78results about "Protein composition from yeasts" patented technology

The invention relates to cosmetic or therapeutic compositions that contain hydrolysed yeast proteins as an active ingredient, to the use of said cosmetic or therapeutic compositions, and to a method for cosmetic treatment.

The preparation of a proteinaceous substance suitable for use in a foodstuff is described which comprises fungal fells of the order Mucorales. The cells are grown in a fermentor vessel in a liquid which is mixed during fermentation, after which the RNA content of the fungal cells is reduced to below 4% the fungal cells processed into an edible substance. This substance is then mechanically texturized into edible textured product for inclusion into foodstuffs, for example in the form of chunks as a meat substitute.

The invention discloses a method for extracting selenium-containing protein from selenium-enriched yeast, which is characterized by comprising the following steps: (1) choosing the selenium-enriched yeast as raw materials, using a sodium hydroxide or potassium hydroxide solution with potential of hydrogen (pH) of 11 to 14 to dissolve the selenium-enriched yeast to obtain mixed liquid A; (2) placing the mixed liquid in a vibration machine of 250 r/minute at the temperature of 35 DEG C to be vibrated for 8 hours to 12 hours, and performing ultrasound on the mixed liquid for 30 minutes for twice in vibration processes; and (3) arranging the mixed liquid in a centrifugal machine of 4,000 to 20,000 r/min for 30 minutes after vibration is finished to extract supernatant, and adjusting pH of the supernatant to 7 to obtain a selenium-containing protein solution. The method improves wall broken rate and protein dissolving rate of yeast cells, extraction rate of selenium in the selenium-enriched protein solution is more than 70% when the selenium-enriched solution is not filtered and purified, and selenium-containing protein with organic selenium content more than 95 % can be obtained after the selenium-enriched solution is filtered and purified.

PCT No. PCT/AU95/00059 Sec. 371 Date Nov. 11, 1996 Sec. 102(e) Date Nov. 11, 1996 PCT Filed Feb. 10, 1995 PCT Pub. No. WO95/21924 PCT Pub. Date Aug. 17, 1995A genetic construct for use in production of transgenic plants with reduced susceptibility or increased resistance to pests or diseases comprises an isolated nucleotide sequence encoding the glucose oxidase enzyme of Talaromyces flavus, the nucleotide sequence being operably linked to a promoter capable of expression in a plant, plant cell or group of plant cells, and further comprises a nucleic acid segment having a nucleotide sequence encoding a signal sequence which directs secretion of the functional glucose oxidase enzyme of T. flavus from plant cells.

The present invention relates to compositions and methods for preparation of vegan simulated egg yolks, simulated egg whites, and simulated whole eggs consisting of the vegan simulated egg yolk and egg white compositions, for consumption. The compositions simulate sensorily an animal-derived egg, such as a chicken egg, and may have the same protein and vitamin content.

The present invention relates to a yeast autolysate with taste enhancing properties which is high in solubilised solids and which comprises a dry solids ratio of at least 50%. The present invention also relates to a process for preparing the autolysates of the invention. The process comprises subjecting a yeast or yeast fraction to autolysis or hydrolysis, immediately followed by concentration of the total reaction mixture, to form a yeast autolysate. Yeast autolysates according to the invention may advantageously be used in a flavour provider, in a flavour enhancer, in meat applications, in a flavour improver or in a top note carrier. The autolysate of the present invention is particularly useful in feed or food applications which do not permit the use of yeast autolysates with high solid contents, such as in meat injectors.

The present invention relates to compositions and methods comprising genes and peptides associated with cyclic peptide toxins and toxin production in mushrooms. In particular, the present invention relates to using genes and proteins from Amanita species encoding Amanita peptides, specifically relating to amatoxins and phallotoxins. In a preferred embodiment, the present invention also relates to methods for detecting Amanita peptide toxin genes for identifying Amanita peptide-producing mushrooms and for diagnosing suspected cases of mushroom poisoning. Further, the present inventions relate to providing kits for diagnosing and monitoring suspected cases of mushroom poisoning in patients.

According to the present invention, there is provided a novel carbonyl reductase derived from a microbial belonging to the genus Ogataea and a DNA encoding the enzyme. By reducing ketones with the use of the carbonyl reductase, optically active alcohols, in particular, (E)-7-[2-cyclopropyl-4-(4-fluorophenyl)-quinolin-3-yl]-3,5-dihydroxy-hept-6-enoic acid esters can be produced. The carbonyl reductase according to the present invention is excellent in activity and stereoselectivity. Thus, according to the present invention, there is provided a process for producing optically active alcohols, which are industrially useful as intermediate materials for drugs, pesticides, etc.

The present invention relates to a method for producing a cysteine-rich food material by maintaining a food material containing γ-glutamylcysteine at a ratio of at least 1 wt % to the solid content thereof at a temperature ranging from 50 to 120° C. and at a pH ranging from 1 to 7. This process is conducted in the absence of a sugar and in the presence of water. The present invention also relates to a method for producing a cysteine-rich food material by reacting the food material with a γ-glutamyl peptide hydrolase at a pH ranging from 3 to 9 and at a temperature ranging from 15 to 70° C. in the present of water. Further, the present invention relates to a method for producing a flavor-enhancing material for use in food, food products obtained by these processes, and yeast cells or extracts for use in food products.

The invention discloses a brewer's yeast albumen powder which comprises organic chromium Cr3+ 0.01-500mg/100g, protein 45-60 wt%, dietary fiber 20-35 wt%, vitamin B 10-40mg/100g. The invention also provides the process for preparing the albumen powder, which comprises nano wall-breaking, high temperature autolysis and high pressure spray-drying.

An object of the present invention are to provide a protease that is stable in a wide pH range from acidic to alkaline, and that has excellent thrombolytic activity; a protease-producing microorganism that produces the above protease; and a process for producing the protease.

By culturing a novel filamentous fungus belonging to the genus Fusarium (Fusarium sp. strain BLB), a protease that is stable in a wide pH range from acidic to alkaline and that has excellent thrombolytic activity, is formed and accumulated in the culture medium, and recovered.

The present invention relates to protein products with improved nutritional value, and enhanced organoleptic properties, and uses thereof. In particular, the present invention provides fermented protein rich products on basis of fermented pulses and yeast, wherein the fermentation is followed by a heating step.

The present invention relates to the biosynthesis of indole diterpene compounds. In particular, the invention relates to genes encoding enzymes considered responsible for the synthesis of lolitrems.

The invention relates to a yeast protein and a preparation method thereof, a food prepared from the protein as a raw material and a preparation method thereof. The yeast protein comprises by weight, 50-80% of a protein, carbohydrate, fat, 0.1-1.5% of nucleic acid, moisture and ash. The preparation method of the yeast protein is as below: low nucleic acid yeast is used as a raw material, and subjected to processes comprising superfine grinding treatment, enzymatic hydrolysis, alkali treatment, acid precipitation, centrifugation, washing and spray drying. The food containing the yeast protein comprises the following raw materials by weight: 20-80% of a soybean protein, 1-40% of the yeast protein, and 1-40% of a whey protein. The food is prepared by steps of component mixing, granulation, drying, sieving and packaging. The food is an excellent protein nutrition, and has high protein biological utilization rate; and the protein has acid amino composition ratio quite similar to that of human body, and is a high-quality protein and suitable for body absorption.

The present invention relates to a method for the manufacture of a composition comprising proteins and fats, said method providing a simple and non-expensive way of obtaining fat-containing proteinaceous products of high nutritional value that are easy to handle and at the same time possess high stability towards coalescence and oxidation. More particularly, a method is provided for the manufacture of a composition comprising protein and fat in disperse form, the method comprising the following steps: (i) providing a suspension having a pH value higher than 7.0, said suspension comprising water, proteinaceous material, fat, and optionally alkali; (ii) incubating the suspension from (i) at a temperature in the interval 50-150° C.; (iii) homogenizing the suspension from (ii) to form a dispersion; and (iv), if desired, subjecting the dispersion from (iii) to a subsequent treatment; wherein the proteinaceous material in step (i) comprises vegetable-based proteinaceous material, and/or yeast-based proteinaceous material; wherein the suspension in step (i) comprises at least 5% fat by weight of dry matter. The current invention also relates to the compositions obtained by the method and to compositions obtainable by the method of the invention and, further, to the use of these compositions.

A novel method to produce hydrophobin monomers or multimers in plant tissues is disclosed. A novel method to produce hydrophobin multimers in E. coli cells is also described. The disclosure provides transgenic plants, transgenic seeds, a production system, and expression cassettes for making the transgenic plant carrying hydrophobin encoding gene sequences.

Disclosed are: transcription regulatory factors capable of regulating the transcription or expression of genes for mannanases or cellulases, as mentioned below; and others. Specifically disclosed is a protein selected from the following proteins (a), (b) and (c): (a) a protein comprising the amino acid sequence depicted in SEQ ID NO:2; (b) a protein which comprises an amino acid sequence produced by deleting, substituting or adding one or several amino acid residues (e.g., 1 to 5 amino acid residues) in the amino acid sequence depicted in SEQ ID NO:2 and which is capable of regulating the transcription of genes for mannanases or cellulases; and (c) a protein which comprises an amino acid sequence having a 70% or higher sequence identity to the amino acid sequence depicted in SEQ ID NO:2 and which is capable of regulating the transcription of genes for mannanases or cellulases, or a partial fragment of the protein. Also specifically disclosed are a gene encoding the protein, and others.

To effectively use yeast extract residue that is produced excessively as a by-product of yeast extract, to reduce the amount of yeast extract residue, and to obtain a variety of useful products. By exposing yeast extract residue to a cell wall-decomposing enzyme that does not contain protease and then heat-treating the product for 10 to 20 minutes at 70-80 C, the residue can be separated into a fraction that is primarily cell wall and a fraction that is primarily protein. A yeast protein having a protein content of 60% or greater is obtained from the fraction that is primarily protein and a flavoring having high nitrogen content is obtained by enzyme decomposition of the yeast protein.

The invention relates to the technical field of microbial application, and particularly relates to a yeast protein and a preparation method and application thereof. The yeast protein provided by the invention comprises more than 75% of proteins and 30-35 mg/g of sulfur-containing amino acids in percentages by weight. The preparation method includes the following steps: (1) adding enzyme into low nucleic acid content-containing yeast (nucleic acid content, 0.1%-1.5%) to perform enzymatic hydrolysis, carrying out centrifuging for heavy phase extraction, and then adding water to disperse, therebyobtaining dispersed solution; (2) carrying out homogenizing-cell wall breaking on the dispersed solution under 800-1500 bar pressure to obtain homogenized solution; and (3) adjusting pH of the homogenized solution obtained in step (2), carrying out drying treatment on the pH-adjusted homogenized solution, thereby obtaining the yeast protein product. The yeast protein product provided by the invention is light yellow and odorless, good in dispersibility after being dissolved in water, better in mouthfeel than yeast and yeast protein obtained by a alkaline heating method and capable of being applied in the fields of food, feed, etc.