СПОСОБ ПОЛУЧЕНИЯ ЩЕЛОЧНЫХ ГИДРОЛИЗАТОВ РАСТИТЕЛЬНЫХ БЕЛКОВ

Группа изобретений относится к пищевой, сельскохозяйственной, косметической и фармацевтической отраслям. Получают суспензию растительных белков, выбранных из группы, включающей гороховые белки, картофельные белки и кукурузные белки, с содержанием сухого вещества от 10 до 15%. Доводят рН смеси при перемешивании до значения от 9,5 до 10,5 в качестве единственного щелочного средства при помощи одного или нескольких гидроксидов щелочных металлов, выбранных из группы, включающей гидроксид натрия и гидроксид калия. Нагревают полученную суспензию при температуре от 70 до 80°С в течение от 4 до 6 ч. Нейтрализуют нагретую суспензию посредством минеральной кислоты, предпочтительно хлористоводородной кислоты. Сушат нейтрализованную суспензию для получения щелочного гидролизата. Щелочной гидролизат растительных белков имеет значение водорастворимости при рН 7,5 от 60 до 100%, предпочтительно от 80 до 98%, эмульгирующую способность от 60 до 90%, предпочтительно от 65 до 85%, среднюю длину пептидной ...

Способ получения биомодифицированного белкового продукта из тритикале

Изобретение относится к пищевой промышленности, а именно к получению модифицированных белковых продуктов. Проводят модификацию некрахмальных полисахаридов и белкового комплекса тритикалевой муки путем ферментативного гидролиза целлюлолитическими и протеолитическими ферментными препаратами с последующей его остановкой. Перед проведением ферментативного гидролиза проводят смешивание измельченного сырья с водой. Гидролиз проводят при оптимальных условиях для действия ферментов и насыщающих концентрациях субстрата, остановку гидролиза осуществляют нагреванием суспензии с последующим разделением полученной суспензии на твердый остаток и жидкую фракцию биомодифицированного продукта. Изобретение позволяет переработать сырье с высоким содержанием периферийных частей, с повышенным выходом продукта, а также глубиной и степенью гидролиза, высокой биологической ценностью и определенными функционально-технологическими свойствами. 2 табл., 2 пр.

ОРИГИНАЛЬНЫЙ ПРОДУКТ НА ОСНОВЕ КАЗЕИНОВОГО БЕЛКА

Группа изобретений относится к биохимии и пищевой промышленности. Обеспечивают исходный материал в виде концентрата казеина, который содержит сывороточные белки в количестве вплоть до 0,5 вес.% максимально. Необязательно концентрируют материал казеинового концентрата. Термообрабатывают материал при температуре вплоть до 80-155°С. Охлаждают термообработанный материал. Воздействуют на охлажденный материал путем обработки с помощью сшивающего фермента. Необязательно воздействуют на охлажденный материал путем обработки с помощью коагулянта. Перерабатывают материал в продукт на основе казеинового белка. Необязательно выделяют и/или упаковывают продукт. Аналог мяса на основе казеинового белка имеет рН в диапазоне 5,5-6,7 и содержит молочные белки в количестве около 9-50 вес.%, 8,5-50 вес.% молочных белков составляют казеины, лактозу в количестве от 0 до 2 вес.%, кальций около 2500-12500 мг/кг, фосфор - около 1600-8000 мг/кг и биологически активные пептиды около 20-700 мг/кг. Группа изобретений ...

ТРИПЕПТИДИЛПЕПТИДАЗЫ, СПОСОБНЫЕ ВОЗДЕЙСТВОВАТЬ НА СВЯЗИ С УЧАСТИЕМ ПРОЛИНА, И ИХ ПРИМЕНЕНИЯ

Изобретение относится к области биотехнологии. Описан способ получения гидролизата. Заявленный способ включает стадию смешивания белка или его части с эндопротеазой и толерантной к пролину трипептидилпептидазой, обладающей экзопептидазной активностью, где указанная толерантная к пролину трипептидилпептидаза способна к отщеплению трипептидов с N-конца пептидов, имеющих пролин в P1' или аминокислоту, выбранную из аланина, аргинина, аспарагина, аспарагиновой кислоты, цистеина, глутамина, глутаминовой кислоты, глицина, гистидина, изолейцина, лейцина, лизина, метионина, фенилаланина, серина, треонина, триптофана, тирозина, валина или синтетических аминокислот в положении P1'. Изобретение расширяет арсенал средств для получения гидролизата. 14 з.п. ф-лы, 28 ил., 13 табл., 24 пр.

СПОСОБ ПЕРЕРАБОТКИ ЗЕРНОВОГО СЫРЬЯ С ПОЛУЧЕНИЕМ ЭТАНОЛА, БЕЛКОВОГО ПРОДУКТА И ГЛЮТЕНА

Изобретение относится к спиртовой промышленности. Способ переработки зернового сырья с получением этанола, белкового продукта и глютена характеризуется тем, что из зернового сырья отделяют отруби и получают пшеничную муку, смешивают ее с водой в соотношении 1,5:1 и вносят ферментный препарат «Висколаза 150Л» в дозировке 0,01% к массе зерна, далее замес подвергают гомогенизации, затем суспензию подают в гидроциклон, где осуществляют ее разделение на два потока: первый поток содержит А-крахмал и пищевые волокна, второй поток - глютен, В-крахмал, пентозаны и растворимые белки, А-крахмал промывают, глютен и В-крахмал разделяют с одновременной промывкой, выделенный глютен направляют на сушку, А-крахмал соединяют с В-крахмалом, полученный замес разваривают и осахаривают, сусло сбраживают, из зрелой бражки выделяют дрожжи, смешивают их с отрубями, сушат, гранулируют и используют как добавку к кормам, обездроженную бражку направляют на получение спирта, барду используют как удобрение. Способ позволяет ...

СПОСОБ ПОЛУЧЕНИЯ ЩЕЛОЧНЫХ ГИДРОЛИЗАТОВ РАСТИТЕЛЬНЫХ БЕЛКОВ

... 1. Способ получения щелочного гидролизата растительных белков, отличающийся тем, что он включает следующие этапы:1) получения суспензии растительных белков, выбранных из группы, включающей гороховые белки, картофельные белки и кукурузные белки, с содержанием сухого вещества от 10 до 15%,2) доведения рН при перемешивании до значения от 9,5 до 10,5 при помощи в качестве единственного щелочного средства одного или нескольких гидроксидов щелочных металлов, выбранных из группы, включающей гидроксид натрия и гидроксид калия,3) нагревания суспензии, полученной таким образом, при температуре от 70 до 80°С в течение от 4 до 6 часов,4) нейтрализации указанной нагретой суспензии посредством минеральной кислоты, предпочтительно хлористоводородной кислоты,5) сушки нейтрализованной суспензии для получения щелочного гидролизата.2. Щелочной гидролизат растительных белков, полученный с помощью способа по п.1, отличающийся тем, что он имеет:- значение водорастворимости при рН 7,5 от 60 до 100%, предпочтительно ...

Способ получения низкомолекулярных гидролизных пептидов из молочной сыворотки

Изобретение относится к области переработки молочной сыворотки. Раскрыт способ получения низкомолекулярных гидролизных пептидов из молочной сыворотки, характеризующийся тем, что пропускают раствор изолята сывороточного белка с протеолитическим ферментом Бромелайн в течение 8 часов через катодную камеру аппарата для электрохимического гидролиза при температуре 35,5°С, со скоростью потока 5 л/мин, плотностью тока в катодной камере 600 mA/см2, окислительно-восстановительным потенциалом -980 мВ и pН 8,5. Изобретение позволяет получить низкомолекулярные гидролизные пептиды из молочной сыворотки. 1 ил., 4 табл., 3 пр.

КОМПОЗИЦИИ БЕЛКОВЫХ ГИДРОЛИЗАТОВ, СТАБИЛЬНЫЕ ПРИ КИСЛОТНЫХ УСЛОВИЯХ

... 1. Композиция белковых гидролизатов, включающая смесь олигопептидов со средним размером менее чем приблизительно 10000 Да, где композиция имеет степень гидролиза, по меньшей мере, приблизительно 2,5% и коэффициент растворимости в твердом веществе, по меньшей мере, приблизительно 60% при pH менее чем приблизительно 7,0. ! 2. Композиция белковых гидролизатов по п.1, где pH составляет менее чем приблизительно 5,0. ! 3. Композиция белковых гидролизатов по п.1, где коэффициент растворимости в твердом веществе составляет от приблизительно 70% до приблизительно 90%. ! 4. Композиция белковых гидролизатов по п.1, где степень гидролиза составляет от приблизительно 10% до приблизительно 35%. ! 5. Композиция белковых гидролизатов по п.1, где композицию белковых гидролизатов получают из белка, выбранного из группы, включающей соевый, растительный, животный, яичный и их комбинации. ! 6. Композиция белковых гидролизатов по п.1, где композицию белковых гидролизатов получают из сои в комбинации с, по меньшей ...

ОЧИСТКА ГИДРОЛИЗАТА БЕЛКА И ПОЛУЧЕННЫЕ В РЕЗУЛЬТАТЕ ПРОДУКТЫ

... 1. Способ очистки ферментативно расщепленного гидролизата белка, полученного при производстве гепарина (пептон), включающий стадию прохождения пептона через нанофильтр при температуре в пределах от около комнатной до около 130°F и давлении в пределах от атмосферного до около 360 фунтов на квадратный дюйм с получением в результате концентрата пептона. ! 2. Способ по п.1, включающий последующую стадию выпаривания концентрата пептона до заданного процентного содержания влаги. ! 3. Способ по п.1, включающий стадии ! a) подкисление пептона до pH в пределах от около 4 до около 7 с получением слоя осадка, включающего жировые и/или флоккулированные компоненты, и водного слоя, ! b) отделение слоя осадка от водного слоя, ! c) прохождение водного слоя через нанофильтр при температуре в пределах от около комнатной до около 130°F и давлении в пределах от атмосферного до около 360 фунтов на квадратный дюйм с получением в результате концентрата пептона (1). ! 4. Способ по любому из пп.1-3, где размер ...

ПОЛУЧЕНИЕ РАСТВОРИМЫХ В КИСЛОЙ СРЕДЕ ГИДРОЛИЗАТОРОВ БОБОВОГО БЕЛКА С НИЗКОЙ ТЕРПКОСТЬЮ ИЛИ БЕЗ ТЕРПКОСТИ И ГИДРОЛИЗАТОВ БОБОВОГО БЕЛКА С УЛУЧШЕННЫМ АМИНОКИСЛОТНЫМ СКОРОМ

ЧАСТИЧНО ГИДРОЛИЗОВАННЫЕ МОЛОЧНЫЕ СМЕСИ ДЛЯ ГРУДНЫХ ДЕТЕЙ

... 1. Молочная смесь для грудных детей, содержащая углеводный компонент, включающий приблизительно от 0% до 60% лактозы от общего веса углеводов, присутствующих в молочной смеси; и белковый компонент, представляющий собой частично гидролизованный белок сыворотки и казеин, при этом соотношение белок сыворотки: казеин находится в пределах, приблизительно, от 50:50 до 70:30, и указанный белковый гидролизат имеет следующее распределение пептидов по молекулярному весу, в зависимости от молярной массы: ! Молекулярная масса (в дальтонах)Распределение белков по молекулярному весу, %<50011-20500-100025-381000-200027-302000-30008-163000-50003-10>50002-11 ! 2. Молочная смесь по п.1, в которой белковый гидролизат имеет следующее распределение пептидов по молекулярному весу, в зависимости от молярной массы: ! Молярная масса (в дальтонах)Распределение белков по молекулярному весу, %<50017500-100035.11000-200030.92000-30009.63000-50004.2>50002.8 ! 3. Молочная смесь по п.1, в которой соотношение белок сыворотки ...

МОЛОЧНЫЙ ПРОДУКТ И СПОСОБ ЕГО ПОЛУЧЕНИЯ

... 1. Молочный продукт с гидролизованным белком с низким содержанием лактозы с весовым отношением белка к углеводам от около 0,5 до 5, предпочтительно от около 0,5 до 3, весовое отношение белка к золе в молочном продукте составляет от 3 до 9, предпочтительно от 3,5 до 7,5, и содержание лактозы составляет менее чем 1 вес.%, предпочтительно менее чем 0,1 вес.%, более предпочтительно менее чем 0,01 вес.%.2. Молочный продукт п. 1, в котором отношения белка к углеводам составляет около 1.3. Молочный продукт п. 1 или 2, в котором степень гидролиза белка составляет по меньшей мере 60 мг тирозина/литр молочного продукта с гидролизованным белком.4. Молочный продукт п. 1, в котором отношение белок: углеводы: зола составляет около 1,12:1:0,26.5. Молочный продукт п. 1, в котором продукт имеет внешний вид и органолептические свойства обыкновенного молока.6. Способ получения молочного продукта с гидролизованным белком с низким содержанием лактозы с весовым отношением белка к углеводам от 0,5 до 5, включающий ...

ФЕРМЕНТНЫЙ ПРЕПАРАТ, ПОЛУЧЕННЫЙ ПРИ ФЕРМЕНТАЦИИ КОДЖИ

... 1. Ферментный препарат, получаемый при ферментации коджи, в котором ферментация коджи включает грибы, ферментированные плесенью Aspergillus.2. Ферментный препарат по п.1, в котором ферментация коджи дополнительно включает зерновую культуру, ферментированную плесенью Aspergillus.3. Ферментный препарат по п.2, в котором зерновая культура выбрана из группы, состоящей из пшеницы и ячменя, или их комбинации.4. Ферментный препарат по п.2 или 3, в котором ферментация коджи включает 10-99 мас.% грибов и 10-60 мас.% зерновой культуры.5. Ферментный препарат по п.2 или 3, в котором ферментация коджи включает 60-90 мас.% грибов и 10-40 мас.% зерновой культуры.6. Ферментный препарат по п.2 или 3, в котором ферментация коджи включает 90 мас.% грибы и 10 мас.% зерновой культуры.7. Ферментный препарат по п.2, в котором зерновая культура представляет собой пшеницу.8. Ферментный препарат по п.1, в котором ферментация коджи дополнительно включает среду роста в диапазоне 0,1-10% от общей массы смеси.9. Ферментный ...

СПОСОБ ПОЛУЧЕНИЯ БЕЛКОВОЙ ДОБАВКИ ДЛЯ РЫБНЫХ ИЗДЕЛИЙ

Изобретение относится к пищевой промышленности. Раскрыт способ получения белковой добавки для рыбных изделий из вторичного рыбного сырья, характеризующийся тем, что сырье моют, измельчают, смешивают с водой, проводят ферментативный гидролиз при температуре 40°С в течение 2,5 часов, инактивируют фермент нагреванием, при этом перед гидролизом предварительно варят сырье при гидромодуле 1:1 и температуре 85°С в течение 25 минут, в качестве ферментного препарата применяют Энзи-Микс У с активностью 100 ед./г в количестве 0,1% от массы измельченного вторичного сырья, а после инактивации ферментного препарата отделяют от гидролизата твердый остаток, который высушивают, измельчают до размера частиц не более 0,2 мм и используют в качестве минерального компонента белковой добавки, после чего вводят многофункциональную смесь МИТПРО М750, а также пищевой краситель при определенном значении количеств компонентов, компоненты перемешивают, полученный продукт формуют, выдерживают при температуре (0-4)°С ...

VERFAHREN ZUR HERSTELLUNG VON EIWEISSHYDROLYSATEN, LOESLICH IN EINEM SAEUREMILIEU UND DIE ERHALTENEN HYDROLYSATE.

VERFAHREN ZUR HERSTELLUNG EIWEISSHALTIGER NAHRUNGSMITTELZUSAETZE

PROTEINHYDROLYSAT

Stabilised milkproteins-containing compositions

A process for stabilising an aqueous composition, which contains insoluble components comprising insoluble protein, insoluble carbohydrates and fats, which tend either to precipitate or to migrate to the surface of the composition, which process comprises incorporating in the composition, a stabilising proportion of a casein which has been enzymatically hydrolysed under conditions such that the K-casein moiety has been hydrolysed whereas no peptides having a molecular weight below 10<4> have been formed. Alternatively the enzyme may be mixed with the casein and other components of the suspension for in situ hydrolysis of the casein. The enzyme may be carried on a water- soluble or-dispersible salt and may be coated with a water-soluble or -dispersible polymer. The process is particularly suitable for the preparation of a milk replacer for calves.

LOW PHENYLALANINE PLASTEINS

... 1498923 Plasteins FUJI OIL CO Ltd 15 Jan 1976 [16 Jan 1975] 01601/76 Heading C3H A low-phenylalanine content plastein is made by (a) hydrolysing an albumin on a globulin protein with an endopeptidase specific for the aromatic amino acid constituents of the protein and subsequently with an exopeptidase to give a hydrolysate, (b) subjecting the resulting hydrolysate to a gel filtration to divide it into two fractions, the one containing the aromatic amino acid components and the other containing substantially no free or combined phenyl alanine, i.e. up to 1À9% by weight and (c) subjecting the latter fraction to a plastein synthesis. The protein source may be meat, fish, egg, oil-seed or single cell. Examples describe the hydrolysis of fish protein using pepsin and a mixture of carboxypeptidase A and leucineaminopeptidase. Elution of the hydrolysate through a dextran bed yielded a product low in phenylalanine content. A complete amino acid breakdown and plastein synthesis are reported.

Methods for regulating the viscosity of protein hydrolysats.

Novel carboxypeptidase of cocoa.

Process of solubilization and hydrolysis of isolated protein.

SOJA PROTEIN MIXTURE FOR SWITCH SWEET GOODS BOLT

PROCEDURE FOR THE PRODUCTION OF A HIGH-QUALITY ONE EIWEISSHYDROLISATS

VERFAHREN ZUR HERSTELLUNG LEICHT BENETZBARER, WASSERLOSLICHER, NATURLICHER EIWEISSPRODUKTE

POLYPEPTIDE WITH AMINOPEPTIDASEAKTIVITÄT AND FOR THESE CODING NUCLEIC ACIDS

PRODUCTION THAT AMINOPEPTIDASEN OUT ASPERGILLUS THE NIGER

ACTIVE SUBSTANCE FOR IMPROVED FAT METABOLISM

DEBITTERED PROTEIN HYDROLYSATE

Protein hydrolysates and method of making

Methods of making protein hydrolysates are described. The methods may include the steps of providing a solution comprising protein, and adjusting a pH of the solution to about 10.4 or more to form a basic protein solution. Additional steps may include adding a protease enzyme to the basic protein solution that converts at least a portion of the protein to protein hydrolysates. Protein hydrolysate compositions and water-soluble food additives are also described. The additives may include a mixture of protein hydrolysates formed by protein hydrolysis of a protein substrate. The protein hydrolysates may have an average molecular weight of about 2000 to about 10,000 Daltons.

Thermostable enzyme compositions

Use of proline tolerant tripeptidyl peptidases in feed additive compositions

A method of preparing a feed additive composition comprising: (a) admixing at least one proline tolerant tripeptidyl peptidase predominantly having exopeptidase activity wherein said proline tolerant tripeptidyl peptidase is capable of cleaving tri-peptides from the N-terminus of peptides having (i) (A)Proline at P1; and (B) An amino acid selected from alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, serine, threonine, tryptophan, tyrosine, valine or synthetic amino acids at P1; or (ii) (a') Proline at PV; and (b') An amino acid selected from alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, serine, threonine, tryptophan, tyrosine, valine or synthetic amino acids or amines at PV; and one or more ingredients selected from the group consisting of a salt, polyol including sorbitol ...

PRODUCING FIBROUS PROTEIN PRODUCT

A method of producing a peptide mixture

Immobilized enzyme for removal of residual cyclodextrin

PROCESS FOR THE PREPARATION OF PROTEIN FOR HYDROLYSIS

CULTURED PROTEIN HYDROLYSATE

This invention relates to a process for the production of a cultured savory base which comprises hydrolysing a protein-containing material using a combination of at least one enzyme with at least one thermotolerant lactic acid bacteria strain selected for its ability to provide a glutaminase activity. The invention also relates to an isolated strain of thermotolerant lactic acid bacteria strains selected for their ability to provide a glutaminase activity and their use for preparing seasonings, flavour and culinary and petfood products.

COLLAGEN PEPTIDE COMPOSITION HAVING GOOD ABILITY TO ENTER THE BLOOD AND FOOD OR BEVERAGE CONTAINING THE SAME

An object of the present invention is to elucidate a collagen peptide effective for causing dipeptides or tripeptides serving as the active component to enter the blood, and thus to reduce the required intake thereof. According to the present invention, a collagen peptide composition obtained by digesting collagen or gelatin with protease is provided, wherein: (a) the ratio of hydroxyproline to total of amino acid residues at the second position from the N terminus of the peptides in the composition is 2 mol% or more and 20 mol% or less, and the ratio of glycine to total of amino acid residues at the third position from the N terminus of the peptides in the composition is 20 mol% or more and 50 mol% or less; and (b) the average molecular weight is 500 or more and 2000 or less.

PROCESS FOR THE PREPARATION OF PROTEIN HYDROLYSATES

PROTEIN HYDROLYSATES AND METHOD OF MAKING

Methods of making protein hydrolysates are described. The methods may include the steps of providing a solution comprising protein, and adjusting a pH of the solution to about 10.4 or more to form a basic protein solution. Additional steps may include adding a protease enzyme to the basic protein solution that converts at least a portion of the protein to protein hydrolysates. Protein hydrolysate compositions and water-soluble food additives are also described. The additives may include a mixture of protein hydrolysates formed by protein hydrolysis of a protein substrate. The protein hydrolysates may have an average molecular weight of about 2000 to about 10,000 Daltons.

METHOD TO CONVERT INSECTS OR WORMS INTO NUTRIENT STREAMS AND COMPOSITIONS OBTAINED THEREBY

The present invention provides a method to convert insects or worms into nutrient streams, such as a fat-containing, an aqueous proteinaceous- containing and a solid-containing fraction. The method comprises the steps of: (a) squashing insects or worms thereby obtaining a pulp, (b) subjecting the pulp to enzymatic hydrolysis obtaining thereby a hydrolysed mixture, (c) heating the hydrolysed mixture to a temperature of 70-100°C, and (d) subjecting the mixture to a physical separation step, preferably decanting and/or centrifuging. The fat-containing fraction comprises at least 80 wt.% insect or worm fat of which at least 30 wt.% are saturated fats. The aqueous proteinaceous fraction can be dried to obtain dried proteinaceous material, which contains at least 45 wt.% insect or worm protein-derived matter and at most 25 wt.% insect or worm fat based on dry weight, and has a pepsin digestibility of at least 50%. The resulting nutrient streams can be used in food, feed and pharmaceutical industry ...

LIPID METABOLISM IMPROVING AGENT

A protein/phospholipid combination or protein hydrolyzate/phospholipid combination wherein the content of the phospholipid bonded is at least 10 % by weight; a lipid metabolism ameliorant comprising the combination; or a functional food containing the combination.

A METHOD OF PRODUCING A PEPTIDE MIXTURE

The present invention relates to a method for industrial production of a peptide preparation having specific specifications by hydrolysis of a protein material, preferably based on whey. The method comprises several steps, which makes it easy to control the method so as to obtain a product which, e.g. because of low mineral content, is well suited for peritoneal dialysis and parenteral feeding. The method gives a high yield.

Verfahren zur Herstellung von Aminosäuregemischen für Ernährungszwecke

Procédé de fabrication d'un hydrolysat de levures

Procédé de préparation d'un hydrolysat de protéines et hydrolysat obtenu par ce procédé

PROCEDURE FOR THE PRODUCTION OF A SUESSUNGSMITTELS.

PROCESS FOR THE PREPARATION OF A FLAVORING AGENT.

СПОСОБ ПОЛУЧЕНИЯ ТЕХНОЛОГИЧЕСКОЙ ВКУСОВОЙ ДОБАВКИ С ПОНИЖЕННЫМ СОДЕРЖАНИЕМ АКРИЛАМИДА, ДОБАВКА, ПОЛУЧЕННАЯ ЭТИМ СПОСОБОМ, И ЕЕ ПРИМЕНЕНИЕ

Настоящее изобретение описывает способ производства технологической вкусовой добавки с содержанием акриламида не выше чем 800 частей на миллиард в расчете на сухое вещество. Для этого источник аминокислот, выбранный из дрожжевого экстракта, дрожжевого автолизата, белкового гидролизата или их смеси с содержанием свободного аспарагина не выше чем 1 мг/г в расчете на сухое вещество, подвергают обработке ферментом, физическим способом, химическим способом или их сочетанием, способным снижать количество свободного аспарагина до уровня ниже чем 1 мг/г в расчете на сухое вещество, добавляют один или более восстанавливающий углевод и нагревают смесь обработанного источника аминокислот и восстанавливающего углевода в условиях pH, температуры, давления и времени реакции, достаточных для развития вкуса. Эта технологическая вкусовая добавка является, в частности, подходящей для придания вкуса пищевым продуктам, кормовым ингредиентам или корму.

Highly emulsifiable albumen hydrolysate

Method for producing a dehydrated food with a high content of hydrolysed proteins from fish stickwater

Method for producing protein hydrolysate

Lipid metabolism ameliorant

COMPOSITIONS STABILISEES CONTAINING OF THE LACTOPROTEINES, AND PROCEEDED OF PREPARATION

PROCEDE DE TRAITEMENT DE LA BIOMASSE EN VUE DE LA SEPARATION DES AMINOACIDES ET DES LIPIDES

L'INVENTION CONCERNE UN PROCEDE DE TRAITEMENT DE LA BIOMASSE. IL CONSISTE A HYDROLYSER LA BIOMASSE BRUTE AU MOYEN D'UNE ENZYME PROTEOLYTIQUE, A SEPARER DE L'HYDROLYSANT TOTAL LES PARTIES SOLIDES INSOLUBLES AU MOYEN D'UNE FILTRATION GROSSIERE, PUIS A SOUMETTRE L'HYDROLYSAT ENZYMATIQUE FILTRE A UNE SEPARATION SUR UNE MEMBRANE SEMI-PERMEABLE. CE PROCEDE PERMET D'OBTENIR A PARTIR D'UNE BIOMASSE D'ORIGINES DIVERSES (POISSONS, MOULES, VIANDES, ETC.), D'UNE PART DES LIPIDES CONSTITUANT UNE MATIERE PREMIERE D'UNE GRANDE VALEUR POUR LES INDUSTRIES ALIMENTAIRE ET PHARMACEUTIQUE, ET D'AUTRE PART UNE SOLUTION RICHE EN OLIGOPEPTIDES ET EN AMINOACIDES.

HYDROLYZED VEGETABLE PROTEINS SUITABLE FOR USE IN INFANT FORMULA COMPOSITION

COMPOSITIONS STABILISEES CONTAINING OF THE LACTOPROTEINES, AND PROCEEDED OF PREPARATION

HYDROLYZED VEGETABLE PROTEINS SUITABLE FOR USE IN INFANT FORMULA COMPOSITION

La présente invention se rapporte à un procédé de préparation d'un hydrolysat de protéines végétales ayant des caractéristiques adaptées à une utilisation en alimentation humaine et plus particulièrement en alimentation infantile, à l'hydrolysat en tant que tel et à son utilisation.

MANUFACTORING PROCESS Of a HYDROLYSAT ENZYMATIC OF PROTEINS RICH PERSON IN DIET TRI-PEPTIDES, USABLE IN PARTICULAR IN ARTIFICIAL NUTRITION AND DIETETICS

NOVEL MICROBIAL ENZYMES AND THEIR USE

The invention relates to extracellular tyrosinases obtainable from Trichoderma spp. and to methods and means for producing them by recombinant technology. The enzymes are particularly useful in cross-linking food proteins. © KIPO & WIPO 2008 ...

Acid-soluble pulse protein hydrolysates with little or no astringent taste and preparation of pulse protein hydrolysates of improved amino acid scores

HYDROPHOBIZED PROTEIN HYDROLYSATE

The invention relates to enzymatic hydrophobized protein hydrolysates, to the production thereof, to the use thereof, and to cosmetic preparations comprising same.

PROCESS FLAVOURS WITH LOW ACRYLAMIDE

The present invention describes novel yeast extract, autolysed yeast and protein hydrolysate with an amount of free asparagine not higher than 1 mg/g. This yeast extract, autolysed yeast or protein hydrolysate may be advantageously used in the production of a process flavour with an amount of acrylamide not higher than 800 ppb. This process flavour is particularly suitable to be used in flavouring of food or feed.

NOVEL MICROBIAL ENZYMES AND THEIR USE

The invention relates to extracellular tyrosinases obtainable from Trichoderma spp. and to methods and means for producing them by recombinant technology. The enzymes are particularly useful in cross-linking food proteins.

PROTEIN HYDROLYSATE COMPOSITIONS

The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise a mixture of polypeptides enriched in a 47 kDa fragment, wherein between about 10% and about 66% of the polypeptides are the 47 kDa fragment.

PRODUCTION OF AMINOPEPTIDASES FROM ASPERGILLUS NIGER

Aminopeptidases originating from Aspergilli niger are disclosed, which can be produced in a fermentation broth or a liquid concentrate thereof substantially free of endoprotease. Such aminopeptidases may be advantageously employed in the food industry, e.g. in the preparation of bread doughs or cheese.

Carboxypeptidase of cocoa

The present invention relates to a novel carboxypeptidase gene and the polypeptide encoded thereby. In particular, the present invention relates to the use of the present carboxypeptidase and polypeptide in the manufacture of cocoa flavor and/or chocolate.

Polypeptides having aminopeptidase activity and nucleic acids encoding same

The present invention relates to isolated polypeptides having aminopeptidase activity and isolated nucleic acid sequences encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the nucleic acid sequences as well as methods for producing and using the polypeptides.

Gellable protein

A gellable and whippable protein is produced having characteristics exhibited by egg white protein by enzymatic treatment of a vegetable protein isolate at alkaline pH, reisolation at isoelectric pH, raising the pH thereafter, reducing the pH to about neutral and drying. The thus produced modified protein material exhibits molecular configurations similar to natural egg white protein and can be compounded and heated at about 140 DEG -190 DEG F. for about 10 minutes to form a gel and/or may be whipped.

NUTRITIONAL SUPPLEMENT, METHOD FOR INCREASING THE BACTERIAL MASS IN THE RUMEN OF A RUMINANT AND NUTRITIONAL PREPARATION AND CORRESPONDING USES

A nutritional supplement, a method for increasing the bacterial mass in the rumen of a ruminant and a nutritional preparation and corresponding uses. A nutritional supplement including proteins with a degree of hydrolysis above 28% and/or which have more than 23 mg -amino nitrogen per gram of protein and/or have more than 10% of free amino acids. The hydrolyzed proteins are animal proteins, preferably hemoglobin. The supplement is supplied orally, included in a nutritional preparation, in liquid, concentrated or dehydrated form. The supplement is the basis for a method of increasing the bacterial mass in the rumen of a ruminant in which there is added to the ruminant's diet a supplement with these hydrolyzed proteins ...

LOW-LACTOSE PARTIALLY HYDROLYZED INFANT FORMULA

CULTURED PROTEIN HYDROLYSATE

IMPROVED METALLO-ENDOPEPTIDASES

Process for producing a low-molecular weight peptide composition and nutrient agent containing the same

ПРОЦЕСС С ВЕРТИКАЛЬНЫМ ПОТОКОМ ДЛЯ БИОКОНВЕРСИИ БИОМАССЫ, ВКЛЮЧАЮЩЕЙ ФЕРМЕНТЫ

Изобретение относится к пищевой промышленности. Описан способ производства твердого продукта, выбранного из твердого кормового ингредиента, или твердого пищевого ингредиента, или твердой пищевой добавки, включающий получение субстрата биомассы, включающей углеводы и белковое вещество, происходящие из семян соевых бобов, семян рапса или их смесей, причем по меньшей мере 20 мас.% указанной биомассы включают углеводы и белковое вещество, происходящие из семян соевых бобов, семян рапса или их смесей, смешивание указанного субстрата с ферментным препаратом или комбинацией ферментных препаратов, и добавление воды в количестве, которое обеспечивает начальную смесь для инкубации, имеющую содержание воды от 30 мас.% до 70 мас.% и отношение мокрой объемной плотности к сухой объемной плотности от 0,60 до 1,45, инкубацию указанной начальной смеси для инкубации в течение 1-48 часов при температуре 20-70°С и извлечение из инкубированной смеси указанных конечных продуктов, при этом стадию инкубации выполняют ...

СПОСОБ ПОЛУЧЕНИЯ ГИДРОЛИЗАТА ИЗ ШРОТОВ И ЖМЫХОВ МАСЛИЧНЫХ КУЛЬТУР

Изобретение относится к биотехнологии, пищевой промышленности и приготовлению кормов. Для получения гидролизата из шротов или жмыхов масличного сырья с концентрацией до 40% сухих веществ, а именно подсолнечника, сои, рапса, льна или технической конопли. Способ реализуют следующим образом. Экструдируют сырье при влажности перерабатываемого материала 10-30% и температуре 90-180°C с последующей водно-ферментативной обработкой экструдата раствором гидролитических ферментных препаратов протеолитического действия, и/или целлюлолитического действия, и/или альфа-галактозидазного действия в гидролитической камере. Камера соединена с варочной камерой экструдера, при этом ввод воды в количестве не менее 50% требующейся массы осуществляется в зону выхода экструдата из варочной камеры экструдера. Остальная часть воды в растворе с ферментным препаратом подается в гидролитическую камеру через патрубок, размещенный на расстоянии, равном от 1 до 5 диаметров гидролитической камеры, отсчитывая от зоны выхода ...

ПОЛИПЕПТИДЫ, ОБЛАДАЮЩИЕ ЭНДОПЕПТИДАЗНОЙ АКТИВНОСТЬЮ, И КОДИРУЮЩИЕ ИХ ПОЛИНУКЛЕОТИДЫ

... 1. Выделенный полипептид, обладающий эндопептидазной активностью, выбранный из группы, состоящей из:(a) полипептида, имеющего по меньшей мере 70%-ную идентичность последовательности со зрелым полипептидом SEQ ID NO:2;(b) полипептида, кодируемого полинуклеотидом, который гибридизуется в нестрогих условиях с (i) кодирующей зрелый полипептид последовательностью SEQ ID NO:1, (ii) последовательностью геномной ДНК, содержащей кодирующую зрелый полипептид последовательность SEQ ID NO:1, или (iii) полноразмерной комплементарной цепью для (i) или (ii);(c) полипептида, кодируемого полинуклеотидом, имеющим по меньшей мере 70%-ную идентичность последовательности с кодирующей зрелый полипептид последовательностью SEQ ID NO:1;(d) варианта, содержащего замену, делецию и/или вставку одной или более (нескольких) аминокислот, зрелого полипептида SEQ ID NO:2; и(e) фрагмента полипептида по пунктам (a), (b), (c) или (d), обладающего эндопептидазной активностью.2. Полипептид по п.1, имеющий по меньшей мере 75% ...

ПРОМЫШЛЕННЫЙ СПОСОБ ПОЛУЧЕНИЯ ЩЕЛОЧНЫХ ГИДРОЛИЗАТОВ РАСТИТЕЛЬНЫХ БЕЛКОВ

... 1. Способ получения щелочных гидролизатов белков растений, отличающийся тем, что он включает следующие этапы:1) размещение белков растений в суспензии в воде так, чтобы они были:- в концентрации от 15 до 30% по сухой массе,- при температуре от 70°C до 80°С и- при рН от 9,5 до 10,5, путем добавления гидроксида щелочного металла, выбранного из группы, состоящей из гидроксида натрия и гидроксида калия, предпочтительно гидроксида калия,2) инкубация указанной суспензии возможности инкубации в течение от 10 до 15 часов, предпочтительно в течение 12 часов, при температуре от 70°C до 80°C и при рН от 9,5 до 10,5,3) нейтрализация указанной нагретой суспензии с помощью неорганической кислоты, предпочтительно хлористоводородной кислоты,4) высушивание нейтрализованной суспензии с получением щелочного гидролизата.2. Применение щелочных гидролизатов, полученных способом по п.1, в качестве эмульгаторов в отраслях пищевой промышленности для людей или животных, в фармацевтической промышленности, косметической ...

VERFAHREN ZUR ERZEUGUNG VON PROTEINHYDROLYSATEN

MIT CARBOXY-TERMINAL PROLIN PEPTIDE ANGEREICHERTE PROTEINHYDROLYSATE

Protein-deamiderendes Enzym, dafür kodierendes Gen, Verfahren zur Herstellung und Verwendung davon

Verfahren zur Herstellung von Aminosaeuren

PROCEDURE FOR THE DISTANCE OF RESTCYCLODEXTRIN

POLYPEPTIDE WITH AMINOPEPTIDASEAKTIVITÄT AND BUT CODING NUCLEIC ACIDS

PLANT FOR THE ENZYMATIC HYDROLYSIS OF A LOAD OF ANIMAL OR PLANT COMPONENTS, AS WELL AS PROCEDURES FOR THE USE OF THE PLANT

PEPTID ANTIOXIDANTIEN FROM SOJAPROTEINEN

WITH CARBOXY TERMINAL PROLIN OF PEPTIDE ENRICHMENTS OF PROTEIN HYDROLYSATES

PROCEDURE FUR THE PRODUCTION OF HYDROLISIERTEN PROTEIN-BASED PRODUCTS IN CONNECTION WITH MANGANESE

PROCEDURE FOR THE HYDROLYSIS OF MILK PROTEINS

PROCEDURE FOR THE PRODUCTION OF A SPICE MEANS.

PROTEIN HYDROLYSIS.

STABILISED MILK PROTEINS-CONTAINING COMPOSITIONS

SOLUBLE PROTEIN PRODUCTION

DEBITTERED PROTEIN HYDROLYSATE

Protein hydrolysates

Protein hydrolysates enriched in peptides having a carboxy terminal proline residue

Method for processing crustaceans to produce low fluoride/low trimethyl amine products thereof

METHOD FOR PROCESSING CRUSTACEANS TO PROUCE LOW FLUORIDEFLOW TRIMETHYL AMINE PRODUCTS THEREOF The present invention contemplates the creation of a low fluoride cosacean oil 5 processed from a phospholipid-protein complex PPC) formed immediately upon a crustacean (ie., for example, kill) catch. Further, the crustacean oil may also have reduced trimerhyl amine and/or trimethyl amino oxide content. The process comprises disintegrating the crustaceans into smaller particles, adding water, heating the result, adding enzyme(s) to hydtolyzce the disintegrated material, deactivating The enzyme(s), removing solids from the t0 enzymatically processed material to reduce fluoride content ofthe material, separating and drying the PPC material. Then. using extraction with supercritical CO, orsuperritical dimethyl ether, and/or ethanol as solvents, kill oil, inter aia is separated from the PPC In the extraction the rill oil can be separated almost wholly from the feed material fasingcmach -dintalin -eklingesynlee ...

Collagen peptide composition having good ability to enter the blood and food or beverage containing the same

An object of the present invention is to elucidate a collagen peptide effective for causing dipeptides or tripeptides serving as the active component to enter the blood, and thus to reduce the required intake thereof. According to the present invention, a collagen peptide composition obtained by digesting collagen or gelatin with protease is provided, wherein: (a) the ratio of hydroxyproline to total of amino acid residues at the second position from the N terminus of the peptides in the composition is 2 mol % or more and 20 mol % or less, and the ratio of glycine to total of amino acid residues at the third position from the N terminus of the peptides in the composition is 20 mol % or more and 50 mol % or less; and (b) the average molecular weight is 500 or more and 2000 or less.

Powdery seasoning and method for producing the same

A method for producing a powdery seasoning of the present invention includes hydrolyzing a protein material with a liquid koji mold cultured in a medium containing wheat bran which has been ground to pass through a 0.3 mm mesh sieve to prepare a hydrolysate, and spray drying the hydrolysate without removing a solid. According to the method for producing the powdery seasoning of the present invention, provided is a powdery seasoning which is spray-dryable without undergoing any solid removal process such as squeezing or filtering after hydrolysis, and achieves higher storage stability than prior art powdery seasoning prepared from a protein hydrolysate liquid.

FOOD PRODUCT COMPRISING A LOW TEMPERATURE RICE PROTEIN CONCENTRATE

Rice protein concentrates prepared at low temperature exhibit improved functionality and beneficial physiological benefits, including lowered cholesterol and enhanced lactic acid dehydrogenase activity, without an increase in blood urea nitrogen. The rice protein concentration could be made into a wet dough with comparatively less water than a soy protein concentrate. Use of the rice protein concentrate thus improved processing steps in the formulation of a food article containing the concentrate. The food product advantageously shows an extending shelf life and improved palatable texture. 2. The food product of claim 1 , wherein the food product is a food supplement or an ingredient of a food supplement.3. The food product of claim 1 , wherein the food product is a functional food or an ingredient of a functional food.4. The food product of claim 1 , wherein the food product is an animal feed additive or an ingredient of an animal feed additive.5. The food product of claim 1 , wherein the food product is food additive.6. A method of making a food product comprising a rice protein concentrate according to claim 1 , comprising:(a) hydrolyzing a substantial portion of starch in a rice substrate with (i) an enzyme having granular starch hydrolyzing (GSH) activity and (ii) a second starch hydrolyzing enzyme at a temperature at or below 72° C. and at a pH of 3.0 to 6.5 for a period of time sufficient to obtain a solubilized starch fraction and a residue fraction containing insoluble rice protein; and(b) separating the solubilized starch fraction from the residue fraction to obtain said rice protein concentrate.7. The method according to claim 6 , wherein the enzyme having GSH activity is a glucoamylase.8Humicola, RhizopusAspergillus.. The method according to claim 7 , wherein the glucoamylase is derived from a strain of claim 7 , or9. The method according to claim 6 , wherein the second starch hydrolyzing enzyme is an alpha-amylase.10. The method according to claim 9 , ...

FOOD PROTEIN INGREDIENT AND METHODS FOR PRODUCING

The present invention relates generally to a method for enzymatic production of food protein ingredients from keratin-containing proteinaceous materials and the resulting compositions. The process includes treating a proteinaceous containing material with an amount of a reducing agent, followed by hydrolysis of the keratin by a proteolytic enzyme to efficiently and economically convert a keratinaceous protein source into a palatable, highly digestible protein food product. 1. A process for preparing a food protein ingredient comprising:a. providing a quantity of a protein-containing material, wherein the protein-containing material contains keratin;b. contacting the protein-containing material with a quantity of water to create a protenaceous mixture.c. mixing a quantity of a proteolytic enzyme with the proteinaceous mixture to produce a protein and enzyme mixture;d. processing the protein and enzyme mixture through a size-reduction process to produce a size-reduced protein and enzyme mixture; ande. incubating the size-reduced protein and enzyme mixture for a time sufficient to produce the food protein ingredient.2. The process of claim 1 , further including mixing a quantity of the proteolytic enzyme in an aqueous solution to produce a proteolytic enzyme solution.3. The process of claim 1 , further including heating the protein-containing material.4. The process of claim 1 , further including contacting the protein-containing material with a composition selected from the group consisting of a reducing agent claim 1 , a chaotropic agent claim 1 , a detergent claim 1 , and mixtures thereof.5. The process of claim 4 , wherein the reducing agent is selected from the group consisting of sodium metabisulfite claim 4 , sodium sulfite claim 4 , sodium bisulfite claim 4 , calcium sulfite claim 4 , phosphites claim 4 , 2-mercaptoethanol claim 4 , Bis(2-mercaptoethyl)sulfone claim 4 , 2 claim 4 ,3-dimercapto-1-propanol claim 4 , dithiothreitol claim 4 , dithiobutylamine claim ...

Method for desalting animal tissue

The present invention relates to a method for desalting tissue originating from animals. In particular, the present invention provides a method for desalting mucosa tissue, notably mucosa tissue originating from bovine or porcine. The invention also provides a method for preparing animal feed supplement or additive enriched in nutritional elements readily available to the animal, in particular to the young animal, for example young piglets, chickens, calves or aqua species. The invention also provides a low-salt content or a salt-free animal feed supplement and a feeding or growing method using the same.

Polypeptides Having Endopeptidase Activity and Polynucleotides Encoding Same

The present invention relates to polypeptides having endopeptidase activity and to methods of producing and using the polypeptides. The invention also relates to methods of making a food protein hydrolysate using a trypsin-like endopeptidase derived from a bacterium. 1. An isolated polypeptide having endopeptidase activity , selected from the group consisting of:(a) a polypeptide having at least 70% sequence identity to the mature polypeptide of SEQ ID NO: 2;(b) a polypeptide encoded by a polynucleotide that hybridizes under low stringency conditions with (i) the mature polypeptide coding sequence of SEQ ID NO: 1, (ii) the genomic DNA sequence comprising the mature polypeptide coding sequence of SEQ ID NO: 1, or (iii) the full-length complementary strand of (i) or (ii);(c) a polypeptide encoded by a polynucleotide having at least 70% sequence identity to the mature polypeptide coding sequence of SEQ ID NO: 1;(d) a variant comprising a substitution, deletion, and/or insertion of one or more (several) amino acids of the mature polypeptide of SEQ ID NO: 2; and(e) a fragment of a polypeptide of (a), (b), (c) or (d) that has endopeptidase activity.2. The polypeptide of claim 1 , having at least 80% sequence identity to the mature polypeptide of SEQ ID NO: 2.3. (canceled)4. The polypeptide of claim 1 , which is encoded by a polynucleotide having at least 80% sequence identity to the mature polypeptide coding sequence of SEQ ID NO: 1.5. The polypeptide of claim 1 , comprising or consisting of SEQ ID NO: 2.6. (canceled)7. A composition comprising the polypeptide of .8. A method of producing the polypeptide of claim 1 , comprising:{'claim-ref': {'@idref': 'CLM-00001', 'claims 1'}, 'b': '6', '(a) cultivating a recombinant host cell comprising a polynucleotide encoding the polypeptide of any of - operably linked to one or more control sequences that direct the production of the polypeptide under conditions conducive for production of the polypeptide; and'}(b) recovering the ...

Enzyme preparation from koji fermentation

The invention provides an enzyme preparation obtainable from a Koji fermentation, wherein the Koji fermentation comprises mushrooms fermented with Aspergillus . The invention further relates to an enzyme preparation obtainable from the fermentation of a mixture of mushrooms and cereal with Aspergillus , to a process of producing the enzyme preparation, and to the use of the preparation.

Fermented Ingredient

Provided is a hydrolyzed pea protein based fermentation process employing Lactobacillus spec, the formed ingredient, food products comprising said ingredient and a method of enhancing the salty taste of food products.

PROTECTIVE HYDROCOLLOID FOR ACTIVE INGREDIENTS

Partially deamidated rice endosperm protein or rice endosperm protein which is partially conjugated with mono-, di-, oligo- or polysaccharides is used as novel protective hydrocolloid for fat-soluble active ingredients and/or fat-soluble colorants. The present invention further includes compositions comprising that rice endosperm protein and at least one fat-soluble active ingredient/colorant, as well as their manufacture, that rice endosperm protein itself and its manufacture. These compositions are used for the enrichment, fortification and/or coloration of food, beverages, animal feed, personal care or pharmaceutical compositions. The present invention is directed to theses uses and to food, beverages, animal feed, personal care and pharmaceutical compositions containing such a rice endosperm protein and such a composition, respectively. 136-. (canceled)37. A process for the manufacture of a rice endosperm protein which is partially deamidated starting from milled rice , whereby before milling the rice bran was removed , comprising the following steps a) to e):a) preparing an aqueous solution or suspension of milled rice, whereby the rice bran was removed before milling, whereby the solution or suspension preferably has a dry mass content of from 0.1 to 30 weight-%, based on the total amount of the aqueous solution or suspension;b) optionally removing the non-protein part or the protein part of the milled rice, whereby the rice bran was removed before milling, to obtain the rice endosperm protein;c) modifying the protein part of the milled rice, whereby the rice bran was removed before milling, by partially deamidating the protein part of the milled rice to obtain rice endosperm protein which is partially deamidated;d) optionally isolating the rice endosperm protein which is partially deamidated; ande) optionally converting the rice endosperm protein which is partially deamidated into a solid form,wherein the rice endosperm protein has an emulsion activity of ≧0. ...

Method and Compositions for Reducing Immunorecognition of Dietary Protein

The present disclosure is directed to a method for reducing immunoreactivity of a food including (a) incubating a food that contains at least one protein with a cross-linking enzyme to form a food that includes at least one cross-linked protein; and (b) fermenting the food including the at least one cross-linked protein with a microorganism to form a modified food including a hydrolysate of the at least one cross-linked protein, wherein (a) is performed before (b) and wherein a level of immunoreactivity of the modified food is less than a level of immunoreactivity of an unmodified food including at least one protein. Modified foods obtained from the present method are also provided. 1. A method for reducing immunoreactivity of a food comprising:(a) incubating a food comprising at least one protein with a cross-linking enzyme to form a food comprising at least one cross-linked protein; and(b) fermenting the food comprising the at least one cross-linked protein with a microorganism to form a modified food comprising a hydrolysate of the at least one cross-linked protein,wherein is performed before (b) andwherein a level of immunoreactivity of the modified food is less than a level of immunoreactivity of an unmodified food comprising the at least one protein.2. The method of claim 1 , wherein the method further comprises determining the level of immunoreactivity of the modified food.3. The method of claim 1 , wherein the level of immunoreactivity of the modified food is less than a level of immunoreactivity of a food simultaneously fermented with a microorganism and incubated with a cross-linking enzyme.4. The method of claim 2 , wherein determining the level of immunoreactivity of the modified food comprises:determining the level of immunoreactivity using a polyclonal antibody.5. The method of claim 2 , wherein determining the level of immunoreactivity of the modified food comprises:determining the level of immunoreactivity using a monoclonal antibody.6. The method of ...

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

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 ...

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

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 ...

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

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, ...

MICRO-ENCAPSULATED AQUACULTURE FEED

To provide a feed that does not pollute rearing water, improves the immunity activity of is capable of directly feeding eel and is capable of effectively inducing the growth of said larvae into glass eels. This micro-encapsulated aquaculture feed includes: an oil phase having an oil-soluble nutrient component; a water phase which is present inside the oil phase and which includes a water-soluble nutrient component; and a film which includes the oil phase and the water phase The water-soluble nutrient component includes at least one hydrolysate from among hydrolysates of amino acids, oligopeptides, and proteins. 1. Microencapsulated feed for aquaculture , comprising:{'b': '11', 'an oil phase () having an oil-soluble nutrient component;'}{'b': 13', '11, 'an aqueous phase () that is present in the oil phase () and contains a water-soluble nutrient component; and'}{'b': 15', '11', '13, 'a coating () containing the oil phase () and the aqueous phase (), wherein'}the water-soluble nutrient component contains any one or more of amino acids, oligopeptides, and protein hydrolysates.2. The feed for aquaculture according to claim 1 , wherein the water-soluble nutrient component further comprises saccharides selected from any one or more of monosaccharides claim 1 , oligosaccharides claim 1 , and polysaccharides.3leptocephalus larvaeleptocephalus larvae. The feed for aquaculture according to claim 1 , which is feed for of eels claim 1 , that is used for growing of eels up to glass eels.4. The feed for aquaculture according to claim 1 , whereinthe water-soluble nutrient component comprises a protein hydrolysate, andthe protein hydrolysate is obtained by hydrolyzing a protein source containing either or both of a vegetable protein and an animal protein, using a proteolytic enzyme, a hydrochloric acid, or hot water.5. The feed for aquaculture according to claim 1 , whereinthe water-soluble nutrient component comprises a protein hydrolysate, and the protein hydrolysate contains any ...

MILK-BASED PROTEIN HYDROLYSATES AND INFANT FORMULAE AND NUTRITIONAL COMPOSITIONS MADE THEREOF

A composition including protein hydrolysates derived from milk is obtained by the treatment of enzymes derived from microorganisms. A trypsin-like enzyme and a chymotrypsin-like enzyme are used. The composition is in particular intended for inducing tolerance in infants with the effect of modulating the potential occurrence of allergies later in life. The composition can also be used in sick adult patients. Preferably the composition is an infant formula, infant follow-up formula, growing-up milk or baby food or an enteral complete nutritional composition. 1. A composition comprising milk-based protein hydrolysate obtained by treatment of a solution of a milk-based proteinaceous material with at least one trypsin-like endopeptidase derived from a microorganism and at least one chymotrypsin-like endopeptidase derived from a microorganism.2. A method for the induction of oral tolerance in an infant or a patient in need thereof , the method comprising administering a composition comprising milk-based protein hydrolysate obtained by treatment of a solution of a milk-based proteinaceous material with: at least one trypsin-like endopeptidase derived from a microorganism and at least one chymotrypsin-like endopeptidase derived from a microorganism.3Fusarium. The composition of claim 1 , wherein the at least one trypsin-like endopeptidase is derived from a strain of and has at least 75% sequence identity to the sequence denoted by SWISSPROT No. P35049.4Kutzneria. The composition of claim 1 , wherein the at least one trypsin-like endopeptidase is derived from a strain of and has at least 75% sequence identity to the mature polypeptide SEQ ID NO:1.5Nocardiopsis.. The composition of claim 1 , wherein the at least one chymotrypsin-like endopeptidase is derived from a strain of6. The composition of claim 1 , wherein the at least one chymotrypsin-like endopeptidase has at least 75% sequence identity to a polypeptide sequence selected from the group consisting of EMBL CDS CAI94179 ...

AMINOPEPTIDASE AND ITS USES

The present invention relates to the use of a TET protein as a N-terminus aromatic amino acid residues specific exopeptidase, said TET protein comprising the amino acid sequence as set forth in SEQ ID NO: 1. 1. A method for providing a N-terminus aromatic amino acid residues specific exopeptidase , wherein said a N-terminus aromatic amino acid residues specific exopeptidase is provided by a TET protein comprising , consisting essentially , or consisting of the amino acid sequence as set forth in SEQ ID NO: 1 ,or any homologous protein derived from said TET protein as set forth in SEQ ID NO: 1 by substitution, addition or deletion of at least one amino acid, provided that the derived protein retains at least 70% of identity with the amino acid sequence as set forth in SEQ ID NO: 1, and said derived protein retaining a N-terminus aromatic amino acid residues specific exopeptidase activity.2. A method for the modification of all or part of a polypeptide content of a substrate comprising peptides , polypeptides and/or proteins , wherein said modification is performed by at least a TET protein harboring at least a N-terminus aromatic amino acid residues specific exopeptidase activity , said at least a TET protein comprising , consisting essentially , or consisting of the amino acid sequence as set forth in SEQ ID NO: 1 ,or any homologous protein derived from said at least a TET protein as set forth in SEQ ID NO: 1 by substitution, addition or deletion of at least one amino acid, provided that the derived protein retains at least 70% of identity with the amino acid sequence as set forth in SEQ ID NO: 1, and said derived protein retaining a N-terminus aromatic amino acid residues specific exopeptidase activity.3. The method according to claim 1 , wherein said a TET protein or said derived protein originates from an extremophile microorganism belonging to the Methanococcales order.4Methanocaldococcus jannaschii.. The method according to claim 3 , wherein said extremophile ...

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

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 ...

METHOD OF PREPARING A PROTEIN HYDROLYSATE AND HYDROLYSATE OBTAINED THEREBY

Abstract: A method of preparing a protein hydrolysate using extrusion technology is provided. An intact protein source and a protease component are added to an extruder and mixed therein to form a slurry including a protein hydrolysate having a degree of hydrolysis of 5% to 30%. The slurry has a total protein content of at least 30% based on the weight of solids in the slurry. A protein hydrolysate accordingly produced is also claimed. 1. A method of preparing a protein hydrolysate comprising:adding an intact protein source and a protease component to an extruder; andmixing the intact protein source and the protease component within the extruder to form a slurry comprising a protein hydrolysate having a degree of hydrolysis of 5% to 30%;wherein the slurry has a total protein content of at least 30% based on the weight of solids in the slurry.2. The method of claim 1 , further comprising adding a pH adjuster to the extruder to maintain a pH of the slurry at from 5 to 9.3. The method of claim 1 , further comprising adding water to the extruder.4. The method of claim 1 , further comprising heating the contents of the extruder to a temperature of from 20° C. to 75° C.5. The method of claim 1 , further comprising heating the slurry to a temperature of from 80° C. to 105° C. to promote inactivation of the protease component.6. The method of claim 1 , wherein the slurry comprises from 30% to 70% by weight solids.7. The method of claim 1 , wherein the intact protein source and the protease component are added to the extruder in amounts such that a weight ratio of active protease to protein is from 0.8:100 to 8:100.8Bacillus licheniformis.. The method of claim 1 , wherein the protease component comprises a protease derived from9. The method of claim 1 , wherein the protease component comprises a protease derived from Aspergillus oryzae.10. The method of claim 1 , wherein the protease component comprises a mixture of proteases.11. The method of claim 1 , wherein the intact ...

METHOD OF PREPARING CORN GLYCOPEPTIDES, AND PRODUCT AND USE THEREOF

A method for preparing corn glycopeptides, and a product and use thereof, and belongs to the technical field of food and medicine production. The method for preparing corn glycopeptides includes the preparation of corn peptides powder and the glycosylation reaction between corn peptides and amino sugar; the preparation raw material of the corn peptides powder is a corn protein rich in branched chain amino acids; and the corn peptides and the amino sugar are subjected to the glycosylation reaction catalyzed by a transglutaminase, and finally the corn glycopeptides is obtained. The method for preparing corn glycopeptides provided by the present disclosure is simple; and the prepared corn glycopeptides have antagonistic and protective effects on alcoholic liver injury, and can be applied to the preparation of related foods, medicines and health care products. 1. A method for preparing corn glycopeptides , comprising the following steps:(1) hydrolyzing a corn protein suspension, conducting liquid-solid separation, and drying a liquid phase to obtain corn peptide powder;(2) mixing the corn peptides powder with water to formulate a corn peptides solution with a mass-volume concentration of 2-15%;(3) adding amino sugar into the corn peptides solution to obtain a reaction base solution; wherein the addition amount of the amino sugar is 2-5 times of the mass of the corn peptides powder;(4) adding a transglutaminase into the reaction base solution to enable a glycosylation reaction between the corn peptides and the amino sugar, so as to obtain the corn glycopeptides after the reaction is finished; wherein the addition amount of the transglutaminase is 40-80 U of the transglutaminase per 1 g of the corn peptides powder.2. The preparation method according to claim 1 , wherein the hydrolytic enzyme in the step (1) comprises one or more of a Alcalase protease claim 1 , a Protamex protease and a Flavourzyme protease claim 1 , the hydrolysis temperature is 55-65° C. claim 1 , the ...

METHODS FOR PRODUCING PROTEINACEOUS FOOD PRODUCT INGREDIENTS, A PET FOOD COMPRISING SAID INGREDIENT AND A METHOD OF REMOVING MALODORS FROM, AND/OR INCREASING THE PALATABILITY OF, SAID INGREDIENT

A food product ingredient formed from a keratinous protein-containing material, e.g, feathers, and methods of making the same. The methods include cleaning the keratinous protein-containing material, combining the keratinous protein-containing material with a cereal bran to form a mixture, and hydrolyzing the mixture to form the food product ingredient. Optionally, of the keratinous protein-containing material is cleaned and/or frozen within 5 hours of collection. The methods generate fewer unpleasant odors, and food product ingredients produced by the method can similarly benefit. The food product ingredient may be incorporated into a food product, such as a pet food product. 1. A process for producing a food product ingredient formed from a keratinous protein-containing material , the process comprising:cleaning the keratinous protein-containing material with a cleaning solution,combining the keratinous protein-containing material and a cereal bran to form a mixture, andsubjecting the mixture to hydrolysis under conditions sufficient to hydrolyze the keratinous protein-containing material to form the food product ingredient.2. The process of claim 1 , wherein the keratinous protein-containing material comprises feathers claim 1 , hair claim 1 , wool claim 1 , hide claim 1 , bristles claim 1 , horns claim 1 , hooves claim 1 , claws claim 1 , nails claim 1 , scales claim 1 , or a mixture thereof.3. The process of claim 1 , wherein the keratinous protein-containing material comprises raw feathers.4. The process of claim 1 , wherein the keratinous protein-containing material is frozen before forming the mixture.5. (canceled)6. The process of claim 1 , wherein the keratinous protein-containing material is cleaned by washing the keratinous protein-containing material with the cleaning solution at least once.7. (canceled)8. (canceled)9. (canceled)10. The process of claim 1 , wherein the keratinous protein-containing material is subject to pretreatment with a proteolytic ...

PREPARATION OF ACID SOLUBLE PULSE PROTEIN HYDROLYZATES WITH LITTLE OR NO ASTRINGENCY AND PULSE PROTEIN HYDROLYZATES OF IMPROVED AMINO ACID SCORE

The invention relates to a method of processing a pulse protein material, which comprises effecting hydrolysis of the pulse protein material, optionally adjusting the pH, then separating to form a soluble fraction and processing the soluble fraction to provide a pulse protein hydrolyzate which is substantially completely soluble throughout the pH range of about 2 to about 7 and which provides little or no astringency when an acidic beverage containing the pulse protein hydrolyzate is consumed and a solid residue, and processing the solid residue to provide a second pulse protein hydrolyzate having an improved Amino Acid Score, which is improved compared to the substrate pulse protein material. 1. A method of processing a pulse protein material , which comprises effecting hydrolysis of the pulse protein material , optionally adjusting the pH , then separating to form a soluble fraction and processing the soluble fraction to provide a pulse protein hydrolyzate which is substantially completely soluble throughout the pH range of about 2 to about 7 and which provides little or no astringency when an acidic beverage containing the pulse protein hydrolyzate is consumed and a solid residue , and processing the solid residue to provide a second pulse protein hydrolyzate having an improved Amino Acid Score , which is improved compared to the substrate pulse protein material.2. The method of claim 1 , wherein the pulse protein material is a neutral dry powder claim 1 , having a protein content of at least about 60 wt % (N×6.25) on a dry weight basis (d.b.) and a natural pH in aqueous solution of about 6.0 to about 8.0.3. The method of claim 2 , wherein the neutral dry powder is rehydrated to provide a protein solution claim 2 , the protein solution is optionally adjusted in pH within the range of about 6.0 to about 8.0 claim 2 , the protein solution is treated with a proteolytic enzyme to effect hydrolysis of the pulse protein material claim 2 , the enzymatically treated ...

METHOD FOR PRODUCING PARTLY HYDROLYZED KERATINACEOUS MATERIAL

The invention relates to a method for producing highly digestible, partly hydrolyzed keratinaceous material, preferably from feathers, hair, wool, hooves or nails, comprising the steps of (1) hydrolyzing keratinaceous material in the presence of water, in a hydrolyser with heat and at a pressure between about 2 bar and about 100 bar, and (2) concurrently drying and grinding the resultant hydrolyzed keratinaceous material in an air turbulence mill at about atmospheric pressure such that the drop in pepsin N and/or ileal digestibility is less than 10%, and/or the pepsin and ileal digestibility remain higher than respectively 75% and 80%, wherein the resultant keratinaceous material comprises at least partly insoluble material, and wherein the average particle size of the dry product leaving the air turbulence mill measured as d50 in volume fraction, as measured with laser diffraction using a dry powder Beckman Coulter particle size analyzer, is between about 20 μm and about 0.7 mm and the d90 is below about 1 mm. 1. Method for producing digestible , partly hydrolyzed keratinaceous material , preferably from feathers , hair , wool , hooves or nails , comprising the steps of (1) hydrolyzing keratinaceous material in the presence of water , in a hydrolyser with heat and at a pressure between about 2 bar and about 100 bar , and (2) concurrently drying and grinding the resultant partly hydrolyzed keratinaceous material in an air turbulence mill at about atmospheric pressure such that the drop in pepsin and/or ileal digestibility is less than 10% , and/or the pepsin and ileal digestibility remain higher than respectively 75% and 80% , wherein the resultant keratinaceous material comprises at least partly insoluble material , and wherein the average particle size of the dry product leaving the air turbulence mill measured as d50 in volume fraction , as measured with laser diffraction using a dry powder Beckman Coulter particle size analyzer , is between about 20 μm and about ...

Nutritional formulations comprising a pea protein isolate

The present invention relates to a nutritional formulation containing a pea protein isolate, characterized in that the pea protein isolate: contains between 0.5 and 2% of free amino acids, has a viscosity: from 13 to 16×10 −3 Pa·s. at a shear rate of 10 s −1 , from 10 to 14×10 −3 Pa·s. at shear rate of 40 s −1 , and from 9.8 to 14×10 −3 Pa·s. at a shear rate of 600 s −1 , has a solubility: from 30 to 40% in pH zones from 4 to 5 from 40 to 70% in pH zones from 6 to 8. The invention also relates to the use of this nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.

Cartilage product

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.

HYDROLYSED PHOSPHOLIPID COMPOSITION AND METHOD OF MAKING THE SAME

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 ...

PRODUCTION METHOD FOR BONE BROTH

A process for producing a bone extract for food use which includes viscosity reduction of a raw material extract using a protease prior to its concentration. 1. A method for producing bone broth which comprises use of at least one protease wherein a reaction condition is at least 150° F.2. The method of wherein the protease has a relative activity at 120 degrees F. of at least 75%.3Bacillus. The method of claim 1 , wherein the protease is from the species.4BacillusBacillus licheniformisBacillus amyloliquefaciens. The method of claim 3 , wherein the protease from species is at least one of SD-AY10 derived from claim 3 , SD-NY10 derived from claim 3 , Soluzyme HA1000 claim 3 , and Soluzyme HT 100.5Bacillus. The method of claim 3 , wherein the protease from species is a thermostable endo protease.6Bacillus licheniformisBacillus amyloliquefaciens. The method of claim 1 , wherein the protease is a combination of at least two of SD-AY10 derived from claim 1 , SD-NY10 derived from claim 1 , Soluzyme HA1000 and Soluzyme HT 100.7Bacillus lichenformisBacillus amyloliquefaciens.. The method of wherein the protease is a combination of SD-AY10 derived from and SD NY10 derived from8. The method of claim 1 , wherein the bone broth is beef broth.9. The method of claim 1 , wherein the bone broth is a duck broth claim 1 , lamb broth claim 1 , pork broth claim 1 , deer broth claim 1 , or turkey broth.10. The method of claim 1 , wherein the use of at least one protease reduces the viscosity by about at least 45%.11. The method of wherein the use of at least one protease reduces the viscosity by about at least 50%.12. The method of wherein the use of at least one protease reduces the viscosity by about at least 60%.13. The method of wherein the use of at least one protease reduces the viscosity by about at least 75%.14. The method of wherein the use of at least one protease reduces the viscosity by about at least 90%.15. The method of wherein there is no generation of bitterness or ...

PROCEDURE FOR REDUCING CONTAMINANTS IN VEGETABLE PROTEIN MATTER

This invention refers to a procedure for reducing inorganic (heavy metals) and organic (aflatoxins, molds, etc.) contaminants in high-protein vegetable matter, mainly originating from rice. Applying said procedure to raw vegetable matter results in the obtainment of derivatives presenting levels of these contaminants significantly lower than the legal limits set by health authorities. Following the procedure set out in this invention, high-quality protein derivatives are obtained usable for vitamin and nutritional supplements, milk formula for babies, sports nutrition, clinical nutrition, animal feed ingredients, etc. 1. A procedure for reducing contaminants in vegetable protein which includes performing each of the following steps at least once:a) Mixing the initial vegetable matter with water and at least one type of protease enzyme, bringing the mixture to a pH of between 3 and 10 and keeping it in agitation for a period of at least 20 minutes, at a temperature of between 20 and 90° C.,b) Optionally, performing a wash and a solid-liquid separation of the product obtained in the previous stage,c) Optionally, subjecting the hydrolysate obtained in the previous stage to a sterilization process.2. A procedure according to where the pH of the mixture obtained from stage (a) is between 5 and 8.3. A procedure according to where the pH of the mixture from stage (a) is 7.5.4. A procedure according to where the time of agitation at stage (a) is from 60 to 180 minutes.5. A procedure according to where the time of agitation at stage (a) is 70 minutes.6. A procedure according to where temperature during stage (a) is between 50 and 80° C.7. A procedure according to where the temperature during stage (a) is 60° C.8. A procedure according to where the sterilization process during stage (c) can be either UHT sterilization or pasteurization.9. A procedure for reducing contaminants in vegetable protein which includes performing each of the following steps at least once:a1) Mixing ...

Protein product and preparation method thereof

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.

Method for Producing a Protein Hydrolysate

The present invention relates to a method of producing a protein hydrolysate comprising a step of enzymatic protein hydrolysis performed at high temperature. 1. A method for producing a protein hydrolysate , comprising:a) adding to a composition comprising substrate protein a thermostable endopeptidase;b) performing a first hydrolysis step by incubating the composition of step a) for at least 10 minutes at a temperature of at least 75° C.;c) adding to the composition of step b) a protease preparation having an aminopeptidase activity of at least 200 LAPU/g; andd) performing a second hydrolysis step by incubating the composition of step c) for at least 10 minutes at a temperature which is at least 10° C. lower than the temperature used in step b).2. The method of claim 1 , wherein the thermostable endopeptidase is a nonspecific endopeptidase.3. The method of claim 2 , wherein the nonspecific endopeptidase is characterized in that incubation of 0.5% (w/w) BSA with the endopeptidase for 4 hours at a temperature and pH where the endopeptidase exhibits at least 40% of its maximum activity results in a degree of hydrolysis of at least 10%.4. The method of claim 1 , wherein the thermostable endopeptidase is an endopeptidase claim 1 , which after incubation for 15 minutes at 80° C. and pH 9 has a residual activity of at least 80% relative to its activity after incubation at 37° C.5. The method of claim 1 , wherein the thermostable endopeptidase (i) has at least 60% sequence identity to the polypeptide of SEQ ID NO: 3 claim 1 , (ii) is encoded by a polynucleotide having at least 60% sequence identity to the mature polypeptide coding sequence of SEQ ID NO: 1 claim 1 , or (iii) is a variant of the polypeptide of SEQ ID NO: 3 comprising a substitution claim 1 , deletion claim 1 , and/or insertion at one or more positions.6. The method of claim 1 , wherein the thermostable endopeptidase (i) has at least 60% sequence identity to the polypeptide of SEQ ID NO: 8 claim 1 , (ii) is ...

METHOD FOR PRODUCING WHEAT GLUTAMINE PEPTIDE

The present invention discloses a method for producing wheat glutamine peptide using wheat gluten powder as raw material, belonging to the fields of food and biotechnology. The method includes the steps of: performing enzymolysis in two steps using Alcalase and papain with the wheat gluten powder as raw material, to obtain the wheat glutamine peptide with components with molecular weight of less than 1000 Da being more than 90%, characteristic glutamine peptide segment glutamine-arginine-glutamine (Gln-Arg-Gln, QRQ) content being more than 2.0% and glutamine content being up to 23.54% by treating the enzymatic hydrolysate by centrifugation, ultrafiltration, concentration, spray drying, etc. The produced glutamine peptide can be used as functional nutrition composition ingredient in the development and production of ordinary foods, health foods and medicines. 1. An industrial enzymatic hydrolysis method for producing glutamine peptide from wheat gluten powder , comprising the following steps:1) mixing the wheat gluten powder with water with a liquid-feed ratio of 100: 2-20 (L: kg) to form a slurry, adjusting the slurry to pH 8-12, heating to 50-90° C. and stiffing at this temperature for 20-90 min, to form a basic liquid material,2) separating the basic liquid material into supernatant and residue, collecting the residue and diluting the residue with water, heating to 50-80° C., stirring and separating, to obtain a purified residue, and3) mixing the purified residue with water with a water-residue ratio of 100: 10-50, stirring, adjusting to pH 7-9, heating to 40-60° C., and then adding Alcalase in an amount of 1000-8000 units per gram protein, reacting for 1-5 h, after that, adding papain in an amount of 1000-2000 units per gram protein, and performing enzymatic hydrolysis under a temperature of 45-55° C. for 1-3 h, to obtain enzymatic hydrolysate, heating the enzymatic hydrolysate to 120-135° C. to conduct enzyme inactivation, to obtain wheat protein enzymatic ...

CASEIN HYDROLYSATE

A casein hydrolysate formed by controlled hydrolysis of a casein substrate by an aspergillus-derived (fugal) proteolytic preparation is described. The controlled hydrolysis employs a FlavorPro-Whey™ formulation and a degree of hydrolysis (% DH) of from 5% DH to 15% DH. The Hydrolysate has at least a 98% reduction in antigenicity compared to intact sodium caseinate and a mean bitterness score of less than 30%. The invention also provides a low molecular weight fraction of casein hydrolysate of the invention which is substantially free of peptides having a molecular weight greater than 5 kDa. 1. A casein hydrolysate formed by hydrolysis of a casein substrate by a aspergillus-derived proteolytic preparation to a degree of hydrolysis (% DH) of from 5% DH to 15% DH , the hydrolysate having a peptide profile that exhibits at least a 98% reduction in antigenicity compared to intact sodium caseinate and a mean bitterness score of less than 30%.229-. (canceled) The invention relates to hydrolysates of the milk protein casein, methods of producing the hydrolysates, and uses of the casein hyrolysates as low antigenicity and neutral flavor food ingredients.Casein hydrolysates are well known food ingredients and are commonly prepared by hydrolyzing a casein substrate, typically sodium caseinate, with a food grade proteolytic/peptideolytic preparation to a degree of hydrolysis of 20% DH or greater. The high degree of hydrolysis employed heretofore is informed by the requirement to produce a casein hydrolysate which exhibits acceptable organoleptic properties while also providing low antigenicity, the latter being a key requirement for casein hydrolysates intended for use as a food ingredient in infant formula, and foodstuffs for immunocompromised or geriatric individuals. A problem with existing casein hydrolysates, especially those that are extensively hydrolysed, is that the resultant hydrolysate either does not have the required reduction of antigenicity, or that the ...

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

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 ...

METHOD FOR PRODUCING VEGETABLE PROTEIN-CONTAINING FOOD

Provided is a vegetable protein-containing food having an excellent texture, preferably also having good flavor/taste. The vegetable protein-containing food can be produced by adding transglutaminase and glucose oxidase or adding transglutaminase, glucose oxidase and phospholipase to a food raw material containing a vegetable protein. 1. A method for producing a plant protein-containing food , the method comprising:adding a transglutaminase and a glucose oxidase to a food raw material containing a plant protein.2. The method according to claim 1 , which further comprises adding a phospholipase to the food raw material.3. The method according to claim 2 , wherein the phospholipase is phospholipase D.4. The method according to claim 1 , wherein the transglutaminase is added in an amount of 1.0×10U or larger per 1 g of the food raw material claim 1 , and the glucose oxidase is added in an amount of 1.0×10U or larger per 1 g of the food raw material.5. The method according to claim 2 , wherein the phospholipase is added in an amount of 1.0×10U or larger per 1 g of the food raw material.6. The method according to claim 4 ,wherein the plant protein-containing food is a food prepared by mixing a binding material containing the food raw material containing a plant protein, with another food raw material in a crumble form, and cooking the mixture, andwherein the amounts of the transglutaminase and glucose oxidase to be added are read as amounts per 1 g of the binding material.7. The method according to claim 5 ,wherein the plant protein-containing food is a food prepared by mixing a binding material containing the food raw material containing a plant protein, with another food raw material in a crumble form, and cooking the mixture, andwherein the amounts of the transglutaminase, glucose oxidase, and phospholipase to be added are read as amounts per 1 g of the binding material.8. The method according to claim 1 , wherein the plant protein is a soybean protein.9. The method ...

High caloric, high protein nutritional formula comprising collagen

A nutritional composition comprises a protein component, a lipid component and a carbohydrate component, minerals, vitamins and water, wherein the protein component comprises at least two different protein sources; wherein the first protein source is hydrolysed collagen; the lipid component provides at least 30 EN % of the total energy of the composition and the first source of protein represents 35-95 wt % based on the total weight of the protein component. The nutritional composition provides a homogeneous emulsion of high energy density (e.g. at least 3 kcal/mL) and high protein density (e.g. at least 14 g/100 mL).

Food Protein-Derived Peptides as Bitter Taste Blockers

Beef protein was hydrolyzed with each of six commercial enzymes (alcalase, chymotrypsin, trypsin, pepsin, flavourzyme, and thermoase). Electronic tongue measurements showed that the hydrolysates had significantly (p<0.05) lower bitter scores than quinine. Addition of the hydrolysates to quinine led to reduced bitterness intensity of quinine with trypsin and pepsin hydrolysates being the most effective. Addition of the hydrolysates to HEK293T cells that heterologously express one of the bitter taste receptors (T2R4) showed alcalase, thermoase, pepsin and trypsin hydrolysates as the most effective in reducing calcium mobilization. Eight peptides that were identified from the alcalase and chymotrypsin hydrolysates also suppressed bitter agonist-dependent calcium release from T2R4 and T2R14 with AGDDAPRAVF and ETSARHL being the most effective. 1. A method of isolating and identifying a bitter taste blocker peptide from a protein hydrolysate comprising:providing a quantity of protein;generating one or more hydrolysates by hydrolyzing the protein with a protease;separating the one or more hydrolysates into fractions using a first peptide separation technique;evaluating each respective one of the fractions for ability to antagonize a bitter taste receptor (T2R) in cell culture and selecting the most active fractions;separating the most active fractions into sub-fractions using a second peptide separation technique;evaluating each respective one of the sub-fractions for ability to antagonize a bitter taste receptor (T2R) in cell culture and selecting the most active sub-fractions; andpassing each respective one most active sub-fraction through a mass-spectrometer, thereby identifying a bitter taste blocker peptide.2. The method according to wherein the one or more hydrolysates is prepared using one or more proteases selected from the group consisting of: alcalase claim 1 , thermoase claim 1 , pepsin claim 1 , trypsin claim 1 , flavourzyme and chymotrypsin.3. The method ...

PEA PROTEIN HYDROLYSATE

A composition and method of preparing a pea protein hydrolysate includes obtaining a pea protein composition, adding a fungal protease to the pea protein composition, and hydrolyzing the pea protein composition to a degree of hydrolysis of about 4% or greater to obtain a pea protein hydrolysate. In an example, the degree of hydrolysis can range from about 4% to about 25% at a pH ranging from about 5 to about 7.5 and at a temperature ranging from about 30° C. to about 60° C. The resulting pea protein hydrolysate has a solubility of at least 30% at pH 3.4, a viscosity of at least 65 cPs at pH 3.4, a dispersibility of at least 115 seconds at about neutral H, and a suspendability of at least 1.5 TSI Global at pH 3.4.

FERMENTED FOOD COMPOSITION PRODUCTION METHOD

A method for producing a fermented food composition by fermenting a food having a class-2 food allergen, includes: adding lactic acid bacteria having leucine aminopeptidase activity of 75 or more and 720 or less units, to a food having a class-2 food allergen, and fermenting the food while adjusting a pH of a mixture including the food to 4.0 or more and less than 8.5; and enzymatically treating the resulting mixture with a metalloprotease. 1. A method for producing a fermented food composition by fermenting a food having a class-2 food allergen , the method comprising:adding lactic acid bacteria having leucine aminopeptidase activity of 75 or more and 720 or less units, to a food having a class-2 food allergen, and fermenting the food while adjusting a pH of a mixture including the food to 4.0 or more and less than 8.5; andenzymatically treating the resulting mixture with a metalloprotease.2. The method according to claim 1 , wherein the enzymatically treating is performed before the fermenting or after the fermenting.3. The method according to claim 1 , wherein the metalloprotease is an endo-type metalloprotease.4. The method according to claim 3 , wherein the endo-type metalloprotease is derived from a filamentous fungus or from a bacterium.5AspergillusBacillus.. The method according to claim 4 , wherein the filamentous fungus belongs to the genus and the bacterium belongs to the genus6. The method according to claim 1 , wherein a time for the enzymatically treating is 4 hours or less.7. The method according to claim 1 , wherein an amount of an enzyme to be added during the enzymatically treating is 10 U/g or more and 1200 U/g or less per protein weight in the food having the class-2 food allergen.8Lactobacillus, Lactococcus, Leuconostoc, PediococcusEnterococcus.. The method according to claim 1 , wherein the lactic acid bacteria are at least one type of bacteria selected from the group consisting of lactic acid bacteria each belonging to the genera claim 1 , ...

NUTRITIONAL FORMULATIONS SUCH AS A YOGHURT, CREAM, CREAM DESSERT OR FROZEN DESSERT, COMPRISING A PEA PROTEIN ISOLATE, AND THE USE OF THE FORMULATION AS A SOURCE OF PROTEIN

The present invention relates to a nutritional formulation of yoghurt type, a cream, a dessert cream, an iced dessert or sorbet and a cheese and containing a pea protein isolate, characterized in that the pea protein isolate: 1. A nutritional formulation selected from a fermented milk of yoghurt type , a cream , a dessert cream , an iced dessert or sorbet and a cheese and containing a pea protein isolate , wherein the pea protein isolate:contains between 0.5 and 2% of free amino acids, [{'sup': −3', '−1, 'from 11 to 18×10Pa·s. at a shear rate of 10 s,'}, {'sup': −3', '−1, 'from 9 to 16×10Pa·s. at a shear rate of 40 s, and'}, {'sup': −3', '−1, 'from 8 to 16×10Pa·s. at a shear rate of 600 s,'}], 'has a viscosity at 20° C. from 30 to 40% in pH zones from 4 to 5', 'from 40 to 70% in pH zones from 6 to 8., 'has a solubility2. The formulation as claimed in claim 1 , wherein the pea protein isolate has a digestibility expressed according to the Coefficient of Digestive Use (CDU) of between 93.5 and 95%.3. The formulation as claimed in claim 1 , wherein the pea protein isolate has a degree of hydrolysis (DH) of between 5 and 10%.4. The formulation as claimed in claim 1 , wherein the pea protein isolate is presented claim 1 , according to the SYMPHID test claim 1 , as a protein of “rapid viscosity” claim 1 , reflecting rapid duodenal assimilation of the constituent amino acids of said isolate.5. The formulation as claimed in claim 1 , in which the pea protein isolate has been pasteurized at high temperature for a short time before being dried by atomization.6. The formulation as claimed claim 1 , in which the pea protein isolate represents 0.1-10% by weight of the nutritional formulation claim 1 , preferably from 0.5-6% by weight.7. The formulation as claimed claim 1 , in which the pea protein isolate represents 20-30% claim 1 , 40-50% claim 1 , 50-60% claim 1 , 60-70% claim 1 , 70-80% claim 1 , 80-90% or 90-100% by weight of the total protein in the nutritional formulation. ...

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

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.

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

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 ...

Composition for inducing differentiation

To provide a differentiation-inducing composition and a method for producing the differentiation-inducing composition, the present disclosure describes use of a degradation product containing at least a portion of the triple helical domain of collagen or atelocollagen.

IN VITRO INSECT MUSCLE AS A NUTRITION SOURCE

Provided herein is a cultured meat product comprising a confluent serum-free insect muscle cell culture seeded on a food safe substrate. Further provided herein is a method for producing a cultured meat product comprising the steps of: culturing insect muscle cells on a food safe substrate in serum-free culture medium for a time sufficient for the cells to reach confluence. Also provided herein is a bioactuator comprising confluent insect muscle cells cultured in a flexible substrate to form muscle fibers. 1. A cultured meat product comprising a confluent serum-free insect muscle cell culture seeded on a food safe substrate.2. The cultured meat product of claim 1 , wherein the substrate is a film.3. The cultured meat product of claim 1 , wherein the substrate is a sponge.4. The cultured meat product of claim 1 , wherein the substrate is a chitosan substrate.5. The cultured meat product of claim 4 , wherein the chitosan substrate is a mushroom chitosan substrate.6Drosophila melanogaster. The cultured meat product of claim 1 , wherein the insect muscle cells are cells.7DrosophilaManduca sexta. The cultured meat product of claim 1 , wherein the insect muscle cells are multinucleated myotubes derived from adult muscle progenitor cells (DrAMPCs) or embryonic precursor cells (Ms-EPC).8. The cultured meat product of claim 7 , wherein the DrAMPC or Ms-EPC derived multinucleated myotubes express myosin heavy chain and ecdysone receptor.9. The cultured meat product of claim 7 , wherein the DrAMPC or Ms-EPC derived multinucleated myotubes are produced by a method comprising: culturing a population of DrAMPCs or Ms-EPCs in suspension in serum-free culture medium comprising 20-hydroxyecdysone.10. The cultured meat product of claim 9 , wherein the serum-free culture medium additionally comprises dextran sulfate claim 9 , sericin claim 9 , methoprene claim 9 , or combinations thereof.11. A method for producing a cultured meat product comprising the steps of:culturing insect muscle ...

Pea Protein Product

The present invention relates to a pea protein material that is at least 70% dry weight pea protein, of which at least 20% dry weight protein is soluble in water at ambient temperature, has a pH of about 6-8 and has a viscosity of about 12-20 units according to Test A. Preferably, the pea protein material of this invention additionally has a viscosity of about 12-65 units according to Test B. Preferably, the pea protein material meets USDA Organic Certification requirements. Preferably, the pea protein material meets Non-GMO Project Verified requirements.

OAT PROTEIN GELS

Gels made from oat proteins include partially hydrolysed oat protein, or oat protein and an organic acid or acidulant, or oat protein and inulin. 1. A method of forming an oat protein gel , comprising the step of partially hydrolyzing oat protein at a pH of about 7 or higher , and forming a gel from the hydrolysate.2. The method of wherein the pH is between about preferably about pH 8 and about pH 9.3. A method of forming an oat protein gel claim 1 , comprising the step of pre-heating oat protein claim 1 , mixing with an organic acid or acidulant claim 1 , and forming the gel.4. The method of wherein the oat protein is pre-heated at a temperature above the denaturation temperature of the oat protein and less than about 120° C.5. The method of wherein the oat protein is added at less than about 10% w/v claim 3 , and organic acid or acidulant at less than about 20% w/w of protein claim 3 , at a pH less than about 9.6. The method of wherein the oat protein is added at about 5% to about 7% (w/v).7. The method of wherein the oat protein is added about 7% w/v claim 6 , and GDL at about 10% w/w of protein claim 6 , at a pH of about 8.8. A method of forming an oat protein gel claim 6 , comprising the step of mixing oat protein with inulin.9. The method of wherein the oat protein is mixed at about 15% w/v with inulin less than about 1.0% w/v claim 8 , heating at about 100° C. at a pH of less than about 8.10. A method of forming an oat protein gel comprising the steps of heating the oat protein at less than about 100° C. and microwaving the oat protein claim 8 , either consecutively or simultaneously. The present invention relates oat protein gels and methods of making and using the same.Gelation is an important functional property of proteins as it provides texture and support in foods. Generally, thermal gelation of globular proteins involves unfolding of the protein molecules by heating, which leads to exposure of hydrophobic amino acid residues. Later, unfolded molecules ...

Method and System for Time of Pollinating Cereal Crops

A method of identifying a selected pollination window in a Poaceae crop by monitoring one or more environmental parameters and identifying a selected pollination window based upon the monitored parameters. The correct selection of parameters has been shown to markedly increase seed set, yield, and/or other desirable characteristics, including but not limited to preferred content of oil, starch, protein, and/or other nutritional components. Parameters may include one or more of: temperature, relative humidity, and vapor pressure deficit.

NON-DAIRY ANALOGS AND BEVERAGES WITH DEAMIDATED PLANT PROTEINS AND PROCESSES FOR MAKING SUCH PRODUCTS

The present disclosure is related to non-dairy analogs and beverage formulations comprising a deamidated refined protein component and method of using such products. The non-dairy analogs and beverage formulations exhibit improved properties such as decreased precipitation of the refined protein component. In certain embodiments, these non-dairy analogs can exhibit improved stability when used as a substitute for a dairy product in food products including but not limited to yogurt, sour cream, ice cream, coffee creamer, heavy cream, whipping cream, pudding, soft cheese, or hard cheese. In certain embodiments, the non-dairy analogs exhibit substantially reduced or no visible feathering when added to hot beverages such as coffee or tea. 1. A non-dairy analog , comprising:(a) a refined protein component, at least a portion of which is a deamidated refined protein component;(b) at least one lipid from a non-animal natural source;(c) at least one emulsifier;(d) water; and(e) having a pH of between 4.0 and 10.2. The non-dairy analog of claim 1 , wherein:(a) the refined protein component is at least 0.5% by weight of the non-dairy analog, and at least 10% by weight of the refined protein component is a deamidated refined protein component;(b) the lipid is between 1% by weight and 10% by weight of the non-dairy analog; or(c) the emulsifier is between 0.01% by weight and 5% by weight of the non-dairy analog.36-. (canceled)7. The non-dairy analog of claim 1 , wherein the refined protein component is sourced from a plant claim 1 , including a legume.8. The non-dairy analog of claim 7 , wherein the refined protein component is sourced from a pea plant or a pea protein.9. (canceled)10. The non-dairy analog of claim 1 , wherein the non-dairy analog claim 1 , after at least partial mixing with an acidic beverage exhibits no visible feathering for at least 5 minutes after mixing.1114-. (canceled)15. A method for producing a non-dairy analog claim 1 , the method comprising:{'claim- ...

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

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 , ...

METHODS FOR LOWERING GLUTEN CONTENT USING FUNGAL CULTURES

The present invention provides a method for the preparation of a gluten-containing grain having lowered levels of gluten. The method includes providing a prepared gluten-containing grain which may be optionally sterilized or pasteurized. The prepared gluten-containing grain is then inoculated with a prepared fungal component and incubated. In one embodiment the prepared fungal component myceliates the prepared gluten-containing grain while incubated and during this process hydrolyzes gluten in the prepared gluten-containing grain. The present invention also includes a gluten-containing grain having lowered levels of gluten which has been prepared by the methods of the invention. 1. A method for preparation of a gluten-containing grain having reduced levels of gluten , comprising: i. providing a gluten-containing grain;', 'ii. sterilizing or pasteurizing the gluten-containing grain to provide prepared gluten-containing grain;, 'a) providing a prepared gluten-containing grain comprising the steps ofb) providing a prepared fungal component;c) inoculating the prepared gluten-containing grain with the prepared fungal component; andd) incubating the prepared gluten-containing grain and prepared fungal component to hydrolyze gluten, resulting in the gluten-containing grain having reduced levels of gluten, wherein the gluten comprises prolamin, glutelin or prolamin/glutelin aggregate.2. The method of claim 1 , wherein the method further comprises drying the gluten-containing grain from step (d).3. The method of claim 1 , wherein the method comprises pasteurizing the gluten-containing grain from step (d).4. The method of claim 1 , wherein the method of step a) further comprises hydrating the gluten-containing grain.5. The method of claim 1 , wherein the gluten-containing grain having lowered levels of gluten has had more than 90% of gluten hydrolyzed compared to the prepared gluten-containing grain.6. The method of claim 1 , wherein the gluten-containing grain having lowered ...

METHODS OF USING AN ARCHAEAL SERINE PROTEASE

Methods of using archaeal serine protease sequences are disclosed. 1. A recombinant construct comprising a nucleotide sequence encoding a thermostable polypeptide having serine protease activity , wherein said coding nucleotide sequence is operably linked to at least one regulatory sequence functional in a production host and the nucleotide sequence encodes a polypeptide with the amino acid sequence set forth in SEQ ID NO: 3 , or a polypeptide with at least 92% amino acid sequence identity thereto;and wherein said regulatory sequence is heterologous to the coding nucleotide sequence, or said regulatory sequence and coding sequence are not arranged as found together in nature.2. The recombinant construct of claim 1 , wherein said coding nucleotide sequence is a nucleotide sequence encoding a polypeptide with the amino acid sequence set forth in SEQ ID NO: 8 claim 1 , or a polypeptide with at least 89% amino acid sequence identity thereto.3. The recombinant construct of or claim 1 , wherein said coding nucleotide sequence is selected from the group consisting of:i) a nucleotide sequence encoding a polypeptide with the amino acid sequence set forth in SEQ ID NO: 2, or a polypeptide with at least 86% amino acid sequence identity thereto; orii) a nucleotide sequence encoding a polypeptide with the amino acid sequence set forth in SEQ ID NO:5 or 14, or a polypeptide with at least 84% amino acid sequence identity thereto.4. The recombinant construct of any one of to claim 1 , wherein said at least one regulatory sequence comprises a promoter.5. A vector comprising a recombinant construct as defined in any one of to .6. A production host or host cell comprising the recombinant construct of any one of to .7. The production host or host cell of claim 6 , wherein said cell is a bacterial cell claim 6 , an archaeal cell claim 6 , a fungal cell or an algal cell.8. A method for producing a thermostable serine protease claim 6 , said method comprising:{'claim-ref': [{'@idref': ' ...

PEPTIDASE AND ITS USES

The invention relates to the uses of a new characterized TET protein showed restricted to N-terminus glycine residues exopeptidase. The invention also relates to a method comprising said use of said new characterized TET protein as a N-terminus glycine residues specific exopeptidase. The invention further relates to a support wherein it is immobilized on said new characterized TET protein as a N-terminus glycine residues specific exopeptidase. 1. A method for providing a N-terminus glycine residues specific exopeptidase , wherein said N-terminus glycine residues specific exopeptidase is provided by a TET protein comprising the amino acid sequence as set forth in SEQ ID NO: 1 , or any homologous protein derived from said TET protein as set forth in SEQ ID NO: 1 by substitution , addition or deletion of at least one amino acid , provided that the derived protein retains at least 70% , preferably at least 79% of identity with the amino acid sequence as set forth in SEQ ID NO: 1 , and said derived protein retaining a N-terminus glycine residues specific exopeptidase activity.2. A method for the modification of all or part of the polypeptide content of a substrate comprising peptides , polypeptides and/or proteins harbouring a N-terminus glycine residue , wherein said modification is performed by at least a TET protein harbouring at least a N-terminus glycine residues specific exopeptidase activity , said at least TET protein comprising the amino acid sequence as set forth in SEQ ID NO: 1 ,or any homologous protein derived from said at least TET protein as set forth in SEQ ID NO: 1 by substitution, addition or deletion of at least one amino acid, provided that the derived protein retains at least 70%, preferably at least 79% of identity with the amino acid sequence as set forth in SEQ ID NO: 1, and said derived protein retaining a N-terminus glycine residues specific exopeptidase activity.3. The method according to claim 1 , wherein said TET protein or said derived ...

METHOD FOR INHIBITING AGGREGATE FORMATION DURING PROTEIN HYDROLYSIS

Disclosed is for inhibiting gel formation during, or resulting from, hydrolysis of protein compositions comprising casein. 1. A method for inhibiting protein aggregate formation associated with enzymatic hydrolysis of casein , the method comprising admixing at least one protein composition comprising casein with at least one protease and maintaining the admixture of protein composition and protease at a temperature of from about 6° C. to about 8° C. for a time interval sufficient to inhibit gel formation.2. The method of wherein the time interval sufficient to inhibit gel formation is further defined sufficient to inhibit gel formation when the temperature of the admixed at least one protein composition and at least one protease is increased to increase the rate of hydrolysis of the at least one protein.3. The method of wherein the at least one protein composition is admixed with the at least one protease in an aqueous solution.4. The method of wherein the aqueous solution comprises from about five to about thirty percent solids.5. The method of wherein the at least one protease is selected from the group consisting of proteases of animal claim 1 , plant claim 1 , bacterial claim 1 , and fungal origin claim 1 , and combinations thereof.6. The method of wherein the at least one protease is selected from the group consisting of Bromelain claim 1 , Papain claim 1 , Trypsin claim 1 , Chymotrypsin claim 1 , and combinations thereof.7BacillusAspergillus. The method of wherein the at least one protease is selected from the group consisting of proteases from species claim 1 , proteases from species claim 1 , and combinations thereof.8. The method of wherein the at least one protein composition is selected from the group consisting of milk protein isolate claim 1 , milk protein concentrate claim 1 , casein claim 1 , and combinations thereof.9. The method of wherein the casein is selected from the group consisting of sodium caseinate claim 8 , calcium caseinate claim 8 , ...

METHODS FOR PRODUCING FEATHER-BASED FOOD PRODUCTS

A method is provided for making food product ingredients from indigestible keratinous protein-containing material. The methods generally include adding an amount of cereal bran and/or one or more reducing sugars to the keratinous protein-containing material to provide a mixture and hydrolyzing the mixture. The methods generate fewer unpleasant odors, and food product ingredients produced by the method can similarly benefit. Antioxidants may also be added, and in such embodiments, even fewer off odors may be generated and/or palatability may be enhanced. 1. A process for producing a food protein ingredient from a keratinous material , the process comprising:adding an amount of a cereal bran and/or one or more reducing sugars to a quantity of a keratinous protein-containing material to provide a mixture; andsubjecting the mixture to hydrolysis under conditions sufficient to hydrolyze the keratinous protein-containing material therein.2. The process of claim 1 , wherein the cereal bran is amaranth claim 1 , bulgur claim 1 , farro claim 1 , quinoa claim 1 , spelt claim 1 , teff claim 1 , triticale claim 1 , wild rice claim 1 , wheat claim 1 , corn claim 1 , barley claim 1 , rye claim 1 , millet claim 1 , oat claim 1 , rice claim 1 , sorghum claim 1 , or buckwheat bran.3. (canceled)4. The process of claim 1 , wherein the cereal bran is defatted.5. The process of claim 1 , wherein the cereal bran is added in an amount of 10 wt. % or less claim 1 , based upon the total weight of the mixture.6. (canceled)7. The process of claim 1 , wherein both the cereal bran and the one or more reducing sugars are added to the keratinous protein-containing material.8. The process of claim 1 , wherein the one or more reducing sugars comprises galactose claim 1 , glucose claim 1 , glyceraldehyde claim 1 , fructose claim 1 , ribose claim 1 , xylose claim 1 , cellobiose claim 1 , lactose claim 1 , maltose claim 1 , glucose syrup claim 1 , maltodextrin claim 1 , dextrin or glycogen.9. The ...

PROLINE SPECIFIC ENDOPROTEASE

The present invention relates to a polypeptide having proline-specific endoprotease activity, selected from the group consisting of 1. A polypeptide having proline-specific endoprotease activity , selected from the group consisting ofi. a polypeptide comprising a mature polypeptide sequence of SEQ ID NO: 2;ii. a polypeptide that has least 70%, 75%, 80%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98% or 99% identity to the mature polypeptide sequence of SEQ ID NO: 2;iii. a polypeptide encoded by a nucleic acid that hybridizes under medium stringency, optionally under high stringency conditions to the complementary strand of the mature polypeptide coding sequence of SEQ ID NO:1;iv. a polypeptide encoded by a nucleic acid that has at least 80%, 85%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99% or 100% identity to the mature polypeptide coding sequence of SEQ ID NO: 1.2. A polypeptide that is an isolated claim 1 , substantially pure claim 1 , pure claim 1 , recombinant claim 1 , synthetic or variant polypeptide of the polypeptide of .3. A polypeptide according to claim 1 , wherein the mature polypeptide sequence of SEQ ID NO: 2 comprises amino acids 36 to 526 of SEQ ID NO: 2 claim 1 , wherein methionine at position 1 in SEQ ID NO: 2 is counted as 1.4. A composition comprising a polypeptide according to .5. A composition according to claim 4 , comprising a carrier claim 4 , an excipient claim 4 , or an auxiliary enzyme.6. A nucleic acid encoding a proline-specific endoprotease claim 4 , which has at least 70% claim 4 , 75% claim 4 , 80% claim 4 , 85% claim 4 , 90% claim 4 , 95% claim 4 , 96% claim 4 , 97% claim 4 , 98% claim 4 , or 99% sequence identity to the mature polypeptide encoding sequence of SEQ ID NO: 1.7. A nucleic acid that is an isolated claim 6 , substantially pure claim 6 , pure claim 6 , recombinant claim 6 , synthetic or variant nucleic acid of the nucleic acid of .8. An expression vector comprising a nucleic acid according to ...

MODIFIED RAPESEED PROTEIN ISOLATE

The present invention is directed to a modified rapeseed protein isolate and to a process for making a modified rapeseed protein isolate with the aid of a peptidyl arginine deiminase. 1. A rapeseed protein isolate comprising 40 to 65% cruciferins and 35 to 60% napins and having a solubility of at least 88% when measured over a pH range from 3 to 10 at a temperature of 23±2° C. , wherein at least one of the amino acids in the cruciferins and/or napins is citrulline.2. Rapeseed protein isolate according to comprising from 0.5-10% of citrulline.3. Rapeseed protein isolate according to wherein the rapeseed protein isolate comprises from 5% to 65% on dry matter of 12S rapeseed protein where the presence of 12S is verified by Blue Native PAGE4. Rapeseed protein isolate according to with a cruciferin/napin ratio in the range of from 0.9 to 1.3.5. Rapeseed protein isolate according to with a phytate level less than 0.4 wt. %.6. Rapeseed protein isolate according to with a solubility of at least 94% when measured over a pH range from 3 to 10 at a temperature of 23±2° C.7. A process for obtaining a rapeseed protein isolate comprisingi) mixing cold-pressed rapeseed oil meal with an aqueous liquid at a temperature of from 45 to 65° C.;ii) separation of the aqueous liquid from the mixture obtained in i);iii) decreaming of the aqueous liquid obtained in ii);iv) adjusting the pH of the decreamed aqueous liquid obtained in iii) to neutral by adding acid or base, and mixing with a precipitant to obtain a precipitate;v) removing the precipitate obtained in iv) to obtain an aqueous liquid;vi) concentrating and washing the aqueous liquid obtained in v);vii) isolating rapeseed protein isolate from the concentrated and washed aqueous liquid obtained in vi) by means of drying, wherein peptidyl arginine deiminase is added during any or all of i), ii), iii), iv), v) and vi).8. Process according to claim 7 , wherein said precipitant comprises a salt of calcium claim 7 , iron claim 7 , ...

Method for Unlocking Bioactive Proteins

A method for unlocking bioactive proteins that can then be used to activate natural remedies. The method includes starting with Silica salt and water mixture. Then a base of whey protein concentrate is added to the mixture. The pH of the whey protein mixture is raised using a base. The pH is held at a level above 11 for at least two hours. After at least two hours an acid is then added to the mixture to bring the pH of the mixture below 3 pH. This will stop the activation process. After the unattached proteins are removed the protein mixture is then brought back to a normal pH level, around 4 pH. 1) A method for unlocking bioactive proteins , the method comprising:adding an amount of silica salt to an amount of water, creating a mixture;adding an amount of base protein to the mixture;adding a base to the mixture raising the pH;adding an acid to reduce the pH of the mixture.2) The method for unlocking bioactive proteins of claim 1 , further comprising adding a second base to raise the pH of the mixture again.3) The method for unlocking bioactive proteins of claim 1 , wherein the pH is risen the first time to above 11 pH.4) The method for unlocking bioactive proteins of claim 1 , wherein the amount of silica salt is between 3 and 8 percent of the total dry matter of the mixture.5) The method for unlocking bioactive proteins of claim 4 , wherein the amount of silica salt is 5 percent of the mixture.6) The method for unlocking bioactive proteins of claim 1 , wherein the pH is reduced to below 3 pH.7) The method for unlocking bioactive proteins of claim 1 , wherein the pH is reduced to a pH between 2 pH and 2.5 pH.8) The method for unlocking bioactive proteins of claim 1 , further comprising maintaining a final pH above 4 pH.9) The method for unlocking bioactive proteins of claim 2 , wherein the pH is raised to a level between 4 pH and 5 pH.10) The method for unlocking bioactive proteins of claim 1 , wherein the base protein is a whey protein.11) The method for unlocking ...

PROTEIN HYDROLYSATES WITH INCREASED YIELD OF N-TERMINAL AMINO ACID

The present invention related to a method for preparing a protein hydrolysate from a proteinaceous material by contacting the material with a proteolytic enzyme mixture having a proline specific exopeptidase. In particular, the proline specific exopeptidase is an aminopeptidase specific for at the five amino acid N-terminal sequence X-Pro-Gln-Glv-Pro-, where X is any amino acid. The present invention also relates to use of the aminopeptidase with a second exopeptidase and an endopeptidase.

METHOD FOR PREPARING HIGH SOLUBILITY PEA PROTEIN COMPOSITION AND PRODUCT PREPARED USING THE SAME

The present invention relates to the field of processing pea protein compositions. The present invention particularly relates to a method for preparing a high solubility pea protein composition and a product prepared thereby. The method of the present invention includes a step of subjecting a pea protein composition to high pressure homogenization. The method of the present invention significantly improves the solubility of pea protein compositions. The present invention further provides a pea protein composition prepared by the method, the pea protein composition having better solubility. 118-. (canceled)19. A pea protein composition , wherein the pea protein composition has a nitrogen solubility index that is greater than or equal to 88.0% and a particle diameter D [4 ,3] of 40 microns or below.20. The composition of claim 19 , wherein the particle diameter D [4 claim 19 ,3] of the composition is 35 microns or below.21. The composition of claim 19 , wherein the particle diameter D [4 claim 19 ,3] of the composition is 30 microns or below.22. The composition of claim 19 , wherein the particle diameter D [4 claim 19 ,3] of the composition is 25 microns or below.23. The composition of claim 19 , wherein the particle diameter D [4 claim 19 ,3] of the composition is 20 microns or below.24. The composition of claim 19 , wherein the particle diameter D [4 claim 19 ,3] of the composition is 15 microns or below.25. The composition of claim 19 , wherein the particle diameter D [4 claim 19 ,3] of the composition is 10 microns or below.26. The composition of claim 19 , wherein the particle diameter D [4 claim 19 ,3] of the composition is in the range of 12 μm-40 μm.27. The composition of claim 19 , wherein the nitrogen solubility index of the composition is greater than or equal to 90.0%.28. The composition of claim 19 , wherein the nitrogen solubility index of the composition is greater than or equal to 95.0%.29. The composition of claim 19 , wherein the nitrogen solubility ...

SOLUBLE PEA PROTEIN PRODUCTS

The present disclosure relates to unique soluble pea protein product can be used alone to make aerated bakery products, confections, desserts, sauces, and beverages. The soluble pea protein product can be combined with insoluble pea protein product to make a range of food products with higher protein content than when insoluble, globular pea protein product is used alone, due to the viscosity reducing nature of the soluble pea protein product when it is combined with insoluble globular pea protein product. The soluble pea protein products when combined with insoluble pea protein products, make a resulting pea protein product that has a PDCAAS of about 0.75-1.00. The process to make this unique soluble pea protein includes means of selectively separating the soluble pea protein product from the insoluble fractions of ground peas, as well as selectively separating the soluble pea protein from soluble carbohydrates and ash. This Abstract is not intended to identify key features or essential features of subject matter, nor does this Abstract intend to be used to limit the scope of claimed subject matter. 1. A pea protein product comprising:a) at least about 40% dry weight pea protein;b) at least about 90% dry weight of the pea protein is soluble at room temperature at about pH 3-10; andc) about 0.5-50 dwt % carbohydrate.2. The pea protein product of claim 1 , wherein at least about 60% of the protein has a molecular weight less than about 100 Daltons claim 1 , less than about 30 claim 1 , preferably less than about 20 Daltons3. A process of making a pea protein material of claim 2 , wherein the process includes the steps of:a) grinding de-hulled dry peas;b) mixing the ground peas with water to make a slurry;c) separating insoluble fiber and starch portions from the protein portions to make an intermediate protein slurry,d) coagulating the protein to make an insoluble protein in the intermediate protein slurry,e) neutralizing the insoluble protein in the intermediate ...

Cheese and yogurt like compositions and related methods

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

PROLINE TOLERANT TRIPEPTIDYL PEPTIDASES AND USES THEREOF

A method for the production of a hydrolysate comprising: (a) admixing at least one protein or a portion thereof with: (A) at least one endoprotease; and (B) (a′) at least one proline tolerant tripeptidyl peptidase or fermentate comprising a proline tolerant tripeptidyl peptidase predominantly having exopeptidase activity wherein said proline tolerant tripeptidyl peptidase is capable of cleaving tri-peptides from the N-terminus of peptides having: Proline at P1; and synthetic amino acids at P1; or (b′) at least one proline tolerant tripeptidyl peptidase having exopeptidase activity wherein said proline tolerant tripeptidyl peptidase is capable of cleaving tri-peptides from the N-terminus of peptides having: Proline at PV; and synthetic amino acids at PV; and (b) recovering the hydrolysate. The invention also relates to methods for producing a hydrolysate comprising the use of an endoprotease an exo-tripeptidyl peptidase of the S53 family and an aminopeptidase, to uses of a proline tolerant tripeptidyl peptidase, compositions, food and/or feed additive compositions comprising the same, as well as hydrolysates and uses of proline tolerant tripeptidyl peptidases. 1. A method for the production of a hydrolysate comprising: (A) at least one endoprotease; and', Proline at P1; and', 'an amino acid selected from alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, serine, threonine, tryptophan, tyrosine, valine or synthetic amino acids at P1; or', '(b′) at least one proline tolerant tripeptidyl peptidase having exopeptidase activity wherein said proline tolerant tripeptidyl peptidase is capable of cleaving tri-peptides from the N-terminus of peptides having:', 'Proline at P1′; and', 'an amino acid selected from alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, ...

ENHANCED VISCOSITY OAT BASE AND FERMENTED OAT BASE PRODUCT

A process for producing a non-dairy food product of enhanced viscosity comprises providing a mixture of deamidated oat base and vegetable protein isolate, crosslinking of glutamine and lysine units of the protein isolate and oat protein comprised by the oat base by means of transglutaminase, and fermenting the mixture by means of a yogurt, sour cream or cheese starter culture. Also disclosed are products obtainable by the process and their use. 1. Process for producing a non-dairy food product of enhanced viscosity , comprisingproviding a mixture of deamidated oat base and vegetable protein isolate; andcrosslinking of glutamine and lysine units of the protein isolate by means of transglutaminase.2. The process of claim 1 , wherein the mixture is heated to a temperature of 80° C. or more prior to the addition of transglutaminase.3. The process of claim 1 , wherein the added vegetable protein isolate consists of or comprises denaturated vegetable protein.4. The process of claim 3 , wherein the vegetable protein isolate comprises or consists of pea protein isolate claim 3 , potato protein isolate claim 3 , faba bean protein isolate claim 3 , chickpea protein isolate claim 3 , lentil protein isolate claim 3 , in particular consists of pea protein isolate.5. The process of claim 1 , comprising claim 1 , prior to incubation with transglutaminase claim 1 , adjusting and/or holding the mixture at a pH substantially higher than that of the isoelectric point of the vegetable protein isolate claim 1 , such as higher by 1.0 pH units claim 1 , in particular higher by 1.5 pH units or 2.0 pH units or more.6. A process for producing oat base or oat drink of enhanced viscosity claim 1 , comprising:a) Providing an oat base or drink optionally comprising a viscosity promoting agent;b) Providing native vegetable protein isolate and/or denaturated vegetable protein isolate;c) Combining the oat base or drink and vegetable protein isolate;d) Heating the combination of oat base and ...

HYDROLYZED CHICKEN STERNAL CARTILAGE EXTRACT, METHOD FOR PRODUCING THE SAME AND USE THEREOF

The present disclosure relates to pharmaceutical field, providing a hydrolyzed chicken sternal cartilage extract, method for producing the same and use thereof. The hydrolyzed chicken sternal cartilage extract has a type II collagen content of ≥50% and a chondroitin sulfate content of ≥20%. In China, a huge amount of livestock and poultry are consumed, and the total consumption almost reaches ¼ of the worldwide livestock and poultry consumption. Chicken sternal cartilage is one of the main by-products in broiler chicken processing. In the present disclosure, a hydrolyzed chicken sternal cartilage extract rich in type II collagen and chondroitin sulfate is obtained by using biological enzymatic hydrolysis technique. Experiments results show that the hydrolyzed chicken sternal cartilage extract produced by the present disclosure has a good anti-inflammatory effect and can be used to prepare medications for treating osteoarthritis. 1. A hydrolyzed chicken sternal cartilage extract , wherein type II collagen content is ≥50% and chondroitin sulfate content is ≥20%.2. A method for preparing a hydrolyzed chicken sternal cartilage extract , comprisinggrinding chicken sternal cartilage and adding water;adjusting pH to 7.0 and heating to 55° C.;adding alkaline protease and flavourzyme for enzymatic hydrolysis;after inactivating the enzymes, centrifuging and then collecting supernatant; andfiltering the supernatant with cloth and collecting filtrate to obtain a solution of the hydrolyzed chicken sternal cartilage extract.3. The method according to claim 2 , wherein the amount of added water is 2 to 3 times the mass of the chicken sternal cartilage.4. The method according to claim 2 , wherein the amount of added alkaline protease is 0.2% to 0.3% of the mass of the chicken sternal cartilage; and the amount of added flavourzyme is 0.3% to 0.5% of the mass of the chicken sternal cartilage.5. The method according to claim 2 , wherein the mass ratio of the alkaline protease to the ...

Milk-based protein hydrolysates and compositions made thereof

A process for preparing a milk protein hydrolysate comprising hydrolysing a milk-based proteinaceous material with a microbial alkaline serine protease in combination with bromelain, a protease from Aspergillus and a protease from Bacillus.

ENZYME-BASED PROTEIN SEPARATION AND ENRICHMENT FROM SOY MEAL, WHEAT MEAL, AND OTHER PROTEIN-RICH MATERIALS DERIVED FROM PLANT SEEDS, FRUITS AND OTHER BIOMASS

The present invention is directed to enzyme based methods for removing water insoluble non-starch polysaccharides (NSPs) and/or water soluble or insoluble oligosaccharides from soy products without significantly damaging the proteins contained therein This removal is facilitated by the enzymatic hydrolysis of poly- and oligomeric carbohydrates into monosaccharides and other water soluble sugars. The present invention provides for the production of three streams of useful materials. The first is an enriched protein material comparable to the known SPCs but without significant quantities of undigestible oligosaccharides and polysaccharides. The second is an SPI made from the soluble protein in the hydrolysate which is valuable for high-quality feed, food and industrial uses. The third is the soluble saccharides and hydrolyzed carbohydrates (releasing sugars) that can be converted by fermentation to various valuable bioproducts. 1. A method for removing water insoluble non-starch polysaccharides (NSPs) and/or water soluble or insoluble oligosaccharides from soy products without significantly damaging the proteins contained therein comprising:{'i': 'Aspergillus niger', 'A) producing an enzyme containing liquid by submerged fungal fermentation of a substrate containing soy hulls using at least one fungus;'}B) placing a substrate comprising one or more soy products in a suitable vessel; wherein said one or more soy products contain one or more water insoluble non-starch polysaccharides (NSPs) and/or one or more water soluble or insoluble oligosaccharides;C) diluting the enzyme containing liquid of step A with water or an aqueous solution in a ratio of from about 1:1 to about 50:1 water or aqueous solution to enzyme-containing liquid to produce a liquid enzyme medium;D) adding said liquid enzyme medium to the vessel containing said substrate containing one or more soy products;E) agitating the combination of step D, wherein said liquid enzyme medium hydrolyzes the one or ...

PROCESS FOR INCREASING YIELD IN PRODUCTION OF PLANT BASED PRODUCTS

A process for using bacterial or fungal metalloprotease and trypsin to solve problems associated with conventional protease extraction techniques by dramatically reducing temperature, incubation time and proteolysis during protease extraction. The present disclosure relates to a protease treatment for increasing yield from plant or other material by extracting nutrients from the fibrous waste portion of milled plant material while preserving the nutritional and functional qualities of the extracted material for use as a food product. The process preserves the quality of the extracted material, including beta glucan and protein, by utilizing low temperatures and minimal protease activity and digestion time during extraction. 1. A method comprising:aqueous wet milling a plant raw material to produce a raw material slurry;sifting the raw material slurry to produce a primary milk and a fibrous slurry;milling the fibrous slurry;treating the fibrous slurry with a protease selected from the group consisting of a metalloendoprotease and a trypsin selected from the group consisting of a bacterial trypsin and a fungal trypsin;treating the fibrous slurry with the protease at a suboptimal protease activity temperature to produce a treated fibrous slurry; andsifting the treated fibrous slurry to produce a secondary milk and a clean fiber.2. The method of claim 1 , wherein the plant raw material is at least one of an oat grain and a barley grain.3. The method of claim 1 , wherein the suboptimal activity temperature is below 10° C. and an incubation period for treatment with the protease is less than 30 minutes.4. The method of claim 1 , wherein the fibrous slurry is treated with the protease at a suboptimal activity pH to produce the treated fibrous slurry.5. The method of claim 1 , wherein a viscosity of the treated fibrous slurry is at least 35% lower than a viscosity of the fibrous slurry when a protease treatment incubation period is less than 10 minutes.6. The method of ...

PROCESS TO PRODUCE RICE BRAN HYDROLYSATES

The present invention provides a (preferably defatted) rice bran hydrolysate composition which comprises of more than 50 wt % (on dry matter) of (poly)peptides and which has a DH (Degree of Hydrolysis) of at least 10%, preferably between 10 and 16% and more than 90%, preferably more than 95%, of the (poly) peptides has a molecular weight (MW) of more than 500 Da.

TECHNO-FUNCTIONAL PLANT PROTEIN FRACTION FROM LEGUMINOUS OR OIL SEEDS

The present invention relates to a plant protein fraction from legumes or oil seeds for use in foodstuffs or in feedstuffs and to a process for producing the plant protein fraction. In the process a first protein fraction is separated from comminuted leguminous seeds or oil seeds using a solvent to leave behind a second protein fraction, and a water-containing protein fraction obtained by this fractionating step directly or after addition of water is subjected to treatment with enzymes one or more times, a heating to a temperature>70° C. one or more times, optionally a fermentation one or more times and a pressure and/or shear treatment one or more times. The plant protein fraction produced with the process exhibits a reduced immunoreactivity and has good techno-functional and organoleptic properties. 1. A process for producing a plant protein fraction from legumes or oil seeds , in which in a fractionating step a first protein fraction is separated from comminuted leguminous seeds or oil seeds using a mechanical process and/or using a solvent to leave behind a second protein fraction and a water-containing protein fraction obtained by this fractionating step directly or after addition of water is subjected toa hydrolysis one or more times,a heating to a temperature>70° C. one or more times,optionally a fermentation one or more times anda pressure and/or shear treatment one or more times in order to obtain the plant protein fraction.2. The process according to claim 1 , characterised in thatafter the hydrolysis, during the further course of the process, the water-containing protein fraction is separated depending on the size or sedimentability into a retentate or sediment fraction and a permeate or supernatant fraction in order to obtain the plant protein fraction.3. The process according tocharacterised in thatwater or an aqueous solvent is used as solvent in the fractionating step, whereby the water-containing protein fraction is obtained directly as first protein ...

METHOD FOR MANUFACTURING AN ACIDIFIED PROTEIN PRODUCT FROM CASEIN AND A PRODUCT OBTAINED THEREBY

The present invention relates to an acidified protein product. Particularly, the invention relates to acidified protein product which can be used as a cheese or a meat substitute that can be fried or grilled. The present invention relates also the processes for producing such acidified protein products. 113-. (canceled)14. A meat substitute comprising an acidified protein product containing casein , wherein the protein in the acidified protein product is crosslinked , the acidified protein product has a protein content of about 10% (w/w) to about 50% (w/w) and pH of about 4.4 to about 5.0 , and wherein the acidified protein product is fry-proof.15. The meat substitute according to claim 14 , wherein the acidified protein product has a protein content of about 10% to about 23%.16. The meat substitute according to claim 14 , wherein the acidified protein product has a protein content of about 20% to about 50%.17. The meat substitute according to claim 14 , wherein the acidified protein product has a protein content of about 10% to about 23%.18. The meat substitute according to claim 14 , wherein the pH of the acidified protein product is about 4.6 to about 4.9.19. The meat substitute according to claim 14 , wherein the acidified protein product has a fat content is about 0% to about 30%.20. The meat substitute according to claim 14 , wherein the acidified protein product has a salt content is about 0% to about 5%.21. The meat substitute according to claim 14 , wherein the acidified protein product has a salt content of about 0.5% to about 1%.22. The meat substitute according to claim 14 , wherein the acidified protein product has a lactose content of about 0% to about 2%.23. The meat substitute according to claim 14 , wherein the acidified protein product is in the form of grains.24. The meat substitute according to claim 14 , wherein the acidified protein product is in the form of a block pressed from the grains.25. A cheese or cheese-like product comprising the meat ...

PROTEIN HYDROLYSATES

The present invention provides marine protein hydrolysates for use in pharmaceuticals, nutraceuticals functional foods, foods, beverages, and animal feeds, as well as methods for making marine protein hydrolysates. 1. A krill protein hydrolysate characterized in having a protein content of greater than 85% on a dry weight basis , less than 5% fat on a dry weight basis ,a fluoride content of from 0.1 to 200 mg/kg hydrolysate on a dry weight basis;a TMAO (trimethylamine N-oxide) content of from 0.1 to 200 mg N/5 100 g hydrolysate on a dry weight basis;a TMA (trimethylamine) content of from 0.1 to 200 mg N/100 g hydrolysate on a dry weight basis;a TVN (total volatile nitrogen) content of from 0.1 to 200 mg N/100 g hydrolysate on a dry weight basis;a sodium content of from 0.01 to 4.0 g/100 g hydrolysate on a dry weight basis; anda calcium content of from 100 to 25,000 mg/kg hydrolysate on a dry weight basis.2. The krill protein hydrolysate of claim 1 , wherein the krill protein hydrolysate has a fluoride content of from 0.1 to 30 mg/kg on a dry weight basis.3. The krill protein hydrolysate of claim 2 , wherein the krill protein hydrolysate has a TMAO content of from 0.1 to 10 mg N/100 g hydrolysate on a dry weight basis.4. The krill protein hydrolysate of claim 2 , wherein the krill protein hydrolysate has a TMA content of from 0.1 to 30 mg N/100 g hydrolysate on a dry weight basis.5. The krill protein hydrolysate of claim 2 , wherein the krill protein hydrolysate has a TVN content of from 0.1 to 60 mg N/100 g hydrolysate on a dry weight basis.6. The krill protein hydrolysate of claim 1 , wherein the krill protein hydrolysate is further characterized in having a protein content of greater than 89% on a dry weight basis and a fat content of less than 2% on a dry weight basis.7. The krill protein hydrolysate of claim 6 , wherein the krill protein hydrolysate has a moisture content of less than 3%.8. The krill protein hydrolysate of claim 1 , wherein the krill protein ...

Method for Making a Fermented Whey Protein Product

Disclosed is a method for producing a fermented whey protein product with improved stability, which can be incorporated into liquids such as beverages, or foods such as solid or semi-solid foods. In foods such as protein bars, the fermented whey protein product can decrease hardening over time and improve shelf-life. Also disclosed is a method for producing hydrolyzed whey protein with improved flavor.

PROTEIN HYDROLYSATE DERIVED FROM BLUE-BACKED FISH

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) ...

Fish protein hydrolysate having a bone-stimulating and maintaining activity, nutraceutical and pharmacological compositions comprising such a hydrolysate and method for obtaining same

The present invention relates to a fish protein hydrolysate having a biological activity of interest, in particular an effect on the stimulation and maintenance of bone. The fish protein hydrolysate is characterized in that it is obtained by enzymatic hydrolysis of at least one protein source selected from the fish species Micromesistius poutassou, Clupea harengus, Scomber scombrus, Sardina pilchardus, Trisopterus esmarki, Trachurus spp, Gadus morhua, Pollachius virens, Melanogrammus aeglefinus and Coryphaenoides rupestris , and the species of fish belonging to the order Siluriformes, said enzymatic hydrolysis being carried out by means of an endopeptidase enzyme derived from Bacillus subtilis . The protein hydrolysate according to the invention makes it possible to maintain the bone mass or to stimulate bone growth through stimulation of osteoblast cell growth and inhibition of osteoclast cell growth.

DRY FRACTIONATION FOR PLANT BASED PROTEIN EXTRACTION

A dry fractionation method and system provides for generating a protein concentrate product therefrom. The method and system includes milling a plant-based flour to generate milled flour and generating a first protein concentrate from the milled flour using an air classifier. The method and system includes processing the first protein concentrate to generate a protein rich curd and generating a neutral hydrolyzed protein slurry by mixing the protein curd with a base, water and enzymatic cocktail. The method and system includes generating a homogenized protein slurry from the protein slurry and generating a cooled protein slurry by pasteurizing the homogenized protein slurry. Therein, the method and system provides for extracting the protein concentrate product from the cooled protein slurry. 1. A dry fractionation method for generating a chickpea protein concentrate product , the method comprising:milling a chickpea flour to generate milled flour;generating a first protein concentrate from the milled flour using a first air classifier;processing the first protein concentrate to generate a protein rich curd;generating a neutral hydrolyzed protein slurry by mixing the protein curd with a base, an enzymatic cocktail and water;generating a homogenized protein slurry from the neutral hydrolyzed protein slurry;generating a cooled protein slurry by pasteurizing the homogenized protein slurry; andextracting the chickpea protein concentrate product from the cooled protein slurry.2. The dry fractionation method of further comprising:generating a first starch concentrate from the air classifier;generating a second protein concentrate using the first starch concentrate with a second air classifier; andgenerating the protein rich curd using the second protein concentrate.3. The dry fractionation method of further comprising:generating a second starch concentrate using the second air classifier; andrecycling at least one of the first starch concentrate and the second starch ...

Novel casein protein product

The present invention relates to a process for producing a casein protein product comprising the steps of:—providing a casein concentrate starting material,—heat-treating the material,—cooling the heat-treated material,—subjecting the cooled material to a treatment with a crosslinking enzyme,—optionally subjecting the cooled material to a treatment with a coagulant and—processing the material into the casein protein product/allowing the casein protein product to form.

SOYBEAN OLIGOPEPTIDE WITH LOW ALLERGENICITY AND LITTLE BITTERNESS AND PREPARATION METHOD AND APPLICATION THEREOF

The present invention provides a soybean oligopeptide with low allergenicity and little bitterness and its preparation method and application. The preparation method includes the following steps: 1) mixing a soybean protein powder with water to obtain a soybean protein solution, and then performing thermal denaturation on the soybean protein solution, to prepare a denatured protein solution; 2) adjusting pH value of the denatured protein solution to 6-9, and then adding a neutral protease and papain to conduct a first enzymolysis, to obtain a first enzymatic hydrolysate; 3) adding an alkaline protease and a flavor protease into the first enzymatic hydrolysate to conduct a second enzymolysis, and after performing enzyme inactivation, to obtain a second enzymatic hydrolysate; and 4) centrifuging the second enzymatic hydrolysate, and performing membrane filtration on centrifuged supernatant liquid, to obtain the soybean oligopeptide with low allergenicity and little bitterness. 1. A method for preparation of a soybean oligopeptide with low allergenicity and little bitterness , comprising the following steps:1) mixing a soybean protein powder with water to obtain a soybean protein solution, and performing thermal denaturation on the soybean protein solution to obtain a denatured protein solution;2) adjusting pH value of the denatured protein solution to 6-9, and then adding a neutral protease and papain to conduct a first enzymolysis to obtain a first enzymatic hydrolysate;3) adding an alkaline protease and a flavor protease into the first enzymatic hydrolysate to conduct a second enzymolysis, and after performing enzyme inactivation, to obtain a second enzymatic hydrolysate; and4) centrifuging the second enzymatic hydrolysate, and performing membrane filtration on centrifuged supernatant liquid, to obtain the soybean oligopeptide with low allergenicity and little bitterness.2. The method in accordance with claim 1 , wherein a mass to volume ratio of the soybean protein ...

COMPOSITIONS AND NUTRITIONAL PRODUCTS WITH IMPROVED EMULSION STABILITY

The present invention relates to a method of preparing a protein composition, comprising enzymatic modification of milk lecithin using phospholipase. This protein composition is then included in nutritional products to increase emulsion quality and heat stability of the final nutritional products. 1. A method of preparing a protein composition comprising hydrolysed protein , the method comprising:providing an ingredient mix comprising at least one protein, and milk lecithin;adding at least one phospholipase and performing conversion of the milk lecithin; andperforming hydrolysis of the at least one protein.2. The method of wherein the hydrolysis of the at least one protein is performed simultaneously with the conversion of the milk lecithin.3. The method of wherein the protein is a whey protein concentrate or a whey protein fraction.4. The method of wherein the milk lecithin is native milk lecithin.5. The method of claim 1 , wherein the at least one phospholipase is phospholipase A1 and/or phospholipase A2.6. The method of further comprising:adding oil to the protein composition; anddrying the protein composition.7. A protein composition comprising hydrolysed protein claim 1 , the protein composition obtained by a process comprising providing an ingredient mix comprising at least one protein claim 1 , and milk lecithin; adding at least one phospholipase and performing conversion of the milk lecithin; and performing hydrolysis of the protein.8. A method of preparing a nutritional product claim 1 , the method comprising:providing a protein composition obtained by a process comprising providing an ingredient mix comprising at least one protein, and milk lecithin; adding at least one phospholipase and performing conversion of the milk lecithin; and performing hydrolysis of the protein; andadding one or more nutrients to the protein composition.9. A nutritional product obtained by a method comprising (i) providing a protein composition obtained by a process comprising ...

CLEAN LABEL WHEAT PROTEIN ISOLATE

A method of preparing a functionalized wheat protein product is provided. The method comprises an enzyme treatment step wherein a wheat protein composition is contacted with a primary enzyme, and optionally with a secondary enzyme. The primary enzyme comprises a protease that is naturally occurring in a fruit. 1. A method of preparing a functionalized wheat protein product , the method comprising an enzyme treatment step wherein a wheat protein composition is contacted with a primary enzyme , the primary enzyme comprising a protease that is naturally occurring in a fruit.2. The method of claim 1 , wherein the wheat protein composition has a wheat protein content of at least about 50% by weight.3. The method of claim 1 , wherein the wheat protein composition comprises vital wheat gluten.4. The method of claim 3 , wherein the vital wheat gluten has a wheat protein content of at least about 70% by weight.5. The method of claim 1 , wherein the wheat protein composition comprises a wheat protein isolate.6. The method of claim 5 , wherein the wheat protein isolate has a wheat protein content of at least about 90% by weight.7. The method of claim 1 , wherein the primary enzyme further comprises at least one enzyme selected from the group consisting of bromelain claim 1 , papain claim 1 , and actinidin.8. The method of claim 1 , wherein the primary enzyme further comprises bromelain.9. The method of claim 1 , wherein the enzyme treatment step further comprises contacting the wheat protein composition with a secondary enzyme.10. The method of claim 9 , wherein the secondary enzyme comprises a protease.11. The method of further comprising a dilution step claim 1 , prior to the enzyme treatment step claim 1 , in which the wheat protein composition is mixed with water.12. The method of claim 1 , wherein the enzyme treatment step is carried out at a temperature of at least about 40° C.13. The method of claim 1 , wherein the enzyme treatment step is carried out for a period of at ...

RICE PRODUCTS AND SYSTEMS AND METHODS FOR MAKING THEREOF

Systems and methods for manufacturing maltodextrin and protein nutritional products from rice are disclosed. Some embodiments include: milling hydrated rice, digesting with an α-amylase enzyme to form a mixture of maltodextrin and protein, and separating the protein and maltodextrin from one another. 1. A method of manufacturing maltodextrin and protein from rice , the method comprising:treating the rice with water to prepare a hydrated rice;milling the hydrated rice to form a milled rice slurry;agitating the slurry with an α-amylase enzyme until a mixture of dissolved maltodextrin and suspended protein is formed;homogenizing the maltodextrin and suspended protein to form a homogenous mixture;separating the protein and maltodextrin into an isolated protein fraction and an isolated maltodextrin fraction;treating the isolated protein fraction with a hydrolyzing agent to provide a hydrolyzed protein.2. The method of claim 1 , wherein the hydrolyzing agent is a base.3. The method of claim 1 , wherein the hydrolyzing agent is a protease enzyme.4. (canceled)5. (canceled)6. (canceled)7. The method of claim 1 , further comprising homogenizing the hydrolyzed protein using a two-stage homogenizer.8. The method of claim 1 , wherein the hydrolyzed protein is dried using by a process selected from spraying into a dryer claim 1 , evaporating at reduced temperature and/or under reduced pressure claim 1 , by heating claim 1 , or combinations thereof.9. (canceled)10. The method of claim 8 , wherein the hydrolyzed protein is dried to a powder; wherein upon mixing about 20 g of the protein powder in 12 fluid ounces of water claim 8 , the protein product remains in suspension without visible and/or measurable sedimentation for a period of at least about a week.11. The method of claim 1 , further comprising treating the isolated maltodextrin fraction with glucoamylase to provide a rice syrup.12. The method of claim 11 , wherein the rice syrup has a dextrose equivalent ranging from about ...

COMPOSITION FOR IMPROVING MUSCULAR FUNCTION OR FOR ENHANCING EXERCISE PERFORMANCE COMPRISING VIGNA ANGULARIS VAR. ANGULARIS

var. according to the present invention is capable of increasing muscle mass and enhancing muscular function or exercise performance through an effect of promoting mRNA or protein expression and the activity of a gene involved in muscle functions, muscle mass increase of differentiation of muscle cells; can prevent, treat or ameliorate a decline in exercise performance, a decline in muscle function, muscle loss, etc. caused by various diseases; and may be effectively used for medicines or food products, etc., since it has no side effects in the body as natural substance. 1Vigna angularis. A method for treating a muscle disorder , enhancing exercise performance or improving muscular function in a subject , the method comprising administering a composition comprising an extract of red bean () , a red bean-derived protein or a red bean-derived peptide as an active ingredient to a subject in an amount effective in treating a muscle disorder or enhancing exercise performance.2. The method of claim 1 , wherein the extract is obtained by extracting the red bean with at least one solvent selected from the group consisting of water C1 to C6 organic solvents claim 1 , subcritical fluids and supercritical fluids.3. (canceled)4. The method of claim 1 , wherein the red bean-derived protein is obtained by a process comprising the following steps i) to v) claim 1 , and wherein the red bean-derived peptide is obtained by a process comprising the following steps i) to vii):i) crushing a dried red bean, followed by extraction with hexane as a solvent;ii) removing the hexane extract obtained in step i), and adding water to a residue, which is left at a pH of 7.0 to 10.0;iii) obtaining a supernatant by centrifuging the residue solution left in step ii);iv) leaving the supernatant obtained in step iii) at pH 2.0 to 6.0;v) centrifuging the supernatant left in step iv) to obtain a precipitate as a red bean-derived protein;vi) adding a hydrolase to the red bean-derived protein obtained in ...

PROTEIN BAR

The present invention relates to a protein bar that is formed from a moldable mixture containing proteins and/or protein hydrolysates. The moldable mixture contains a collagen hydrolysate having an average molecular weight of up to 1,700 Da as a protein hydrolysate. 1. A protein bar that is formed from a moldable mixture containing proteins and/or protein hydrolysates ,{'sup': '3', 'wherein the moldable mixture contains a collagen hydrolysate having an average molecular weight of up to 1,700 Da as a protein hydrolysate, and wherein the moldable mixture has a density of 0.9 g/cmor more.'}2. The protein bar according to claim 1 , wherein the collagen hydrolysate has an average molecular weight of 800 to 1 claim 1 ,700 Da.3. The protein bar according to claim 1 , wherein the collagen hydrolysate is produced by enzymatic hydrolysis of a collagen-containing starting material.4. The protein bar according to claim 3 , wherein the collagen-containing starting material is selected from the skin or bones of vertebrates.5. The protein bar according to claim 1 , wherein the collagen hydrolysate is produced by recombinant gene expression.6. The protein bar according to claim 1 , wherein the proportion of collagen hydrolysate in the moldable mixture is in the range of 5 to 50 weight % claim 1 , preferably in the range of 30 to 50 weight %.7. The protein bar according to claim 1 , wherein the moldable mixture contains a total quantity of proteins and/or protein hydrolysates of at least 50 weight % of the moldable mixture.8. The protein bar according to claim 1 , wherein in addition to collagen hydrolysate the moldable mixture contains one or more proteins and/or protein hydrolysates.9. The protein bar according to claim 1 , wherein the proportion of collagen hydrolysate in relation to the total quantity of proteins and/or protein hydrolysates is in the range of 10 to 70 weight %.10. The protein bar according to claim 1 , wherein the moldable mixture further contains one or more ...

TREATMENT OF KERATIN-CONTAINING BIOLOGICAL MATERIALS

The present invention provides methods for extraction of amino acid-rich fractions from keratin-containing biological materials, and to amino acid-rich protein fractions generated by the methods described herein. The methods involve forming a reaction mixture with keratin containing material at a pH of 1.1 to 6.9. The reaction mixture is exposed to an energy source, such as microwaves, sufficient to degrade the keratin. The amino acid mixture which is subsequently extracted is substantially insoluble.

FOOD COMPRISING PROTEINS MAINLY OF PLANT ORIGIN AND PREPARATION METHOD THEREOF

A food including proteins mainly of plant origin obtainable by a method including the steps consisting of: 2. The food according to claim 1 , wherein the natural source of proteins is chosen from the group consisting of oil-rich claim 1 , oil-protein-rich or protein-rich sources claim 1 , cereal grains claim 1 , seeds and leaves from timber and non-timber forest products and mixtures thereof.3. The food according to claim 1 , wherein the natural source of proteins is chosen from the group consisting of peanut claim 1 , soya claim 1 , cowpea claim 1 , bean claim 1 , pea claim 1 , chickpea claim 1 , lentil claim 1 , sesame claim 1 , quinoa claim 1 , fenugreek claim 1 , sorghum claim 1 , timothy grass claim 1 , millet claim 1 , rice claim 1 , fonio claim 1 , maize claim 1 , locust bean claim 1 , moringa and mixtures thereof.4. The food according to claim 1 , wherein the food ingredient of non-animal origin is organic.5. The food according to claim 4 , wherein the food ingredient of non-animal origin is chosen from oil claim 4 , sugar claim 4 , salt claim 4 , pepper claim 4 , starch claim 4 , sweeteners claim 4 , flavors claim 4 , flavor enhancers claim 4 , aromatics claim 4 , preservatives such as nisin claim 4 , lactic acid claim 4 , malic acid and organic acids in general claim 4 , spices such as ginger and sumbala claim 4 , algae such as spirulina claim 4 , flowers and fruits such as hibiscus claim 4 , strawberry and tomato and mixtures thereof.6. The food according to claim 1 , wherein the food also comprises a protease chosen from endoproteases claim 1 , exoproteases and mixtures thereof.7. The food according to claim 6 , wherein the protease is alkaline subtilisin.8. The food according to claim 1 , wherein said food is chosen from the group consisting of foods of the cheese claim 1 , sauce claim 1 , cream dessert claim 1 , juice claim 1 , spread claim 1 , patty claim 1 , cake mix and pasta type.9. A pulverulent composition comprising the food according to .10. A ...

DEVICE AND PROCESS FOR THE CONTINUOUS PRODUCTION OF PROTEIN HYDROLYSATES

A continuous process for production of protein hydrolysates is proposed, in which proteins are submitted to enzymatic hydrolysis in aqueous solution, and 2. A continuous process for production of protein hydrolysates , in which proteins are submitted to enzymatic hydrolysis in aqueous solution , comprising the following steps:(i) aerating the reaction vessel from the bottom, thereby producing convection,(ii) leading the reaction mixture, moving as a result of convection, through a seaweed UF membrane present in the reaction vessel,(iii) withdrawing the resultant permeate containing the hydrolysis products immediately after passing through the membrane and is discharged from the reactor, whereas the retentate, containing unreacted proteins and enzymes, remains in the reaction vessel, and(iv) compensating the amount of permeate withdrawn by continuous feed of fresh starting product.3. The process of claim 2 , wherein proteins are used that are selected from the group comprising whey proteins claim 2 , lactoproteins claim 2 , wheat proteins claim 2 , pea proteins claim 2 , almond proteins and silk proteins.4. The process of claim 2 , wherein aqueous protein concentrates are used claim 2 , which have a protein content of at least 50 wt. %.5. The process of claim 2 , wherein a whey or milk protein concentrate is used with a protein content of at least 60 wt. %.6. The process of claim 2 , wherein proteases are used as enzymes.7. The process of claim 6 , wherein pepsin and/or trypsin are used as protease.8. The process of claim 2 , wherein the hydrolysis process is carried out at a temperature in the region of the optimum activity of the enzymes.9. The process of claim 8 , wherein the hydrolysis process is carried out at about 30 to 35° C.10. The process of claim 2 , wherein seaweed membranes are used that have a size of separation from 500 to 10 claim 2 ,000 Dalton.11. The process of claim 10 , wherein seaweed membranes are used having a size of separation from 1 claim 10 ...

LOW GLUTEN YEAST HYDROLYSATES

The present invention relates to a process for preparing a yeast hydrolysate comprising less than 100 ppm gluten and at least 1 ppm gluten based on salt-free yeast dry matter. 1. A process for preparing a yeast hydrolysate wherein the process comprises contacting a gluten containing yeast hydrolysate with a proline-specific endoprotease resulting in a yeast hydrolysate comprising less than 100 ppm gluten and at least 1 ppm gluten based on salt-free yeast dry matter.2. A process according to wherein the resulting yeast hydrolysate is comprising less than 50 ppm gluten claim 1 , optionally less than 40 ppm claim 1 , optionally less than 30 ppm and optionally less than 20 ppm gluten based on salt-free yeast dry matter.3. A process according to wherein the proline-specific endoprotease is classified as EC 3.4.21.26.4. A process according to wherein the proline-specific endoprotease is of a mammalian or a plant or a microbial claim 1 , optionally a bacterial or a fungal claim 1 , origin.5PenicilliumAspergillus. A process according to wherein the proline-specific endoprotease is a fungal proline-specific endoprotease claim 1 , optionally from a species or from an species.6Aspergillus niger.. A process according to wherein the proline-specific endoprotease is from7. A process according to wherein the yeast hydrolysate is a yeast extract or yeast autolysate.8. A process according to wherein the yeast hydrolysate is a spent brewer's yeast hydrolysate.9Saccharomyces, Brettanomyces, Kluyveromyces, CandidaSaccharomyces.. Process according to claim 1 , wherein the yeast is a species from the genera or Torula claim 1 , optionally the genus10. A yeast hydrolysate comprising less than 100 ppm gluten claim 1 , optionally less than 50 ppm gluten claim 1 , optionally less than 40 ppm claim 1 , optionally less than 30 ppm and optionally less than 20 ppm gluten and at least 1 ppm gluten based on salt-free yeast dry matter.11. A yeast hydrolysate according to claim 10 , further ...

TASTE MODIFYING INGREDIENT DERIVED FROM RICE PROTEIN

A method for making a taste modifying ingredient is provided. The method includes a) subjecting a rice protein to enzymatic hydrolysis to obtain a reaction mixture; b) separating the reaction mixture to obtain a supernatant; and c) recovering the supernatant of the reaction mixture. 1. A method for making a taste modifying ingredient , the method comprising the steps of:a. subjecting a rice protein to enzymatic hydrolysis to obtain a reaction mixture;b. separating the reaction mixture to obtain a supernatant; andc. recovering the supernatant of the reaction mixture.2. The method according to claim 1 , wherein the rice protein is a rice protein isolate.3. The method according to claim 1 , wherein the rice protein is an aqueous slurry of rice protein.4. The method according to claim 1 , wherein the enzymatic hydrolysis uses one or more proteolytic enzymes.5. The method according to claim 1 , wherein the enzymatic hydrolysis is performed at a temperature ranging from about 35° C. to about 80° C.6. The method according to claim 1 , wherein the enzymatic hydrolysis takes place for a period of time ranging from about 1 hour to about 48 hours.7. A flavour composition comprising:a characterizing flavour; anda taste modifying composition comprising a rice protein isolate.8. The flavour composition according to claim 7 , further comprising one or more sweeteners.9. The flavour composition according to claim 8 , wherein the one or more sweeteners are selected from sucrose claim 8 , fructose claim 8 , glucose claim 8 , xylose claim 8 , arabinose claim 8 , rhamnose claim 8 , tagatose claim 8 , allulose claim 8 , trehalose claim 8 , isomaltulose claim 8 , steviol glycosides claim 8 , mogrosides claim 8 , stevia claim 8 , trilobatin claim 8 , rubusoside claim 8 , aspartame claim 8 , advantame claim 8 , agave syrup claim 8 , acesulfame potassium (AceK) claim 8 , high fructose corn syrup claim 8 , neotame claim 8 , saccharin claim 8 , sucralose claim 8 , high fructose corn syrup ...

Protein concentrates from oil seeds and methods of producing the same

A method of preparing a protein concentrate and protein concentrate compositions are described. The method relates to combining an aqueous process stream from a grain milling process with an oil seed material to form a slurry, steeping the slurry, and isolating a protein concentrate from the slurry. In one embodiment, the aqueous process stream comprises a soluble protein. In some embodiments, the method includes additional steps such as enzymatic treatment, washing of the isolated protein concentrate, and drying the protein concentrate.

FISH PROTEIN OLIGOPEPTIDE WITH LOW ALLERGENICITY AND SLIGHT FISHINESS AND INDUSTRIAL PREPARATION METHOD AND APPLICATION THEREOF

Disclosed are a fish protein oligopeptide with low allergenicity and slight fishiness, and industrial preparation method and application thereof The method comprises the following steps: 1) washing fresh fish flesh and/or fish wastes, crushing, and adding water to obtain a mixture; 2) performing thermal denaturation on the mixture to obtain a denaturized protein solution; 3) centrifuging the denaturized protein solution to obtain a precipitate, and adding water into the precipitate and grinding, to obtain a slurry; 4) adjusting the slurry to pH 6-9, and sequentially adding a neutral protease, a papain and an alkaline protease to conduct enzymolysis, and after enzyme inactivation, to obtain an enzymatic hydrolysate; 5) centrifuging the enzymatic hydrolysate, and performing membrane filtration on centrifuged supernatant, to obtain the fish protein oligopeptide with low allergenicity and slight fishiness. The method completely eliminates the allergenicity and fishiness of fish proteins, and prevents release of bitter components. 1. An industrial method for preparation of a fish protein oligopeptide with low allergenicity and slight fishiness , comprising the following steps in order:1) washing fresh fish flesh and/or fish wastes, crushing, and adding water to obtain a mixture;2) performing thermal denaturation on the mixture to obtain a denaturized protein solution;3) centrifuging the denaturized protein solution to obtain a precipitate, and adding water into the precipitate and grinding, to obtain a slurry;4) adjusting the slurry to pH 6-9, and sequentially adding a neutral protease, a papain and an alkaline protease to conduct enzymolysis, and after enzyme inactivation, to obtain an enzymatic hydrolysate;5) centrifuging the enzymatic hydrolysate, and performing membrane filtration on centrifuged supernatant, to obtain the fish protein oligopeptide with low allergenicity and slight fishiness;wherein prior to the centrifuging the denaturized protein solution, steps 3) ...

MARINE PROTEIN HYDROSYLATE COMPOSITIONS WITH REDUCED MALODOR

The aspects presented herein provide methods and compositions for the reduction or suppression of marine protein hydrolysate malodor by employing rice extract and/or a solid acid, preferably selected from malic acid, tartaric acid and citric acid. 1. A marine protein hydrosylate composition , the composition comprising:(a) a marine protein hydrolysate;(b) one or more malodor compounds, wherein the one or more malodor compounds comprise trimethylamine, dimethylamines, lipid oxidation products, or any combinations thereof; and(c) one or more malodor-reducing additives, wherein the one or more malodor-reducing additives comprise a rice extract, a solid acid, or a combination thereof.2. (canceled)3. The marine protein hydrosylate composition of claim 1 , wherein the one or more malodor-reducing additives comprise rice extract claim 1 , and wherein the rice extract comprises from 14 to 18% by weight protein claim 1 , from 16 to 25% by weight fat claim 1 , and from 9 to 51% by weight carbohydrate.4. The marine protein hydrosylate composition of claim 1 , wherein the one or more malodor-reducing additives comprise a solid acid claim 1 , and wherein the solid acid comprises granules.5. The marine protein hydrosylate composition of claim 3 , wherein the rice extract is present in the marine protein hydrosylate composition at a concentration ranging from 1 to 5% by weight of the marine protein hydrosylate composition.6. The marine protein hydrosylate composition of claim 4 , wherein the solid acid is present in the marine hydrosylate composition at a concentration ranging from 1 to 5% by weight of the marine protein hydrosylate composition.7. The marine protein hydrosylate composition of claim 4 , wherein the solid acid is selected from the group consisting of: malic acid claim 4 , tartaric acid claim 4 , and citric acid.8. The marine protein hydrosylate composition of claim 1 , wherein the marine protein hydrosylate composition comprises rice extract at a concentration ...

Nutritional formulations comprising a pea protein isolate

The invention also relates to the use of this nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.

CHELATING AGENTS FOR REDUCING METAL CONTENT IN FOOD PRODUCTS AND METHODS RELATED THERETO

Some embodiments relate to metal chelators for preparing food products (including nutritional supplements) from vegetable and plant sources having reduced metal content. In some embodiments, the plant sources include rice. In some embodiments, when complexed to a metal to be removed, the metal chelators are water soluble and can be separated (e.g., rinsed, etc.) from the food material during processing. In some embodiments, the metal chelators are organic certifiable. 1. A method for preparing an organic food product with reduced heavy metal content , the method comprising:adding an organic certified or organic certifiable chelator to an organic food product that contains a heavy metal;allowing the chelator to bind to the heavy metal thereby forming a complex; andseparating the complex from the food product to prepare the organic food product with reduced heavy metal content.2. The method of claim 1 , wherein the organic certified or organic certifiable chelator is a peptide chelator claim 1 , citric acid claim 1 , or salts thereof.3. The method of or claim 1 , wherein the food product is a macronutrient isolate.4. The method of claim 3 , wherein the macronutrient isolate is a carbohydrate isolate claim 3 , a fat isolate claim 3 , or a protein isolate.5. The method of any one of to claim 3 , wherein the macronutrient is derived from a plant.6quinoa. The method of any one of to claim 3 , wherein the food product is derived from white rice claim 3 , brown rice claim 3 , rice bran claim 3 , flaxseed claim 3 , coconut claim 3 , pumpkin claim 3 , hemp claim 3 , pea claim 3 , chia claim 3 , lentil claim 3 , fava claim 3 , potato claim 3 , sunflower claim 3 , claim 3 , amaranth claim 3 , oat claim 3 , wheat claim 3 , or combinations thereof.7. The method of any one of to claim 3 , wherein the food product is a plant protein.8. The method of any one of to claim 3 , wherein the heavy metal is arsenic claim 3 , cadmium claim 3 , lead claim 3 , mercury claim 3 , or ...

Method for the degradation of keratin and use of the keratin hydrolysate produced

The present invention relate to a method for degrading keratin comprising the step of admixing at least 5 g of keratin material with a protease and a reducing agent under controlled oxygen levels; as well as keratin hydrolyzate so produced and uses thereof.

ALPHA-LACTALBUMIN ENRICHED WHEY PROTEIN COMPOSITIONS AND METHODS OF MAKING AND USING THEM

Methods are described for treating a whey protein mixture to increase a relative concentration of α-lactalbumin protein in the mixture. The methods may include the step of adjusting a temperature of the whey protein mixture to about 10° C. or less, and adjusting the pH of the mixture to greater than 7. The may further include adding a protease enzyme to the whey protein mixture that selectively hydrolyzes β-lactoglobulin protein in the mixture. The activity of the protease enzyme in the hydrolyzed whey protein mixture may be terminated before a substantial portion of the α-lactalbumin protein has been hydrolyzed by the enzyme. In some instances, the whey protein mixture may also include glycomacropeptides that are selectively hydrolyzed with the β-lactoglobulin protein. The β-lactoglobulin and glycomacropeptide hydrolysates may be separated to produce an enhanced α-lactalbumin protein composition for infant formula, among other products. 1. A method of treating a whey protein mixture to increase a relative concentration of α-lactalbumin protein in the mixture , the method comprising:adjusting a temperature of the whey protein mixture to about 10° C. or less, and adjusting the pH of the mixture to greater than 7;adding a protease enzyme to the whey protein mixture that selectively hydrolyzes at least a portion of β-lactoglobulin protein in the mixture; andterminating activity of the protease enzyme in the hydrolyzed whey protein mixture before a substantial portion of the α-lactalbumin protein has been hydrolyzed by the enzyme.2. The method of claim 1 , wherein the protease enzyme further selectively hydrolyzes glycomacropeptides in the whey protein mixture.3. The method of claim 1 , wherein the whey protein mixture is made by:separating sweet whey from curd; andfiltering the sweet whey to form the whey protein mixture and a deproteinized whey permeate.4. The method of claim 1 , wherein the pH of the whey protein mixture is adjusted to about 10 or more.5. The method ...

DE-OILING FOR PLANT-BASED PROTEIN EXTRACTION

A method and system provides for for de-oiling and extracting protein from chickpeas prior to generating chickpea protein concentrate. The method and system includes receiving a chickpea flour generated from the chickpeas, including having cortex material removed from the chickpeas and generating an ethanol mixture by mixing the chickpea flour with ethanol to remove at least a portion of the oil content from the chickpea flour. The method and system includes separating the ethanol mixture into a de-oiled chickpea flour and an ethanol recycling stream having organics from the chickpea flour absorbed therein. Therein, the method and system includes extracting a protein concentrate from the de-oiled flour. 1. A method for de-oiling and extracting protein from chickpeas prior to generating chickpea protein concentrate , the method comprising:receiving a chickpea flour generated from the chickpeas, including having cortex material removed from the chickpeas;generating an ethanol mixture by mixing the chickpea flour with ethanol to remove at least a portion of the oil content from the chickpea flour;separating the ethanol mixture into a de-oiled chickpea flour and an ethanol recycling stream having organics from the chickpea flour absorbed therein; andextracting a protein concentrate from the de-oiled flour.2. The method of claim 1 , further comprising:generating the chickpea flour is using a roller mill and flaker, whereby the flour includes flakes therein.3. The method of further comprising:milling the de-oiled flour prior to extracting the protein concentrate therefrom.4. The method of further comprising:generating the chickpea flour using a flour mill.5. The method of claim 1 , wherein the ethanol mixture is mixed using a mix tank and the separating uses a centrifuge.6. The method of claim 1 , wherein separating the ethanol mixture is performed using a counter-current extraction unit.7. The method of further comprising:prior to extracting the protein concentrate, ...

Protein hydrolysates and methods of making same

The present disclosure generally relates to methods of preparing protein hydrolysates for use in pediatric nutritional compositions. Specifically, alpha-, beta- and/or kappa casein enriched casein, acid casein or caseinates can be hydrolyzed with proteases such as trypsin (trypsin-like), chymotrypsin (chymotrypsin-like), pepsin and/or plasmin to produce a hydrolysate that is close to the peptide composition of human breast milk.

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

The present invention provides a method to convert insects or worms into nutrient streams, such as a fat-containing, an aqueous proteinaceous-containing and a solid-containing fraction. The method comprises the steps of: (a) squashing insects or worms thereby obtaining a pulp, (b) subjecting the pulp to enzymatic hydrolysis obtaining thereby a hydrolysed mixture, (c) heating the hydrolysed mixture to a temperature of 70-100° C., and (d) subjecting the mixture to a physical separation step, preferably decanting and/or centrifuging. The fat-containing fraction comprises at least 80 wt. % insect or worm fat of which at least 30 wt. % are saturated fats. The aqueous proteinaceous fraction can be dried to obtain dried proteinaceous material, which contains at least 45 wt. % insect or worm protein-derived matter and at most 25 wt. % insect or worm fat based on dry weight, and has a pepsin digestibility of at least 50%. The resulting nutrient streams can be used in food, feed and pharmaceutical industry.

BIOACTIVE PEPTIDES AND METHODS OF PRODUCING AND USING THE SAME

Described herein are methods of identifying and releasing bioactive peptides from their full length proteins. The method involves (a) contacting the protein with a reducing agent, a sonication step, a high pressure processing step, a heating step, a fermentation step, or any combination thereof; and (b) contacting the protein after step (a) with a hydrolytic enzyme to produce the bioactive peptide. The bioactive peptides exhibit enhanced biological activity when compared to the parent protein. The bioactive peptides may be added to foodstuffs, a medication, or to any potable, ingestible, or edible compositions. 1. A method for producing a bioactive peptide from a protein comprising:(a) contacting the protein with a reducing agent, a sonication step, a high pressure processing step, a heating step, a fermentation step, or any combination thereof; and(b) contacting the protein after step (a) with a hydrolytic enzyme to produce the bioactive peptide.2. The method of claim 1 , wherein the protein comprises at least one disulfide bridge.3. The method of claim 1 , wherein the protein comprises between 2 and 50 disulfide bridges.4. The method in any of claim 1 , wherein the protein is an animal protein claim 1 , a plant protein claim 1 , a microbial protein claim 1 , a fungal protein claim 1 , an egg protein or any combination thereof.5. The method of claim 1 , wherein the protein is from the transferrin family.6. The method of claim 1 , wherein the protein is ovotransferrin or an ovotransferrin isoform.7. The method of wherein the reducing agent comprises a thiol compound.8. The method of claim 1 , wherein the reducing agent comprises β-mercaptoethanol claim 1 , dithiothreitol claim 1 , tris(2-carboxyethyl)phosphine claim 1 , mercaptoethylamine claim 1 , thioredoxin reductase claim 1 , ferrous ion claim 1 , lithium aluminum hydride (LiAlH) claim 1 , nascent hydrogen claim 1 , SO claim 1 , sodium amalgam claim 1 , sodium borohydride (NaBH) claim 1 , stannous ion claim 1 , ...

CELL HYDROLYSATE COMPOSITION FROM CULTIVATED CELLS AND APPLICATIONS THEREOF

A cell hydrolysate composition, the composition comprising substantially all protein polypeptides and/or polypeptide fragments derived substantially from all the proteins in a cell from an in vitro cell culture. 1. A cell hydrolysate composition , the composition comprising substantially (i) all protein polypeptides and/or polypeptide fragments derived from substantially all the proteins in a cell from an in vitro cell culture; and (ii) free of wastes and metabolites from the culture media used in the in vitro cell culture.2. The cell hydrolysate composition of claim 1 , wherein the wastes and metabolites comprises at least one of ammonia claim 1 , lactate claim 1 , pyruvate and putrescine.3. The cell hydrolysate composition of is water soluble and the pH is ranged from about 6.5 to 8.5.4. The cell hydrolysate composition of claim 1 , wherein the polypeptides and/or polypeptide fragments have average molecular size ranged from about 100 Daltons (Da) to about 500 Da.5. The cell hydrolysate composition of claim 1 , wherein the in vitro cell culture is an animal cell culture or a plant cell culture.6. The cell hydrolysate composition of claim 1 , wherein the in vitro cell culture is yellow croaker swim bladder cells.7. A cell hydrolysate composition claim 1 , the composition comprising(i) a mixture of protein polypeptides and/or polypeptide fragments derived from collagen 1 α1;(ii) a mixture of protein polypeptides and/or polypeptide fragments derived from collagen 1 β1;(iii) a mixture of protein polypeptides and/or polypeptide fragments derived from connective tissue growth factor (CTFG); and(iv) a mixture of protein polypeptides and/or polypeptide fragments derived from Decorin.8. The cell hydrolysate composition of claim 7 , wherein the composition is substantially free of wastes and metabolites comprising at least one of ammonia claim 7 , lactate claim 7 , pyruvate and putrescine.9. The cell hydrolysate composition of claim 7 , wherein(i) the mixture of ...

MICRO-ENCAPSULATED AQUACULTURE FEED

To provide a feed that does not pollute rearing water, improves the immunity activity of leptocephalus larvae, is capable of directly feeding eel leptocephalus, and is capable of effectively inducing the growth of said larvae into glass eels. This micro-encapsulated aquaculture feed includes: an oil phase having an oil-soluble nutrient component; a water phase which is present inside the oil phase , and which includes a water-soluble nutrient component; and a film which includes the oil phase and the water phase . The water-soluble nutrient component includes at least one hydrolysate from among hydrolysates of amino acids, oligopeptides, and proteins. 1. A method for breeding leptocephalus larvae of eels comprising step of providing microencapsulated feed for aquaculture so as to grow leptocephalus larvae of eels up to glass eels ,wherein the microencapsulated feed comprising:{'b': '11', 'an oil phase () having an oil-soluble nutrient component;'}{'b': 13', '11, 'an aqueous phase () that is present in, but not dispersed in, the oil phase () and contains a water-soluble nutrient component; and'}{'b': 15', '11', '13, 'a coating () containing the oil phase () and the aqueous phase (),'}wherein the water-soluble nutrient component contains any one or more of amino acids, oligopeptides, and protein hydrolysates.2. The method for breeding leptocephalus larvae of eels in accordance with claim 1 ,wherein the microencapsulated feed for aquaculture is provided in a container or a water tank in which only the leptocephalus larvae of eels are bred. This application is a divisional of application Ser. No. 15/545,326, filed Aug. 23, 2017, which is the National Stage of International Application No. PCT/JP2016/051879, filed Jan. 22, 2016, which claims the benefit of Japanese Application No. 2015-011860, filed Jan. 23, 2015.The present invention relates to feed for aquaculture. More specifically, the present invention relates to feed for aquaculture capable of effectively growing ...

PROCESS FOR PRODUCING PROTEIN CONCENTRATE AND A CELLULOSIC RESIDUE MATERIAL FROM RICE BRAN

A process for treating rice bran, preferably defatted rice bran, to produce a high value protein product and a cellulosic residue both from rice bran. The high value protein product is useful as a protein supplement or feed for livestock and poultry and the cellulosic residue has value as a feedstock for a thermochemical process unit for the production of a biofuel. The rice bran is subjected protein hydrolysis and a resulting liquid stream containing hydrolyzed proteins is sent through a two membrane filtration stages, the first being a microfiltration and the second being a nanofiltration stage. 1. A process for producing a protein product suitable for human consumption and a cellulosic product suitable as a feedstock for thermochemical processing from rice bran containing a starch component and a protein component , which process comprises:a) introducing into a hydrolysis reactor, with constant stirring, rice bran an effective amount of water, so that a slurry is formed having a ratio of water to rice bran, by weight, of from about 8:1 to about 11:1;b) heating said slurry to a temperature from about 30° C. to about 70° C.;c) providing that the pH of the slurry be in the range from about 7 to about 10.5;d) introducing into said hydrolysis reactor an effective amount of alkaline protease enzyme;e) maintaining hydrolyzing condition, including temperatures from about 30° C. to about 70° C. and a pH of about 7 to 10.5, for an effective amount of time to allow the degree of hydrolysis of proteins to reach between 1 to 10;f) raising the temperature an effective amount to result in deactivating the protease enzyme;g) conducting the slurry resulting from step f) above to a liquid/solids separation stage resulting in a wet-solids fraction comprised of cellulosic residue material, and a liquid fraction comprised of water, protein, oils, sugars, fiber and ash;h) conducting said aqueous fraction to a membrane microfiltration stage containing a membrane capable of performing a ...

PROCESS FOR ENHANCING SOLUBILITY OF PLANT PROTEIN COMPOSITIONS

The present disclosure discloses methods for preparing plant-based protein compositions, such as a pea protein isolate, comprising alkaline phosphate salts, wherein the compositions exhibit greatly improved solubility. The high solubility of these plant-based protein isolate compositions greatly facilitates the manufacture of food and beverage products containing plant-based protein. 2. The method of claim 1 , wherein the alkaline phosphate salt composition comprises a salt of an orthophosphate ion claim 1 , metaphosphate claim 1 , trimetaphosphate claim 1 , and/or hexametaphosphate with an alkali metal ion and/or an alkaline earth metal ion.3. The method of claim 2 , wherein the alkaline phosphate salt composition comprises trisodium phosphate and/or tripotassium phosphate; optionally claim 2 , wherein the alkaline phosphate salt composition comprises trisodium phosphate and/or tripotassium phosphate in an amount of 5-100 wt %.4. The method of claim 3 , wherein the added alkaline phosphate salt to protein content on a dry weight basis is 3-45% claim 3 , or 4-20%.5. The method of claim 2 , wherein the alkaline phosphate salt composition comprises hexametaphosphate sodium salt and/or hexametaphosphate potassium salt; optionally claim 2 , in an amount of 5-100 wt %6. The method of claim 5 , wherein the added alkaline phosphate salt to protein content on a dry weight basis 10-95%.7. The method of claim 2 , wherein the alkaline phosphate salt composition comprises: (a) trisodium phosphate and/or tripotassium phosphate; (b) disodium phosphate and/or dipotassium phosphate; and (c) hexametaphosphate sodium salts and/or hexametaphosphate potassium salts; optionally claim 2 , 5-20 wt % trisodium phosphate and/or tripotassium phosphate; 20-40 wt % disodium phosphate and/or dipotassium phosphate; and 50-80 wt % hexametaphosphate sodium salts and/or hexametaphosphate potassium salts.8. The method claim 1 , wherein the aqueous solution of plant protein isolate is pH 5-10; ...