143results about "Protein composition from yeasts" patented technology

The invention provides a preparation method of a protein base material for preparing a protein beverage, which comprises the following steps: adding yeast protein or yeast powder into a liquid, and dispersing and hydrating to form a suspension; adding an enzyme into the suspension for enzymolysis; wherein the enzyme comprises a first enzyme, a second enzyme and a third enzyme; the first enzyme and the second enzyme are protease, and the third enzyme is cellulose hydrolase. According to the method, the solubility and flavor of the yeast protein can be effectively improved, and the yeast protein beverage with excellent flavor and stability is finally obtained. The yeast protein beverage base material which is good in flavor, high in solubility, less in additive and easier to digest and absorb can be prepared through physical and enzymolysis methods which are easy to realize in the food industry without adding other substances.

The present invention relates to a novel fermentation process using a particular strain of Kluyveromyces marxianus, referred to as KMPROTEO 1, to obtain a single-cell protein useful in the food industry. In the present description, the invention discloses a process for fermenting dextrose and other consumables to obtain a single-cell biomass. The disclosed process enables a high-protein product to be obtained that is in the range of 50 to 60% for use in the food industry. The disclosed process uses dextrose as a propagation medium for use by Kluyveromyces marxianus to obtain a single-cell biomass and, subsequently, a single-cell protein.

This invention discloses a milk protein containing composition comprising: at least one milk protein; at least a first protein; at least a second protein; and at least a linker comprising an amino acid sequence coded by nucleotide sequence which is at least 80% similar to sequences selected from the group consisting of SEQ ID NO: 14, SEQ ID NO: 15, SEQ ID NO: 16, SEQ ID NO: 17, SEQ ID NO: 18, SEQ ID NO: 19, SEQ ID NO: 20, and SEQ ID NO: 21

A process for preparing a microbial cell extract for food use is described, comprising mechanically disrupting cells (eg, yeast cell), and separating the disrupted cells into fractions. The fractions can be recombined and further processed to provide texture or other qualities which resemble meat.

The present invention relates to a fish or meat substitute or a pet food, comprising a myoglobin from or derived from eastern Pacific bonito, sword fish or Atlantic blue marlin.

The present disclosure relates to methods for increasing recovery and purity of a secreted protein of interest, recovered proteins from the methods, and uses of the proteins.

The invention relates to the technical field of microorganism application, in particular to low-nucleic-acid yeast protein as well as a preparation method and application thereof. The preparation method of the low-nucleic-acid yeast protein comprises the following steps: (1) carrying out inactivation treatment on high-protein yeast; (2) carrying out enzymolysis on the inactivated yeast by adopting neutral protease, glucanase, mannase and first nuclease, and after enzyme deactivation, separating and taking a heavy phase to obtain crude yeast protein; (3) performing high-pressure homogenization treatment on the crude yeast protein; and (4) carrying out enzymolysis on the crude yeast protein subjected to high-pressure homogenization treatment by adopting second nuclease and lipase, and after enzyme deactivation, separating and taking a heavy phase to obtain the low-nucleic-acid yeast protein. The yeast protein with the nucleic acid content of 1.0% or below is obtained by taking the high-protein yeast as a raw material through inactivation, compound enzyme enzymolysis, high-pressure homogenization treatment and secondary enzymolysis, is neutral and pure in taste, and can be widely applied to the fields of nutrition, health and food such as protein supplementation and protein substitution.

Spun fibers that include fungal biomass are disclosed, as are methods for making and using such spun fibers. In some embodiments, a fungal biomass-based fibrous material is formed by extruding a spun fiber starting mixture comprising the fungal biomass into a desired spatial configuration and subsequently treating the spun fiber starting mixture to form the fibrous material.

The present invention relates to a novel fermentation process using a particular strain of Kluyveromyces marxianus, referred to as KMPROTEO 1, to obtain a single-cell protein useful in the food industry. In the present description, the invention discloses a process for fermenting dextrose and other consumables to obtain a single-cell biomass. The disclosed process enables a high-protein product to be obtained that is in the range of 50 to 60% for use in the food industry. The disclosed process uses dextrose as a propagation medium for use by Kluyveromyces marxianus to obtain a single-cell biomass and, subsequently, a single-cell protein.

The present invention relates to a method for cultivating a microorganism, preferably a Saccharomycetales yeast, capable of utilizing ethanol as feedstock. The invention is directed to a method for the production of biomass, in particular single cell protein, wherein the yeast single cell protein product comprises Saccharomycetales yeast cells, as well as to an animal feed comprising such biomass.

The present invention relates to a method of preparing native protein of a microorganism comprising lysing the microorganism, separating lipids from the supernatant, filtering the supernatant and optionally separating nucleic acids, sterilizing the supernatant and / or drying the supernatant. The native proteins can be used for preparing protein preparations which are applied in the production of food or dietary supplements. The invention also relates to food products or dietary supplements comprising the protein preparations.

The present invention relates to a method of preparing a microbial cell product, the method comprising: providing an aqueous suspension comprising microbial cells; subjecting said suspension to mechanical cell dissociation at a temperature in the range of 15 DEG C to 35 DEG C, preferably at a pH in the range of 9 to 11, to obtain an aqueous suspension comprising dissociated microbial cells; separating the suspension to provide an extract rich in small cell debris and an extract rich in large cell debris; and combining at least a portion of the extracts to provide the microbial cell product. The invention further relates to a microbial cell product obtained or obtainable by said method. The invention further relates to the use of said products in food products, for example as a replacement for egg white; in animal food; and / or use in cosmetic formulations.

The present application relates to protein derived from microorganisms, and more specifically derived from yeasts, that possess low RNA content and high gelling capacity. This application also relates to an industrial process and industrial uses of such single cell proteins for human and animal nutrition, health and well-being.

The present invention relates to a novel fermentation, extraction and purification process for obtaining a single-cell protein for use in the food industry, using a particular strain of Kluyveromyces marxianus referred to as KMPROTEO 1, which results in a product consisting of a single-cell protein powder with a protein content equal to or greater than 60%, that is highly bioavailable, which, since it is soluble, can be included in different food matrices, without changing the formulation or the profile of the product to which it is added, which we have named "PRO60". The process disclosed in this specification includes the description of the aerobic fermentation of the strain of Kluyveromyces marxianus referred to as KMPROTEO 1, as well as the use of the ingredient or final product obtained, by adding same to some preferred food matrices.

The present invention relates to a method for the extracellular production of an alphaS1- casein in a yeast or a filamentous fungus host cell and to edible composition comprising the alphaS1-casein as well as to cheese comprising predominantly alphaS1-casein.

Disclosed are recombinant human secretory proteins, along with compositions comprising such proteins and methods for using such compositions. Aspects of the disclosure include microbially generated human secretory proteins and edible and potable compositions containing same, such as, an infant formula comprising such proteins. Also disclosed are methods for use of the disclosed edible and potable compositions to provide nutrition and other benefits.

The present invention relates to an improved method for culturing microorganisms capable of utilizing ethanol as a starting material using continuous culture. The present invention relates to an improved process for the production of biomass, in particular single cell proteins, using continuous culture, wherein the yeast single cell protein product comprises yeast cells of the Saccharomyces cerevisiae; and an animal feed comprising such biomass.

Disclosed herein are food products comprising a non-animal-origin protein and methods for producing the food products, wherein the non-animal-origin protein may not be a protein or a fragment or truncation of a protein obtained from an animal.

Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.

Disclosed are methods and compositions for enhanced expression of a heterologous polypeptide of interest in an organism. The methods generally comprise first transforming the organism with a genetic construct having a heterologous polypeptide of interest and amplifying expression of the polypeptide through in vivo amplification.

The invention belongs to the technical field of food process application materials, and particularly relates to 3D printing plant fish meat based on microscopic CT modeling and a preparation method and application thereof. Real fish meat before 3D printing of artificial meat is subjected to digital modeling based on microscopic CT, meanwhile, vegetable protein paste is treated through heating alkali, protein molecules are unfolded and regathered, the solubility and water binding capacity of vegetable protein are enhanced, then the 3D printing performance of the vegetable protein is enhanced, and the pseudosciaena crocea simulated fish fillet with good texture characteristics is obtained.

This invention discloses a milk protein containing composition comprising: at least one milk protein; at least a first protein; at least a second protein; and at least a linker comprising an amino acid sequence coded by nucleotide sequence which is at least 80% similar to sequences selected from the group consisting of SEQ ID NO: 14, SEQ ID NO: 15, SEQ ID NO :16, SEQ ID NO :17, SEQ ID NO :18, SEQ ID NO:19, SEQ ID NO:20, and SEQ ID NO :21

Provided herein are methods for preparing a protein composition having a reduced quantity of a recombinant cell byproduct which provides an undesirable color to a protein. The methods involve the use of absorbents or flocculants that capture, trap or isolate the recombinant cell byproduct. The methods also involve oxidation of the recombinant cell byproduct with an oxidizing agent (e.g. hydrogen peroxide) or light (e.g. photochemical oxidation).

Methods and compositions are disclosed for a precision fermentation system that provides efficient production of secreted dairy proteins. Disclosed are high yielding expression constructs, microbial cells, resulting dairy proteins, and products obtained therefrom.

The invention relates to the food industry. In particular, it relates to a method for the enrichment of a casein in a composition comprising the casein and other biomolecules. It further concerns edible compositions that comprise the casein.

There is provided a non-dairy oil-in-water-emulsion savoury dip, the dip comprising: at least 60wt% water; 2 to 10wt% fat; and at least 1wt% protein, wherein the dip comprises a yeast protein concentrate.

The present invention relates to a method for preparing a yeast protein concentrate, said method comprising the lysis of yeast cells in a suspension that was adjusted to a particular pH prior to lysis, subsequently subjecting the soluble fraction obtained from lysis to filtration to reduce the content of molecules smaller than 30 kDa, and optionally drying the solution obtained from filtration. The present invention further relates to a yeast protein concentrate obtainable by the method of the invention. The yeast protein concentrate comprises a high amount of proteins which are still folded and are therefore capable of aggregation to form a solid protein matrix upon heating. In addition, the yeast protein concentrate of the invention will be of unobtrusive taste and is therefore particularly suited for use in the preparation of food items, such as meat substitute products.

The present disclosure relates to a method of obtaining a composition containing a yeast protein derived from yeast protoplast. The disclosure also includes compositions comprising yeast proteins derived from yeast protoplasts, edible products derived from the compositions, and uses thereof.

Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.