163results about "Protein composition from vegetable materials" patented technology

The present disclosure provides methods for microbial biomass production using lactic acid microbes capable of growing in high-salinity conditions. The disclosed methods may involve culturing at least one lactic acid microbial cell, including strains of Tetragenococcus, on substrates with high salt concentrations to produce high-protein biomass. The invention further comprises microbial products, waste treatment applications, and methods for reducing carbon emissions.

The invention discloses a multi-element animal protein and plant protein compounded polymorphic food and a preparation method thereof, and relates to a polymorphic food composition prepared by synergistic compatibility of multi-element animal proteins (insects, annelids and mollusks) and plant proteins (bamboo leaves, water hyacinth and duckweed) and an industrial production method thereof. The composition breaks through the problems of amino acid imbalance, single function and form limitation of the traditional protein food through a specific ratio and process design, can be processed into forms of engineering rice, meal replacement powder, noodles, energy bars, biscuits and the like, has the advantages of amino acid complementarity, functional component synergistic effect and sustainable production, and is suitable for industrial production. The food is suitable for people with special diet requirements (such as postoperative rehabilitation and heavy metal exposure patients), functional meal replacement food, pet high-protein food and special medical purpose food (FSMP).

Disclosed are processes for producing protein products, including protein concentrates from biomass material comprising Rubisco protein. Also disclosed are protein concentrates with advantageous functional properties, related protein products, and food products comprising protein concentrates.

The invention belongs to the technical field of walnut protein preparation, and particularly relates to walnut protein powder with high digestibility, low sensitization and low bitterness as well as a preparation method and application of the walnut protein powder. According to the preparation method of the walnut protein powder with high digestibility, low sensitization and low bitterness provided by the invention, proline specific endo protease, recombinant trypsin and carboxypeptidase B are cooperatively used, so that accurate damage to an anti-digestion structure and a sensitization epitope of walnut protein can be realized; according to the method, ultrahigh digestibility (greater than or equal to 92%), thorough desensitization (greater than 99.8%), bitterness inhibition and functional peptide enrichment are synchronously realized, so that the defects of low digestibility, sensitization residue, obvious bitterness, low yield of functional peptide, complex process and the like caused by uncontrollable cutting in the existing random enzymolysis technology are overcome, and meanwhile, the core technical bottleneck of high-value utilization of walnut protein is overcome.

Methods for making wettable, dispersible potato protein powders are provided. The wettable dispersible potato protein powders comprise potato protein, free amino acids, non-protein nitrogen compounds, and minerals from potatoes; and are low in total α-glycoalkaloids. The inventive potato protein powders are suitable for use in formulating foods, feeds and beverages.

A plant-based sausage analogue is prepared by mixing a plant protein sausage meat analogue dough with a vegan fat analogue particle product to form a sausage analogue dough composition, dispensing the sausage analogue dough composition into a casing and cooking to an internal temperature of at least about 180° F. to form a cooked sausage analogue. The vegan fat analogue particle product can be prepared by mixing hydrated plant protein with i) tapioca and / or cassava starch, ii) carrageenan, and iii) konjac. That intermediate composition is mixed with a fat composition to form a paste composition, wherein at least about 33% of the fat composition comprises an oil having a saturated fat content of at least 30%. The paste composition is cooked and the cooked vegan fat is reduced to particles wherein at least 90% of the particles have a maximum dimension between about 2.5 mm and about 10 mm.

The invention relates to a leaf protein, an extraction method and application. The leaf protein extraction method comprises the following steps: pulping plant leaves to obtain a first slurry, and centrifuging to obtain a first precipitate and a first supernatant; adding water into the first precipitate, adjusting the pH value to be greater than or equal to 7, and carrying out heating treatment to obtain a first precipitate dispersion liquid; adding an organic solvent into the first precipitate dispersion liquid, and centrifuging to obtain a second precipitate and a second supernatant; respectively recovering the residual organic solvent in the second precipitate and the second supernatant to obtain a third precipitate and a third supernatant; and refining the third supernate to obtain the leaf protein. The invention also provides the leaf protein extracted by the extraction method. The invention also provides an application of the leaf protein in preparation of a product for reducing blood sugar and / or a product for improving an insulin secretion function and / or a product for improving food bulkiness. The method solves the problem that the purity, the yield and the functionality cannot be considered at the same time by the existing leaf protein extraction method.

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

The invention discloses a method for adjusting functional properties and oxidation resistance of potato protein, and relates to the technical field of food processing. The method comprises the following steps: extracting potato protein by adopting an alkali-solution and acid-isolation method, and modifying the potato protein by utilizing an ultrasonic technology; the ultrasonic frequency is set to be 20 kHz, the amplitude is set to be 40%, the ultrasonic time is 0-10 min, and the change rule of the potato protein structure and the functional property under different ultrasonic time is analyzed. After ultrasonic treatment, the particle size and polydispersity index of the potato protein are obviously reduced, the Zeta-potential is increased, but main strips are not changed; after 6 minutes of ultrasonic treatment, the particle size is 266.90 + / -2.26 nm, the PDI is 0.27 + / -0.03, and the Zeta-potential is-26.25 + / -0.93 mV. After 6 minutes of ultrasonic treatment, the solubility of potato protein is the highest, the foamability is improved by 1.18 times, the emulsifying activity is improved by 1.54 times, and the digestibility of simulated intestines is remarkably improved. Under the condition, the reducing power of the potato protein and the scavenging rates of DPPH, superoxide anions and hydroxyl radicals reach the maximum value.

The invention relates to the technical field of microbial fermentation, and discloses a high-protein pig feed prepared by a microbial fermentation technology, which is prepared by the following steps: S1, mixing soybean meal, corn straw and bran according to a mass ratio of 5: 3: 2, crushing to 60-80 meshes, adding a compound microbial agent and water, and adjusting the water content to 45-50% to prepare a fermentation base material; the method comprises the following steps: carrying out first-stage solid-state fermentation for 48-60 hours under the condition of 35-38 DEG C, introducing sterile air in the fermentation process and maintaining the pressure in a tank to be 0.05-0.1 MPa and the stirring speed to be 30-50 rpm, and by arranging a complex microbial inoculant synergistic fermentation system, when the high-protein feed is prepared from soybean meal, corn straws and other plant raw materials, the high-protein feed can be prepared from the soybean meal, the corn straws and other plant raw materials. The specific compatibility proportion of bacillus licheniformis, lactobacillus plantarum and saccharomyces cerevisiae is screened, the synchronous effect of cellulose degradation, organic acid synthesis and mycoprotein enrichment is achieved, and efficient passivation of anti-nutritional factors of different raw materials is guaranteed.

The present invention provides a highly crosslinked Pleurotus eryngii protein, a preparation method thereof and an application thereof, belonging to the field of food processing. The highly crosslinked Pleurotus eryngii protein is obtained by treating Pleurotus eryngii protein in an alternating magnetic field. The present invention uses an alternating magnetic field to treat Pleurotus eryngii protein, increases the contents of α-helix structure and β-turn structure, and makes the protein structure closer to that of animal protein. Using this highly crosslinked Pleurotus eryngii protein to prepare vegetarian meat makes the taste of vegetarian meat closer to that of real meat; it can also improve various sub-healthy conditions caused by the lack of plant-based protein in the human body, improve the diet structure, and is beneficial to physical health.

The invention relates to the technical field of health food, in particular to a selenium tea ethanol dehydrogenase activating peptide composition as well as a preparation method and application thereof. A response surface method is adopted to optimize a TSE-PP preparation process, affinity ultrafiltration and LC-MS / MS technologies are utilized to screen ADH binding peptides, and the action mechanism of the ADH binding peptides is researched through molecular docking and animal experiments. Experiments prove that the TSE-PP can promote ethanol metabolism, relieve liver cell injury, inhibit inflammatory response, relieve oxidative stress and improve liver lipid accumulation, the high-dose use effect is more remarkable, and a scientific basis is provided for application of the TSE-PP in the food with the function of dispelling the effects of alcohol and the nutrition fortified product. The invention discloses the preparation process of the TSE-PP and the anti-alcohol and liver protection effects of the TSE-PP, meanwhile, the TSE-PP has good food processing characteristics, and a theoretical basis and an experimental support are provided for production and application of the TSE-PP in functional foods.

The invention relates to the field of bioengineering, in particular to a construction method and application of an amylopectin ternary nano assembly with a high assembly index. The invention provides a construction method of a ternary nano assembly. The construction method comprises the following steps: S1, extracting amylopectin of bulk crops by adopting an ethanol sedimentation method; s2, extracting endogenous lipids of fruits of completely mature bulk crops by adopting a supercritical carbon dioxide extraction method; s3, extracting endogenous proteins of fruits of immature bulk crops by adopting an isoelectric precipitation method; s4, the amylopectin, the endogenous lipid and the endogenous protein are subjected to a self-assembly reaction, and the ternary nano assembly is obtained. The particle size of the ternary complex can reach nanometer, and the ternary complex is high in CI, high in SDS content, low in multi-stage digestion rate, stable in blood sugar release process and good in chewiness.

A process for isolating a sunflower olioleosome fraction comprising: a) grinding sunflower seeds in an aqueous solution to obtain a sunflower seed slurry having a pH above 7.2, wherein a reducing agent and / or an acidulant is added during grinding and / or to the slurry; and b) isolating the sunflower olioleosome fraction. The present invention describes a sunflower olioleosome fraction or concentrate comprising isolated and / or washed oleosomes and a reducing agent and / or an acidulant in an amount of 0.10-1.50% by weight. The present invention describes the use of the reducing agent and / or the acidulant for the prevention of green coloration.

This disclosure provides a technology for developing alternative protein sources for use in industrial food production. The technology mines natural sources by a process that is done partly in silico. Instead of sampling and testing a vast library of compounds, machine learning and implementation narrows the field of functional candidates by predictive modeling based on known protein structure. Candidate proteins that are selected by this analysis are then produced and screened in a high-throughput manner by recombinant expression and testing to determine whether they have a target function. Multiple cycles of the machine learning, database mining, expression and testing are done to yield potential ingredients suitable for assessment as part of a commercial food product.

The present disclosure relates to the field of food technology, especially to a process of producing a plant-based dairy analogue food product. The disclosure also relates to a plant-based dairy analogue obtainable with the process as defined in the present disclosure.

The technology disclosed in this specification pertains to a pea protein isolate that is not enzymatically modified having at least 75% protein content by weight. The pea protein isolate has compared to other pea protein isolates that are not enzymatically modified. It disperses quickly in water and remains suspended in water for enough time to make it useful in a ready to mix beverage powder mix. Ready to mix beverages made using the described pea protein isolates, also have relatively low shear viscosity allowing for higher protein loading without creating a too thick beverage.

This invention provides a method for preparing freeze-dried protein powder, freeze-dried peptide powder, and freeze-dried amino acid powder from *Dictyophora indicum*, relating to the field of *Dictyophora indicum* extraction technology. Using *Dictyophora indicum* as raw material, this invention employs a combination of organic solvent soaking, alkaline precipitation, and enzymatic hydrolysis, followed by centrifugation and freeze-drying processes, to obtain freeze-dried protein powder, freeze-dried peptide powder, and freeze-dried amino acid powder from *Dictyophora indicum*. The extraction method of this invention is simple and significantly improves extraction efficiency.

The present invention describes a bio-based process to produce high quality protein concentrate (HQPC) by converting plant derived celluloses into bioavailable protein via aerobic incubation, including the use of such HQPC so produced as a nutrient, including use as a fish meal replacement in aquaculture diets.

The disclosure relates to methods of manufacturing texturized formed plant protein products, texturized formed plant protein products produced by the method, and food products comprising the texturized formed plant protein product.

Methods and systems for extracting phycobiliproteins from seaweed, such as phycoerythrin, are generally described. In some embodiments, the phycobiliprotein extracted from seaweed is phycoerythrin, and the methods and systems described by this disclosure may extract phycoerythrin from seaweed while maintaining other compounds within the seaweed, such as bromoform.

Apparatus for extracting protein from potatoes, the apparatus includes a first filtration device having a filter material with a first pore size; a second filtration device having a filter material with a second pore size; a third filtration device having a filter material with a third pore size; and an ultrafiltration device, the second pore size is smaller than the first pore size, and the third pore size is smaller than the second pore size.

The present invention includes methods of using improved compositions and improved compositions comprising thermally stable plant juice soluble vegetable proteins for resisting pathogenic effects; the improvements include that the composition comprising heat stable plant juice soluble vegetable proteins is essentially a water insoluble concentrated substance free of components that are more soluble in plant juice, and is enriched in heat stable proteins of plant juice; dosage forms prepared from the composition are useful for adiponectin agonist action for reducing the risk of one or more conditions selected from the group consisting of type II diabetes, hyperlipidemia, atherosclerosis, hypertension, heart disease and obesity, and are useful for antimicrobial action for reducing the risk of one or more conditions selected from the group consisting of type II diabetes, hyperlipidemia, atherosclerosis, hypertension, heart disease and obesity. The present invention relates to antimicrobial agents for reducing the risk of or treating microbial infections in plants and animals with or without synergy with other antimicrobial agents. The present invention includes a composition substantially characterized by the infrared absorption spectrum provided in the present invention.

Micronized corn protein products may be used as a protein source in milk replacer formulations. The micronized corn protein product has a particle size distribution wherein d10 is from about 3 to about 9 microns, d50 is from about 8 to about 35 microns, d90 is from about 15 to about 70 microns, and d99 is from about 80 to about 95 microns. The micronized corn protein product has a protein content of at least about 50% dry weight; and a moisture content of less than about 14%.

A plant-based sausage analogue is prepared by mixing a plant protein sausage meat analogue dough with a vegan fat analogue particle product to form a sausage analogue dough composition, dispensing the sausage analogue dough composition into a casing and cooking to an internal temperature of at least about 180° F. to form a cooked sausage analogue. The vegan fat analogue particle product can be prepared by mixing hydrated plant protein with i) tapioca and / or cassava starch, ii) carrageenan, and iii) konjac. That intermediate composition is mixed with a fat composition to form a paste composition, wherein at least about 33% of the fat composition comprises an oil having a saturated fat content of at least 30%. The paste composition is cooked and the cooked vegan fat is reduced to particles wherein at least 90% of the particles have a maximum dimension between about 2.5 mm and about 10 mm.

Provided herein are processes for producing a sunflower seed protein isolate (SFPI) from de-oiled sunflower seed flour that is economical and produces oil seed protein isolate that has unique composition and functionality. The process involves use of low temperatures, below where denaturation of proteins occurs, to produce a sunflower seed protein product with a protein content 80-98wt% (Nx6.25) on a dry basis and ≤3% oil while substantially maintaining the native form of the proteins in the flour.

To provide methods for use in producing alternatives to animal-derived food products from recombinant components, as well as compositions used in and obtained from such methods.SOLUTION: Provided are methods for producing food products comprising recombinant components, and compositions used in and food products produced by such methods.SELECTED DRAWING: Figure 1

A plant-based food product is provided. The plant-based food product includes a prolamin-containing blend that includes a prolamin, a solvent component, an incorporation component, a fat component, and water. The incorporation component includes one or more of a plant-based protein and a starch. The plant-based protein is a non-prolamin protein. A weight ratio of the prolamin to the solvent component is within the range of 0.66:1 to 1.25:1, and the prolamin is incorporated into the prolamin-containing blend. In some examples the plant-based food may be a plant-based cheese product and may have stretching characteristics similar to a dairy-based cheese.

The invention relates to the technical field of glycoprotein extraction, in particular to a functional morchella glycoprotein base material as well as a preparation method and application thereof. The specific technical scheme is as follows: the preparation method of the functional morchella glycoprotein base material comprises the following steps: drying and crushing morchella sporocarp to obtain a mushroom powder raw material, carrying out enzymolysis on the mushroom powder raw material by utilizing a biological enzyme capable of degrading cellulose, taking enzymolysis supernate, and freeze-drying to obtain the morchella glycoprotein base material. The process disclosed by the invention is stable and reliable, and can be used for industrial production of the morchella glycoprotein base material; activity analysis results show that the morchella glycoprotein base material has remarkable effects in the aspects of assisting in reducing blood pressure and resisting oxidation, and can be used for developing morchella glycoprotein functional foods, health foods, medicines and the like.

The invention relates to the technical field of plant selenium protein extraction, in particular to application of purple sweet potato selenium-rich protein in preparation of nutritional functional foods.The preparation method of the purple sweet potato selenium-rich protein comprises the following steps that selenium-rich purple sweet potatoes are subjected to vacuum freeze drying and then smashed; mixing the crushed sample with distilled water according to a mass-volume ratio of 1: (7-9), and simultaneously performing ultrasonic treatment; centrifuging, collecting supernate, adding ammonium sulfate into the supernate until the saturation reaches 50-70%, centrifuging, and collecting precipitate; dissolving the precipitate with distilled water, performing dialysis treatment in a dialysis bag, and performing freeze drying on a dialysis treatment product to obtain a purple sweet potato selenium-rich protein crude extract; the purple sweet potato selenium-rich protein is obtained after purification, and the nutritional functional product is a preparation with anti-inflammatory and anti-oxidation functions. The prepared purple sweet potato protein can play an anti-inflammatory role, a selenium-rich product shows a stronger function, and mechanism research and theoretical support are provided for application of the purple sweet potato selenium-rich protein in preparation of functional products.