104results about "Protein composition from waste 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.

This disclosure describes methods to separate solids from liquids in a production facility. A process separates components in the process stream by applying non-condensable media to create density differences and then using a mechanical device to separate the solids from the liquids based on the density difference. The process produces the liquids and solids, which may be further processed to create valuable animal feed products.

The invention discloses a fish myofibrillar protein nano-carrier and a preparation method and application thereof.The preparation method uses a pH driving method to prepare the fish myofibrillar protein nano-carrier, firstly, the pH value of fish myofibrillar protein is adjusted to 12, then the pH value of a solution is adjusted to 6.0-8.0, and the fish myofibrillar protein nano-carrier is obtained. The fish myofibrillar protein is applied to loading and delivery of active nano substances, and the fish myofibrillar protein-curcumin nanoparticles are specifically prepared, namely, a curcumin solution is added through an anti-solvent method, insoluble impurities are removed through centrifugation after the reaction is completed, and then the fish myofibrillar protein-curcumin nanoparticles are obtained through freeze drying. The fish myofibrillar protein nanoparticles can be used as a delivery carrier of hydrophobic substances in food and medicine applications.

The present invention provides a method for preparing a pumpable broth composition. [Solution] The present invention provides a pumpable broth composition having a high solid content and a relatively long shelf life. The present invention also provides a method comprising at least the following steps: (a) incubating a liquid raw material at a temperature between about 50°C and 160°C for a period of at least 30 minutes to produce a suspension containing liquid and solid components; (b) separating the liquid components of the suspension from the solid components of the suspension; and (c) recovering the liquid components from step (b). In one embodiment, the liquid raw material may be at least one member selected from the group consisting of poultry muscularis, blood from poultry or other animals, crude extracts of poultry or animal meat as described above, animal muscularis, and combinations thereof.

The present invention relates to a method for mimicking or enhancing the alcohol perception or flavour of a consumable preparation by using at least one component (S) which is selected from the group comprising stilbene, stilbene derivatives, plant extract containing stilbene and / or at least one stilbene derivative, or a mixture thereof, and in particular bringing a consumable preparation into contact with such at least one component (S).

Disclosed is a method for extracting useful substances from shrimp shells. The method comprises: crushing the shrimp shells, mixing the crushed shrimp shells and water, then heating same to 28° C.-35° C., adjusting the pH value to 6.8-7.5, preferably 6.8-7, then adding an alkaline protease and mixing same, heating same to 42° C.-48° C., performing constant-temperature enzymolysis for 50-70 min, and performing sieving to obtain an enzymatic hydrolysate and solid residues; performing centrifugal separation treatment on the enzymatic hydrolysate to obtain a shrimp protein deposit containing astaxanthin; mixing the shrimp protein deposit and water, performing heating while stirring, adjusting the pH value to 6.8-7.0, performing heating to 58° C.-60° C., adding vegetable oil, and performing emulsification for 50-70 min under stirring to obtain an emulsion; and performing centrifugation on the emulsion, and performing delamination to obtain astaxanthin-containing oil in an upper layer, water in a middle layer, and a shrimp protein in a lower layer. The method of the present invention uses waste biomass obtained after shrimps processed as a raw material, and can simultaneously extract several high-value substances, thereby not only improving the utilization rate of the raw material, but also shortening the production cycle; and no organic solvent is added, such that the method is clean, green and environmentally friendly.

A protein-rich waste hydrolysis method comprises the following steps: (A) receiving protein-rich waste and water by means of a hydrolysis furnace device; (B) extracting part of air in the shell of the hydrolysis furnace device by means of a negative pressure device; (C) introducing inert gas into the shell by means of a gas cylinder device; (D) introducing the heated steam into the shell by means of a steam boiler device; (E) stirring by a stirring module of the hydrolysis furnace device; (F) discharging the protein-rich waste after the hydrolysis reaction by means of the hydrolysis furnace device; (G) carrying out solid-liquid separation on the protein-rich waste subjected to the hydrolysis reaction by virtue of a separation device so as to separate out a protein-rich hydrolysate semi-finished product; and (H) drying the protein-rich hydrolysate semi-finished product by a drying device to produce a protein-rich hydrolysate finished product. Through the steps, the color of the finished product is maintained, and the quality of the finished product is improved.

A process for the transformation of by-products of the processing of animal slaughterhouses for continuous production, according to food grade requirements, of a protein moiety, a lipid moiety and a mineral moiety, provides for carrying out on the waste at least the steps of grinding, heating, enzymatic hydrolysis reaction, solid phase separation, protein and lipid phase separation and concentration of the protein moiety at low temperature in vacuum.

Methods and systems are provided for the extraction of protein rich flour and fiber rich flour from brewer's spent grains (BSG). The extraction of protein from the BSG may include preparing the BSG by controlling the temperature in a hot grain storage system and in some cases dewatering the BSG to acceptable moisture content levels. In extracting the protein rich and fiber rich flour, the BSG is conveyed to a device that dries, mills, and fractionates the BSG into separated protein and fiber extract.

The invention discloses a method for preparing a biological fresh-keeping agent by using squid processing wastes, which comprises the following steps: drying and crushing the wastes such as squid heads and skins, and performing enzymolysis with papain to obtain a polypeptide mixture; and then grafting with 3-O-ferulic acid quinic acid and 2, 5-dimethoxy cinnamic acid, dialyzing and freeze-drying to obtain the biological fresh-keeping agent. The sleeve-fish processing waste is used as a raw material, the antioxidant and antibacterial properties of the polypeptide are enhanced through a grafting reaction, the cost is low, the process is green, and the sleeve-fish preservative is suitable for coating preservation of aquatic products such as sleeve-fish and shrimps and has the advantages of efficient corrosion prevention and resource recycling.

This disclosure describes methods to separate solids from liquids in a production facility. A process separates components in the process stream by applying non-condensable media to create density differences and then using a mechanical device to separate the solids from the liquids based on the density difference. The process produces the liquids and solids, which may be further processed to create valuable animal feed products.

To provide a method for treating animal protein and a pet food product containing the animal protein.SOLUTION: A method of treating one or more sources of proteins, the method comprising adding one or more base components to the source of proteins, wherein the treated source of proteins has a histamine level of less than about 300ppm is provided.SELECTED DRAWING: None

The invention belongs to the field of food biology, and particularly relates to a preparation method of pomegranate protein fiber-diglyceride nano emulsion gel microcapsules, an obtained product and application. The pomegranate seed protein fiber and diglyceride are compounded to prepare the protein fiber-diglyceride composite nano-emulsion, liquid drops of the composite emulsion are more uniform than those of single diglyceride emulsion, and meanwhile, the stability of the emulsion is improved; the nano-emulsion gel microcapsule is prepared from a sodium alginate solution and a composite nano-emulsion through ionic crosslinking, the release kinetics of diglyceride in the nano-emulsion gel microcapsule is researched under the condition of the optimal proportion, and the result shows that the prepared emulsion gel microcapsule shows the pH response characteristic; the slow release of the diglyceride in the colon can be realized. In a word, the preparation method provided by the invention provides a technical support for efficient utilization of the diglyceride, and the application value of the diglyceride in the field of functional food development is improved.

This invention discloses a tea residue protein-based Pickering emulsion gel, its preparation method, 3D printing method, and applications, belonging to the field of food processing technology. The tea residue protein-based Pickering emulsion gel uses tea residue protein with added food colloids as the aqueous phase and olive oil as the oil phase. By mass fraction, the aqueous phase contains 3-5% tea residue protein, 1.5-2.5% food colloids, and the remainder is water; the oil phase contains 70-75% olive oil. First, the tea residue protein is enzymatically modified to obtain enzymatically modified tea residue protein. Then, food colloids are added to the enzymatically modified tea residue protein, followed by water bath, stirring, and cooling. Finally, olive oil is added, emulsified, and dispersed to obtain the tea residue protein-based Pickering emulsion gel. This emulsion gel closely resembles the appearance and taste of buttercream frosting, with a lower fat content, satisfying consumers' pursuit of healthy food. It is also unaffected by differences in cake decorator skills, improving cake decorating efficiency and enabling the production of cake decorations that meet specific needs.

The present invention provides a method for producing a protein powder with improved solubility and taste profile from brewers spent grain, which method includes nanofiltration at a specified applied pressure. The present invention also provides a protein powder produced from brewers spent grain, a method for producing a food or beverage product incorporating the protein powder, and a food or beverage product comprising the protein powder.

The invention belongs to the technical field of food processing, and particularly discloses a slowly-digestible high-nutrition starch-ham peptide compound and a preparation method thereof. The preparation method comprises the following steps: S1, dispersing and dissolving purified ham peptide powder in deionized water, adjusting the pH value of the solution, and heating and stirring in a water bath until the ham peptide powder is completely dissolved to obtain a mixed solution; s2, adding potato starch into the mixed solution obtained in S1, and heating and stirring in a water bath to obtain a mixture; and S3, transferring the mixture obtained in S2 into a reaction kettle, drying, crushing, sieving, carrying out heat treatment, drying again, crushing and sieving to obtain the slowly-digestible high-nutrition starch-ham peptide compound. The invention discloses a slowly-digestible high-nutrition starch-ham peptide compound and a preparation method thereof. The starch-ham peptide compound has high nutritional value, increases the content of slowly-digestible starch and resistant starch, reduces the digestibility of starch, and is beneficial to controlling the postprandial blood sugar level.

The present disclosure relates to rendering of animal material to usable products. Particularly, the disclosure relates to treatment of animal material by wet rendering including enzymatic hydrolysis. Herein, methods and arrangements for treating animal material are disclosed to yield products where distribution of soluble protein, insoluble protein and minerals is controlled.

A process for preparing a beverage or beverage component, the process comprising an enzymatic treatment of brewer's spent grain including addition of one or a combination of enzymes with alpha-amylase, gluco-amylase, cellulase, xylanase, protease and / or beta-glucanase activitiy and fermentation by a strain of lactic acid bacteria, the combination of enzymes and enzymatic treatment conditions are such that: • said lactic acid bacteria produces 4.5 g / L lactic acid and metabolises sugar such that the resulting fermented broth contains less than 2.5% w / w, preferably less than 0.5% w / w residual sugar; or • said lactic acid bacteria produces 4.5 g / L lactic acid and metabolises sugar such that the resulting fermented broth contains at least 2.5% w / w residual sugar.

The invention pertains to an extruded protein composition comprising a vegetable protein and a protein-containing composition from an aleurone-containing plant-based material, wherein the protein-containing composition comprises at least 6 wt% fat and at least 30 wt% protein, based on the total dry weight of the protein-containing composition from an aleurone-containing plant-based material.

Methods of separating components traditionally considered as waste material from mold-fermented compositions are described. The waste components can be separated either from unfiltered compositions or from a separation stream separated from a composition. In some embodiments, filamentous fungus used in the production of the mold-fermented composition is specifically targeted for separation. Incorporation of separated waste components into various products are also described herein. In some embodiments, the separated components are used in alternative meat products and other foods designed for human consumption. Separated components can also be used in animal feed, as feed stock for other fermentation processes, or for use in treating food, creating cosmetics, or chemical processes.

The present invention provides a method for producing biomass comprising at least 65% protein from hydrogen-oxidizing microorganisms using one or more input streams comprising one or more gaseous substrates and a nutrient composition, the input streams and nutrient composition being controlled, and wherein biomass is produced at a rate greater than 10 g / l / day. The produced and isolated biomass can be used as feed or provide nutrition to one or more organisms.

The application discloses a preparation method of fibrinogen enzymolysis product and application of the fibrinogen enzymolysis product in minced meat products, and has the characteristics that the method comprises the following steps: 1) immediately after poultry is slaughtered, blood is collected and sodium citrate and NaCl are added; supernatant is obtained through centrifugation and is frozen; after being thawed, the supernatant is centrifuged, the precipitate is dissolved in normal saline, and the supernatant is obtained through centrifugation; mannitol is added, and fibrinogen powder is obtained through freeze-drying; 2) the freeze-dried fibrinogen powder is dissolved in water, baking soda is used to adjust the pH to 7.5-8.5, trypsin is added to carry out an enzymolysis reaction, citric acid is used to adjust the pH to 5.5-7.0, and flavor protease is added to carry out an enzymolysis reaction; the enzymolysis liquid is collected, is subjected to ultrasonic pretreatment, and is subjected to small-molecule peptide segment interception; and fibrinogen enzymolysis product freeze-dried powder is obtained through freeze-drying, and the method has the advantages that the method can effectively improve the gelatinous characteristics of myofibrillar protein, and improve the water retention and texture characteristics of steamed minced meat products.

A composition, preferably a cosmetic composition, comprising - a rapeseed protein hydrolysate comprising protein fragments, wherein at least 50% (w / w) of the protein fragments has a molecular weight of less than 3.5 kDa; and - optionally a cosmetically acceptable further ingredient.

The invention relates to a method for producing a filter aid for liquid filtration, comprising the following steps: a) providing spent grain; and b) extracting and recovering the protein fraction from the spent grain; and c) deodorising the spent grain; and d) comminuting the spent grain; and e) obtaining the filter aid for the liquid filtration. The invention also relates to a filter aid for liquid filtration, and to a filter for liquid filtration, and to the use of a filter or a filter aid for liquid filtration.

The present disclosure relates to a process for preparing a pre-gelatinized corn gluten meal product that comprises the steps of adjusting pH of a corn gluten meal material to a range from pH 6.25 to 7.5 to obtain a gluten slurry; and pre-gelatinizing the gluten slurry to obtain the pre-gelatinized corn gluten meal product. The present disclosure also relates to a pre-gelatinized corn gluten meal product that has one or more improved attributes as compared to an equivalent untreated corn gluten meal product. A use of the pre-gelatinized corn gluten meal product as a food grade ingredient in making a plant-based food product is also provided in the present disclosure.

The invention relates to a process for the preparation of fibrous proteinaceous structures from an oilseed, preferably a Brassicaceae seed, more preferably rapeseed, comprising the steps of providing a protein concentrate from said seed extracted with hydro-alcohol, and texturizing the protein concentrate at a temperature between 80 °C and 160 °C. The invention further relates to a fibrous proteinaceous structure that is obtained from extracted seed protein concentrate, having a tensile stress between 50 and 600 kPa and a tensile strain between 0.1 and 1, to an edible product comprising said fibrous proteinaceous structure, and to the use of said fibrous proteinaceous structure in the manufacture of an edible product.

The invention belongs to the field of functional food additives, and particularly relates to a salt-reducing freshener for shiitake mushrooms as well as a preparation method and application of the salt-reducing freshener. The preparation method comprises the following steps: S1, taking mushroom stipe waste as a raw material, and obtaining mushroom protein by adopting an alkali pickling and acid precipitation method; s2, dissolving mushroom protein in water, and then performing step-by-step enzymolysis by using protease to obtain a mixed enzymatic hydrolysate; s3, mixing the mixed enzymatic hydrolysate with reducing sugar, and performing Maillard reaction and separation to obtain Maillard flavor peptide enzymatic hydrolysate; and S4, adding a wall material into the Maillard flavor peptide enzymatic hydrolysate, and then performing high-pressure homogenization and spray drying to obtain the salt-reducing and freshness-enhancing agent for the shiitake mushrooms. The salt-reducing and freshness-enhancing agent for the shiitake mushrooms is prepared through an enzymolysis-Maillard reaction-encapsulation synergistic system, the nutritional function of the shiitake mushrooms is improved, meanwhile, the characteristic smell of the shiitake mushrooms and the bitter taste of by-products can be effectively removed, and the purpose of reducing salt without reducing freshness is achieved.

Disclosed herein are methods of isolating protein and / or fiber from brewers' spent grain (BSG), comprising: digesting starch in the BSG; oxidizing carbohydrates; solubilizing protein; removing insoluble fiber from a solution of the solubilized protein; and precipitating the protein. In some embodiments, the protein has a reduced fat content. In some embodiments, the protein has an improved Protein Digestibility Corrected Amino Acid Score.

The invention relates to a method for the preparation of potato protein and a native functional potato protein with a molecular weight of 10-120 kDa (according to SDS-Page primary structure), producible from potato amniotic fluid, which is obtained by the mechanical solid / liquid separation of chopped, cleaned potato parts, comprising: a) Protein content of at least 84% by weight absolute dry; b) a humidity content as dried protein: max. 10% by weight; c) Product solubility / protein solubility in water of 75-100%; d) Ash content of max. 3% by weight, which can be produced by a) chopping the potato raw material; b) mechanical separation of the potato mash into solid phase and liquid phase (potato amniotic fluid); c) pH adjustment to 6-9; d) ultrafiltration of the liquid phase; d) diafiltration of the ultrafiltration retentate; e) optionally before or after step d) removal of undesirable flavors by adsorption techniques; f) sterilizing the resulting protein solution; g) optionally drying the protein solution.