% and/or 10 or fewer Phe residues; and b. a ratio of essential amino acid residues to total amino acid residues of at least 34%.161. The isolated nutritive protein of claim 160 , wherein the nutritive protein comprises an aqueous solubility of at least 12.5 g/l at pH7 and/or a simulated gastric digestion half-life of less than 60 minutes.162. The isolated nutritive protein of claim 160 , wherein the first polypeptide sequence is at least 20 claim 160 , 50 claim 160 , or 100 amino acids in length.163. The isolated ...

Подробнее
Номер записи: 80
03-05-2018 дата публикации

Corn protein isolate and methods of manufacturing same

Номер: US20180118780A1
Автор: Craig A. Wilson, Eugene Max Peters, Jr., Guo-Hua Zheng, Michael A. Porter, Yumin Chen
Принадлежит: Cargill Inc

Aspects of the present invention provide a corn protein isolate, comprising at least about 85 wt % corn protein on a dry basis; an “a*” color value ranging from about −0.5 and 1.5, and a “b” color value ranging from about 10 and 25; and less than about 1.5% oil on a dry basis. Further aspects include methods of making the same.

Подробнее
Номер записи: 81
25-08-2022 дата публикации

ECONOMICAL PROCESS FOR THE ISOLATION OF FUNCTIONAL PROTEIN FROM PLANTS

Номер: US20220264907A1
Автор: Bussmann Paulus Josephus Theodorus, de Jong Govardus Adrianus Hubertus, Geerdink Peter, Hylkema Nienke
Принадлежит:

The invention relates to a method for obtaining a protein from a plant material, wherein the method comprises the steps of i) mechanically disrupting the plant cells to obtain a plant juice in the presence of a reducing agent, ii) treating the plant juice to cause aggregation of chloroplast membranes, iii) removing the aggregated chloroplast membranes by precipitation and/or microfiltration, iv) subjecting the plant juice to ultrafiltration, and v) subjecting the soluble plant protein concentrate to hydrophobic column adsorption to remove residual chlorophyll, phenolic compounds and off-odors in a single column passage. The present invention also pertains to an apparatus and system for plant protein isolation based on this method. The isolated proteins can be economically obtained in batch scale and in large scale. Further, the invention is directed to a protein obtained by the method of the invention, a food product comprising thereof, and a use thereof. 2. A method according to claim 1 , wherein the extraction composition comprising a reducing agent claim 1 , further comprises at least one selected from a divalent ion source claim 1 , water and a buffering agent claim 1 , and a combination thereof claim 1 , preferably wherein said chelating agent claim 1 , buffering agent and/or divalent ion source is food grade claim 1 , more preferably wherein said divalent ion source is calcium chloride.3. A method according to any of or claim 1 , wherein the reducing agent is metabisulfite.4. A method according to any one of the proceeding claims claim 1 , wherein said plant juice after addition of said extraction composition comprises a dry matter content of up to 10 wt % based on the total weight of the plant juice.5. A method according to any one of the proceeding claims claim 1 , wherein said treating step involves heating the plant juice to a temperature of between about 40° C. to 60° C. claim 1 , preferably wherein after the heating said the heated juice is cooled by ...

Подробнее
Номер записи: 82
25-08-2022 дата публикации

Egg-based liquid mixture with low cholesterol content

Номер: US20220264929A1
Автор: Antonio Luis ALVAREZ SANCHEZ
Принадлежит: Alvarez Camacho SL

An egg-based liquid mixture includes egg white and egg yolk. The total cholesterol content is reduced by at least 50% with respect to the total cholesterol content of a natural egg and the caloric content is reduced by at least 40% with respect to the caloric content of a natural egg.

Подробнее
Номер записи: 83
25-04-2019 дата публикации

PROCESS FOR PREPARING A PUMPABLE BROTH COMPOSITION

Номер: US20190116832A1
Автор: CAPPOZZO Jack C., Dake Roger L., Lynch Stephanie
Принадлежит:

This disclosure provides a high quality soluble protein composition and the processes of making the same. According to the disclosed methods, a non-pumpable broth may be converted into a pumpable broth by using a filtration means. The resulting compositions are shelf-stable, easy to use and have excellent nutritional values as compared to other protein products. 1. A method of making a pumpable composition , comprising:(a) applying a starting composition to a filtration means, said filtration means having a pore size of 500 nanometers (nm) or smaller,(b) allowing the starting composition to pass through the filtration means, and(c) collecting permeate that passes through said filtration means to obtain said pumpable composition,wherein said composition obtained in step (c) is pumpable at refrigeration temperature.2. The method of claim 1 , wherein said pumpable composition obtained in step (c) has at least 50% (w/w) solids.3. The method of claim 1 , wherein said pumpable composition obtained in step (c) has collagen concentration of 10% (w/w) or lower.4. The method of claim 1 , wherein hydroxyproline constitutes less than 3% (w/w) of total amino acids in said pumpable composition obtained in step (c).5. The method of claim 1 , wherein proline constitutes less than 7% (w/w) of total amino acids in said pumpable composition obtained in step (c).6. The method of claim 1 , wherein glycine constitutes less than 11% (w/w) of total amino acids in said pumpable composition obtained in step (c).7. The method of claim 1 , wherein said filtration means is selected from the group consisting of microfiltration claim 1 , ultrafiltration claim 1 , nanofiltration claim 1 , reverse osmosis claim 1 , membrane and combination thereof.8. The method of claim 1 , wherein said filtration means has a pore size between 100 nm and 500 nm.9. The method of claim 1 , wherein said animal source is poultry.10. The method of claim 1 , wherein said starting composition is subjected to a separation ...

Подробнее
Номер записи: 84
25-04-2019 дата публикации

CORN PROTEIN PRODUCT HAVING DECREASED FREE SULFITE LEVELS & METHOD FOR MANUFACTURING SAME

Номер: US20190116851A1
Автор: Porter Michael A., YEHIA Hadi Nayef, ZHENG Guo-Hua
Принадлежит: Cargill, Incorporated

Described herein is a corn protein product comprising greater than about 20% corn protein on a dry weight basis and a free sulfite concentration of less than 150 ppm on an as-is basis. Also disclosed herein is a method to obtain this corn protein product including the steps of providing a protein-rich stream derived from a wet corn milling operation, wherein the protein-rich stream comprises greater than 20% corn protein on a dry weight basis, and treating the protein-rich stream with an oxidant, preferably hydrogen peroxide. 1. A corn protein product , comprising:(a) greater than about 20% corn protein on a dry weight basis; and(b) a free sulfite concentration of less than 150 ppm on an as-is basis.23-. (canceled)4. The product of claim 1 , comprising a free sulfite concentration of less than 10 ppm on an as-is basis.5. (canceled)6. The product of claim 1 , wherein the corn protein is between about 90% and 98% on a dry weight basis.7. The product of claim 1 , wherein a source of the corn protein is corn gluten meal claim 1 , corn protein concentrate claim 1 , corn germ meal claim 1 , or corn protein isolate.810-. (canceled)11. The product of claim 1 , comprising a digestible carbohydrate content less than 35% on a dry weight basis.12. The product of claim 1 , wherein the corn protein product is for human and animal consumption.13. A method claim 1 , comprising:a. providing a protein-rich stream derived from a wet corn milling operation, wherein the protein-rich stream comprises greater than 20% corn protein on a dry weight basis;b. treating the protein-rich stream with an oxidant to obtain a corn protein product having a free sulfite concentration of less than 150 ppm on an as-is basis.14. The method of claim 13 , wherein at least 1.8 moles and no more than 10 moles of the oxidant is added to oxidize 1 mole of free sulfite in the protein-rich stream.15. The method of claim 13 , wherein the protein-rich stream is germ meal gluten meal claim 13 , corn protein ...

Подробнее
Номер записи: 85
16-04-2020 дата публикации

EGG YOLK FRACTIONATION

Номер: US20200113205A1
Автор: Rudie Noel G., Stube Alicia, Vance Daniel L.
Принадлежит: MICHAEL FOODS, INC.

Liquid egg yolk can be fractionated into water soluble and precipitated lipophilic fractions without the need to freeze or add carbohydrate(s). A composition that includes egg yolk and an excess of water has its pH downwardly adjusted before being gravitationally separated into low and high density fractions, with the former including no more than 5% of the granules from the egg yolk. 1. A method for fractionating liquid egg yolk into water soluble and precipitated lipophilic fractions , said method comprising:a) introducing to a composition that comprises egg yolk and purified water, the volume of said water being from 1 to 10 times the volume of said egg yolk, sufficient food grade acid so as to decrease the pH of said composition to from 4 to 6, thereby providing a pH-adjusted composition, andb) without freezing or adding carbohydrate thereto, gravitationally separating said pH-adjusted composition into water soluble and precipitated lipophilic fractions, wherein less than 5% (w/w) of the granules from said egg yolk are present in said water soluble fraction,each step of said method being conducted at a temperature of from 0° to 60° C.2. The method of wherein said liquid egg yolk comprises raw egg yolk.3. The method of wherein said liquid egg yolk consists of raw egg yolk.4. The method of wherein said liquid egg yolk comprises reconstituted egg yolk.5. The method of wherein said liquid egg yolk consists of reconstituted egg yolk.6. (canceled)7. The method of wherein said purified water has a metal ion concentration no greater than 50 ppm.8. The method of wherein said composition is agitated prior to and during introduction of said food grade acid.9. The method of wherein the pH of said pH-adjusted composition is from 5.0 to 5.6.10. The method of wherein each step of said method is conducted at a temperature of no more than 30° C.11. The method of wherein each step of said method is conducted at a temperature of no more than 25° C.12. The method of wherein each ...

Подробнее
Номер записи: 86
16-04-2020 дата публикации

METHOD FOR CONCENTRATING PROTEIN IN GRAIN POWDER

Номер: US20200113208A1
Автор: CHO Seong Jun, Han Sung Wook, Hong Young Ho, KANG Kyeong Il, Park Seung Won, RYU Je Hoon, SEO Hyo Jeong
Принадлежит: CJ CHEILJEDANG CORPORATION

Provided are a method of concentrating protein in grain powder, grain powder including protein that has been concentrated by using the method, and a feed additive including the grain powder including concentrated protein. According to the method of concentrating protein in grain powder, grain powder is treated with enzyme to increase the water-soluble saccharide content in a source, and by inoculating bacteria or yeast and fermentation, the increased water-soluble saccharide is removed, leading to a higher concentration of protein. Thus, the protein content ratio increase effects and the function of grain powder as a protein source are enhanced. 1. A method of concentrating protein in grain powder , the method comprising:treating grain powder with enzyme to decompose structural carbohydrate; andinoculating yeast into the grain powder to perform fermentation.2Saccharomyces.. The method of claim 1 , wherein the yeast is genus3. The method of claim 1 , wherein the grain powder is corn gluten.4. The method of claim 1 , wherein the fermentation is solid-state fermentation.5. The method of claim 1 , wherein the structural carbohydrate comprises at least one selected from the group consisting of starch claim 1 , cellulose claim 1 , hemicellulose claim 1 , or pectin.6. The method of claim 1 , wherein the enzyme is α-amylase or glucoamylase.7. The method of claim 1 , wherein the enzyme is used in an amount of 0.1 to 1 part by weight based on 100 parts by weight of the grain powder. This application is a Divisional of copending application Ser. No. 15/741,447, filed on Jan. 2, 2018, which was filed as PCT International Application No. PCT/KR2016/010705 on Sep. 23, 2016, which claims the benefit under 35 U.S.C. § 119(a) to Patent Application No. 10-2015-013660, filed in Korea on Sep. 25, 2015, and Patent Application No. 10-2016-0031463, filed in Korea on Mar. 16, 2016 all of which are hereby expressly incorporated by reference into the present application.The present ...

Подробнее
Номер записи: 87
16-04-2020 дата публикации

FRACTIONATED STILLAGE SEPARATION AND FEED PRODUCTS

Номер: US20200113209A1
Автор: Dieker Kurt A., Gallop Charles C., Gerken Christopher Riley William, Pereira John A.
Принадлежит:

This disclosure describes methods to separate solids from liquids in a production facility. A process separates components in the process stream by applying non-condensable media to create density differences and then using a mechanical device to separate the solids from the liquids based on the density difference. The process produces the liquids and solids, which may be further processed to create valuable animal feed products. 1. A method for separating components in a process stream , the method comprising:receiving a process stream having a mixture of components of one or more liquids and one or more solids;adding a non-condensable media to the mixture to change a density of each of the components, wherein the non-condensable media comprises at least one of air, carbon dioxide, nitrogen, or oxygen;separating the one or more liquids and the one or more solids of the process stream using at least one of a sedicanter centrifuge, a decanter centrifuge, a disk stack centrifuge, a cyclone, a hydrocyclone, or a settling tank, to provide a separated solids stream and a separated liquids stream;separating the separated liquids stream with a first separation device to provide a light emulsion phase and a heavy phase with suspended solids; andproviding products of oil, heavy phase solids, and heavy phase liquids from the light emulsion phase.2. The method of claim 1 , wherein the first separation device comprises at least one of a dissolved air floatation device claim 1 , an open tank dissolved air floatation device claim 1 , a settling tank claim 1 , or a hydrocyclone.3. The method of claim 1 , further comprising separating the heavy phase with suspended solids with a second separation device to provide a clarified heavy phase and a light phase concentrate.4. The method of claim 3 , wherein the second separation device comprises at least one of a dissolved air floatation device claim 3 , an open tank dissolved air floatation device claim 3 , a filter press claim 3 , a ...

Подробнее
Номер записи: 88
19-05-2016 дата публикации

PROTEIN RICH FOOD INGREDIENT FROM BIOMASS AND METHODS OF PRODUCTION

Номер: US20160135480A1
Автор: Domaille Peter, Flatt James H., Rutt George C., Toledo Gerardo V.
Принадлежит:

The present invention provides a protein material and food ingredient from a sustainable and stable source. The sustainable and stable source of the food or food ingredient is cellular biomass, for example an algal or microbial biomass. The invention discloses that the cellular biomass can be subjected to a series of steps to derive the protein material and food or food ingredient, which has high nutritional content and has pleasing organoleptic properties.

Подробнее
Номер записи: 89
08-09-2022 дата публикации

Methods and Apparatus for Producing Protein and Fiber Concentrates from Spent Grain

Номер: US20220279812A1
Автор: Lundgren Eric L.
Принадлежит:

A method for obtaining one or more fiber rich and one or more protein rich fractions from spent grain, SG, the method comprising: dehydrating (S) wet spent grain, WSG, into dehydrated spent grain, DSG, by arranging the WSG on at least one dehydration surface, wherein the dehydration surface comprises a net with apertures arranged to allow air to penetrate without the spent grain falling through, and wherein a conditioned air movement system is arranged to move air over, under the dehydration surface as well as through the apertures, and comminuting (S) the DSG by a comminution reactor comprising a spinnable shaft and two or more processing chambers, separated by segmented divider plates, wherein each processing chamber comprises one rotor disc attached to the shaft and one or more vortex generators placed at respective apex corners of stationary side walls of the processing chambers, wherein the DSG is fed into the comminution reactor and fiber-rich and protein-rich fractions are liberated from the DSG by means of a non-linear vortex flow of DSG and liberated products generated in the processing chambers. 1402. A method for obtaining one or more fiber rich and one or more protein rich fractions from spent grain , SG , () , the method comprising:{'b': 1', '402', '402', '401, 'dehydrating (S) wet spent grain, WSG, () into dehydrated spent grain, DSG, by arranging the WSG () on at least one dehydration surface (),'}{'b': 401', '403', '410', '403', '403, 'wherein the dehydration surface () comprises a planar structure with apertures () arranged to allow air to penetrate without the spent grain falling through, and wherein a conditioned air movement system () is arranged to move air along above and below the dehydration surfaces and through the apertures () and past the SG (), and'}{'b': 2', '310', '381', '382', '383, 'comminuting (S) the DSG by a comminution reactor () comprising a spinnable shaft () and two or more processing chambers (), separated by segmented divider ...

Подробнее
Номер записи: 90
08-09-2022 дата публикации

GRYLLUS BIMACULATUS EXTRACT AND METHOD FOR PREPARING THE SAME

Номер: US20220279813A1
Автор: Bae Su Jin, Kim Hyung Cheol, KIM Yeo Jin, PARK Hong Wook, Shin Dong Joo
Принадлежит: CJ CHEILJEDANG CORPORATION

The present application relates to a extract and a method for preparing the same. 1Gryllus bimaculatusGryllus bimaculatus. A method for preparing a extract , the method comprising: a step for heating a at a temperature of 100° C. or more; and a step for treating a product of the heating with a proteolytic enzyme.2Gryllus bimaculatus. The method for preparing a extract of claim 1 , wherein the heating time is 10 to 60 minutes.3Gryllus bimaculatusGryllus bimaculatus. The method for preparing a extract of claim 1 , further comprising a step for pulverizing a heated after the heating step.4Gryllus bimaculatusGryllus bimaculatusGryllus bimaculatus. The method for preparing a extract of claim 3 , wherein a pulverized product of the pulverization has a solids content of 1.25 to 20 wt % based on the total weight of the pulverized product.5Gryllus bimaculatus. The method for preparing a extract of claim 1 , wherein the proteolytic enzyme includes at least one selected from the group consisting of: pepsin claim 1 , trypsin claim 1 , Flavourzyme® claim 1 , Protamex® claim 1 , papain claim 1 , alpha-chymotrypsin claim 1 , and pancrease.6Gryllus bimaculatusGryllus bimaculatus. The method for preparing a extract of claim 1 , wherein the proteolytic enzyme is treated in a concentration of 0.5 to 160 parts by weight claim 1 , with respect to a total of 100 parts by weight of the solids content of the heated product.7Gryllus bimaculatus. The method for preparing a extract of claim 1 , wherein the proteolytic enzyme is treated for 5 minutes to 5 hours.8Gryllus bimaculatus. The method for preparing a extract of claim 1 , further comprising a step for powdering a product of the enzyme treatment.9Gryllus bimaculatus. The method for preparing a extract of claim 8 , wherein the step for powdering a product of the enzyme treatment includes at least one selected from among hot-air drying claim 8 , freeze-drying claim 8 , and spray-drying claim 8 , of the product of the enzyme treatment. ...

Подробнее
Номер записи: 91
08-09-2022 дата публикации

PROTEIN HYDROLYSATE DERIVED FROM BLUE-BACKED FISH

Номер: US20220279814A1
Автор: ALLAUME Patrick, CHATAIGNER Mathilde, DINEL Anne-Laure, GUERARD Fabienne, JOFFRE Corinne, LE GRAND Fabienne, LEPOUDERE Anne, OROY Cloé, PALLET Véronique
Принадлежит:

A protein hydrolysate obtained from at least one protein source from bluefish having (i) a degree of hydrolysis (DH) of at least 10%, (ii) at least 80% water-soluble protein with a molecular weight of less than 1000 Da, (iii) at least 0.3% phospholipids, and (iv) at least 0.5% DHA and EPA. 112.-. (canceled)13. A Protein hydrolysate obtained from at least one protein source from bluefish comprising:(I) a degree of hydrolysis (DH) of at least 10%,(II) at least 80% of water-soluble proteins with a molecular weight of less than 1000 Da,(III) at least 0.3% of phospholipids, and(IV) at least 0.5% of DHA and EPA.14. The protein hydrolysate according to claim 13 , wherein said protein source is at least derived from bluefish heads.1513. Protein hydrolysate according to claim 13 , wherein said protein hydrolysate is supplemented with docosahexaenoic acid (DHA).16. The protein hydrolysate according to claim 13 , wherein the protein hydrolysate is obtained by an enzymatic hydrolysis process comprising the steps of:(a) providing a protein source;(b) grinding said protein source;(c) optionally, adjusting the pH;(d) adding at least one hydrolysing enzyme;(e) heating;(f) separation; and(g) drying.17. A food composition comprising at least one protein hydrolysate as defined in claim 13 , wherein the food composition is a complete food or a food supplement claim 13 , in particular a functional food or nutraceutical.18. The food composition according to claim 17 , wherein said food composition is a food supplement claim 17 , in particular a functional food or nutraceutical for humans.19. The food composition according to claim 17 , wherein said food composition is a pet food claim 17 , preferably a dog or cat food.20. A method of preparing a protein hydrolysate as defined in claim 13 , comprising the steps of:(a) providing a protein source;(b) grinding said protein source;(c) optionally, adjusting the pH;(d) adding at least one hydrolysing enzyme;(e) heating;(f) separation; and(g) ...

Подробнее
Номер записи: 92
07-08-2014 дата публикации

METHOD AND COMPOSITIONS FOR CONSUMABLES

Номер: US20140220217A1
Автор: Brown Patrick, Eisen Michael, Solomatin Sergey, VARADAN RANJANI, Vrljic Marija
Принадлежит: Maraxi, Inc.

Disclosed herein are improved methods and compositions which more accurately replicate the characteristics that consumers value in the preparation and consumption of meat and which overcome the shortcomings and drawbacks of current meat substitutes. 1162.-. (canceled)163. A meat substitute product , comprising:a) a muscle replica;b) a fat tissue replica; andc) a connective tissue replica;wherein said muscle replica, fat tissue replica, and/or connective tissue replica are assembled in a manner that approximates the physical organization of meat.164. The meat substitute product of claim 163 , comprising two or more of said muscle replica claim 163 , fat tissue replica claim 163 , and connective tissue replica.165. The meat substitute product of claim 163 , wherein (i) said muscle replica accounts for 40-90% of said product by weight claim 163 , (ii) said fat tissue replica accounts for 1-60% of said product by weight claim 163 , and (iii) said connective tissue replica accounts for 1-30% of said product by weight.166. The meat substitute product of claim 163 , comprising:a) 60-90% water;b) 5-30% protein content;c) 1-20% of a fat or fat replica;wherein said protein content comprises one or more isolated, purified plant proteins.167. The meat substitute product of claim 166 , wherein said protein content is derived from a non-animal source.168. The meat substitute product of claim 167 , wherein said non-animal source is a plant source claim 167 , or a genetically modified yeast or bacteria.169. (canceled)170. The meat substitute product of claim 163 , wherein 50% or more of said protein content by weight are one or more isolated purified proteins.171. The meat substitute product of claim 170 , wherein each of said one or more isolated proteins is isolated and purified separately from different plant species.172. The meat substitute product of claim 170 , wherein one or more of said isolated proteins is selected from the group consisting of: hemoglobin claim 170 , ...

Подробнее
Номер записи: 93
09-05-2019 дата публикации

PROTEIN-CONTAINING POWDER AND METHOD OF PRODUCING THEREOF

Номер: US20190133150A1
Автор: JEONG Ho Jun, Lee Eun Jung, LEE Il Nam
Принадлежит:

The present disclosure relates to a method of producing a protein-containing powder including: (a) providing a protein-containing raw material; (b) freezing the protein-containing raw material at −196° C. to −80° C.; and (c) grinding the protein-containing raw material to obtain the protein-containing powder, wherein an average particle size of the protein-containing powder is smaller than a cell size of the protein-containing raw material. 1. Method of producing a protein-containing powder comprising:(a) providing a protein-containing raw material;(b) freezing the protein-containing raw material at −196° C. to −80° C.; and(c) grinding the protein-containing raw material to obtain the protein-containing powder,wherein an average particle size of the protein-containing powder is smaller than a cell size of the protein-containing raw material.2. The method of claim 1 , wherein the protein-containing raw material is bean claim 1 , and the average particle size of the protein-containing powder is 5 to 30 μm.3. The method of claim 2 , wherein the bean is selected from the group consisting of soybean claim 2 , black bean claim 2 , and pea.4. The method of claim 1 , further comprising: drying the protein-containing raw material at 30 to 50° C. for 4 to 12 hours after step (a).5. The method of claim 1 , further comprising: drying the protein-containing powder at 20 to 45° C. for 2 to 10 hours after step (c).6. The method of claim 1 , wherein the protein-containing powder has a higher nutrient retention rate than the protein-containing raw material.7. The method of claim 1 , wherein the protein-containing powder has a higher in vivo digestion rate than the protein-containing raw material.8. The method of claim 1 , wherein the protein-containing raw material is an edible insect claim 1 , and the average particle size of the protein-containing powder is 10 to 60 μm.9. The method of claim 8 , wherein the edible insect is cricket or mealworm.10. The method of claim 9 , further ...

Подробнее
Номер записи: 94
09-05-2019 дата публикации

Corn protein concentrate and methods of manufacturing same

Номер: US20190133158A1
Автор: Craig A. Wilson, Eugene Max PETERS, Guo-Hua Zheng, Hadi Nayef Yehia, Michael A. Porter, Yumin Chen
Принадлежит: Cargill Inc

Described herein is a corn protein concentrate comprising 55%-80% corn protein on a dry basis, an a* color value between about 0 and 4, and a b* color value between about 15 and 3, and less than about 2% oil on a dry basis; and a method of manufacturing the same.

Подробнее
Номер записи: 95
16-05-2019 дата публикации

METHODS OF BLANCHING A MICROCROP AND HIGH-CONCENTRATION PROTEIN PRODUCTS DERIVED THEREFROM

Номер: US20190142041A1
Автор: Kasat Girish, Lovas Brian, Weaver Harvey
Принадлежит:

The present disclosure relates, in some embodiments, to methods for blanching a microcrop (e.g., aquatic species, ) and a high-concentration protein product derived therefrom. The present disclosure relates to a method of processing a biomass to generate a protein product, where the method may include: contacting a first portion of the biomass with a first volume of blanching solution to generate a first blanched biomass, dewatering the first portion of the blanched biomass to generate a separated solution; and drying the first blanched biomass to generate at least one of a first protein concentrate flake and a first protein concentrate granule. According to some embodiments, at least one of the first protein concentrate flake and the first protein concentrate granule may comprise at least 45% protein with the protein PDCASS value of at least 0.88. 1. A method of processing a biomass to generate a high-concentration protein product , the method comprising: wherein contacting comprises at least one of applying the first volume of blanching solution to at least one surface of the first portion of the biomass and submerging the first portion of the biomass in a wave of blanching solution, and', 'wherein the first volume of blanching solution has a temperature of at least 60° C.;, 'contacting a first portion of the biomass with a first volume of blanching solution to generate a first blanched biomass,'}dewatering the first portion of the blanched biomass to generate a separated solution;drying the first blanched biomass to generate at least one of a first protein concentrate flake and a first protein concentrate granule.2. The method of wherein contacting the first portion of the biomass is performed at a product flow rate ratio selected from: about 8:1 claim 1 , or about 7.5:1 claim 1 , or about 7:1 claim 1 , or about 6.5:1 claim 1 , or about 6:1 claim 1 , or about 5.5:1 claim 1 , or about 5:1 claim 1 , or about 4.5:1 claim 1 , or about 4:1 claim 1 ,3. The method of ...

Подробнее
Номер записи: 96
07-05-2020 дата публикации

Recombinant animal-free food compositions and methods of making them

Номер: US20200138066A1
Автор: David ANCHEL
Принадлежит: Clara Foods Co

Provided herein are recombinant animal-free food compositions comprising egg-white proteins such as ovalbumin, ovotransferrin and lysozyme and methods of making such food compositions.

Подробнее
Номер записи: 97
01-06-2017 дата публикации

HIGHLY EMULSIFIABLE ALBUMEN HYDROLYSATE

Номер: US20170150737A1
Автор: Hatta Hajime, Horimoto Yasumi, Ise Shuntaro, Nagata Saki, Sho Sakiko, Takagi Mayuko, Wang Yu
Принадлежит:

The present invention addresses the problem of providing an albumen hydrolysate that has emulsifiability, emulsion stability and heat coagulability. An albumen hydrolysate obtained by hydrolysis of albumen with a protease, wherein the dry weight of a precipitate formed by adding nine times the amount of 0.4 M trichloroacetic acid (TCA) to the albumen hydrolysate is 60% or more relative to the dry weight of albumen treated in the same manner. 1. An albumen hydrolysate obtained by hydrolysis of albumen with a protease , wherein the dry weight of a precipitate formed by adding nine times the amount of 0.4 M trichloroacetic acid (TCA) to the albumen hydrolysate is 60% or more relative to the dry weight of albumen treated in the same manner.2BacillusAspergillus.. The albumen hydrolysate according to claim 1 , wherein the protease is a protease extracted from a microorganism belonging to the genus or3BacillusBacillus stearothermophilus.. The albumen hydrolysate according to claim 2 , wherein the microorganism belonging to the genus is4AspergillusAspergillus oryzae.. The albumen hydrolysate according to claim 2 , wherein the microorganism belonging to the genus is5. The albumen hydrolysate according to claim 1 , wherein the absorbance (500 nm) claim 1 , when the albumen hydrolysate is emulsified with an equal amount of an oil and the emulsified liquids immediately after the emulsification and after the elapse of one hour are diluted to 200 times with a 0.1% SDS liquid claim 1 , is 0.1 or more.6. An emulsifier comprising the albumen hydrolysate according to as an active ingredient.7. An emulsion stabilizer comprising the albumen hydrolysate according to as an active ingredient.8. A processed food comprising the albumen hydrolysate according to .9. A process for producing an albumen hydrolysate claim 1 , comprising the step of hydrolyzing albumen with a protease at 45° C. to 70° C. and a pH of 6 to 9 for 0.5 hours to 2 hours.10. The process for producing an albumen ...

Подробнее
Номер записи: 98
22-09-2022 дата публикации

METHOD FOR PRODUCING AQUATIC MACROPHYTE MEAL FOR ANIMAL FEEDS AND AQUATIC MACROPHYTE MEAL OBTAINED

Номер: US20220295823A1
Автор: DE SOUZA FONSECA Marcus Cesar
Принадлежит:

Management and processing of floating aquatic plants such as the species (Araceae) and other water macrophytes produce (I) macrophyte paste, (II) macrophyte broth, (III) macrophyte bagasse, (IV) macrophyte bran and (V) macrophyte protein concentrates. The interaction of these by-products with ingredients used in animal and human feed significantly increase the final protein concentration of the feed obtaining high potential to supply animal and human demands for protein. The system provides a sustainable model for protein production that provides the essential benefits of treating effluent with high concentrations of organic matter in bodies of water such as rivers, lakes and dams to thereby provide an incalculable capacity for producing animal feeds and great potential for meeting human demand for protein. 16-. (canceled)7. A method for producing protein by processing of floating water macrophytes , the method comprising:grinding the floating water macrophytes, the grinding including grinding of leaf, stem, and root portions of the floating water macrophytes to obtain a ground paste having more than 90% water and a balance of plant nutrients, mineral and microscopic particles from the floating water macrophyte habitat;pressing the ground paste to obtain a broth of the floating water macrophytes containing plant nutrients;separating the floating water macrophyte bagasse from the broth, the bagasse comprising less than 90% of water and mineral and microscopic particles from the floating water macrophyte habitat;mixing the macrophyte broth with soybean meal in volumetric proportion of 1 part of a soybean meal to 3 parts of the macrophyte broth to obtain a macrophyte bran; andconfiguring the macrophyte bran into a desired shape.8. The method of claim 7 , wherein a grass cutter is used for grinding the floating water macrophytes.9. The method of claim 7 , wherein centrifugation is used to separate the bagasse from the broth.10. The method of claim 7 , further comprising ...

Подробнее
Номер записи: 99
22-09-2022 дата публикации

PROTEIN POWDER

Номер: US20220295824A1
Автор: FREDERIX Sofie, Greden Karl
Принадлежит:

The present invention provides a process for the production of a protein powder having an improved solubility and taste profile from brewer's spent grain. The process comprises nanofiltration at a specified applied pressure. The present invention also provides a protein powder produced from brewer's spent grain, a process for producing food or beverage products incorporating the protein powder, and food or beverage products comprising the protein powder. 1. A process for producing a protein powder from a grain material selected from brewer's spent grain , barley and barley malt , wherein the process comprises:a) subjecting an aqueous slurry of the grain material to enzymatic protein hydrolysis to produce a liquid protein stream;b) removing solids from the liquid protein stream;c) subjecting the liquid protein stream to microfiltration to obtain a microfiltration permeate comprising protein and a microfiltration retentate;d) subjecting the microfiltration permeate to nanofiltration at an applied pressure of from 1.0 bar (100 kPa) to 8.0 bar (800 kPa) to obtain a nanofiltration permeate and a nanofiltration retentate comprising protein; ande) processing the nanofiltration retentate to produce the protein powder.2. A process according to claim 1 , wherein the grain material is brewer's spent grain.3. A process according to or claim 1 , wherein the nanofiltration is carried out at an applied pressure of from 1.3 bar (130 kPa) to 5.0 bar (500 kPa) claim 1 , preferably from 1.3 bar (130 kPa) to 4.0 bar (400 kPa).4. A process according to claim 3 , wherein the nanofiltration is carried out at an applied pressure of from 1.3 bar (130 kPa) to 3.3 bar (330 kPa) claim 3 , preferably from 1.4 bar (140 kPa) to 3.2 bar (320 kPa) claim 3 , preferably from 1.5 bar (150 kPa) to 3 bar (300 kPa).5. A process according to any preceding claim claim 3 , wherein the nanofiltration is carried out using a nanofiltration membrane having a molecular weight cut-off (MWCO) of from 500 to 2 ...

Подробнее
Номер записи: 100