81results about "Protein composition from yeasts" patented technology

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

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 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 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.

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.

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).

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.

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

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 for culturing a microorganism, preferably a yeast of the Saccharomyces cerevisiae. The present invention relates to a method for increasing the protein content, in particular single-cell proteins, in biomass production, wherein a yeast single-cell protein product comprises yeast cells of the Saccharomyces cerevisiae; and an animal feed comprising such biomass.

The invention belongs to the field of food, and particularly relates to a yeast enzymatic hydrolysate, a yeast protein and a yeast protein sodium salt product with high emulsifying performance as well as preparation and application of the yeast enzymatic hydrolysate and the yeast protein sodium salt product. The emulsifying activity of the yeast enzymatic hydrolysate is greater than or equal to 25.0 m / g, and the emulsifying stability is greater than or equal to 77.0%; the emulsifying activity of the yeast protein is greater than or equal to 70.0 m / g, and the emulsifying stability is greater than or equal to 175.0%; the emulsifying activity of the yeast protein is greater than or equal to 70.0 m / g, and the emulsifying stability is greater than or equal to 175.0%. According to the preparation method disclosed by the invention, the yeast is subjected to composite enzymolysis through the alkaline protease, the flavourzyme, the glucanase, the mannase and the glutamine transaminase and then is subjected to ionization reaction with the sodium hydroxide to obtain the yeast protein sodium salt product, and the yeast protein sodium salt product has relatively high emulsifying activity and also has relatively good color and flavor; the sodium caseinate can be used as a natural emulsifier, and the problems of limited sodium caseinate yield, unstable supply and high price are solved.

The present invention relates to the medical technical field, specifically to a yeast protein, its composition, and its manufacturing method and use. The yeast protein of the present invention is spherical or elliptical, with the outside wrapped in zymosan, and based on the dry weight percentage, the yeast protein has a protein content of 70% or more and a zymosan content of 5-30%. The yeast protein of the present invention has a gastric digestibility that is obviously lower than soy protein isolate and whey protein, and the postprandial satiety is greater than that of whey protein, and has the characteristic of being slowly digested, so it is a slowly digestible protein. In addition, the yeast protein of the present invention contains 18 kinds of amino acids, including 8 kinds of amino acids essential for the human body and 2 kinds of semi-essential amino acids, and has a complete amino acid variety, so it belongs to a complete protein. As a slowly digestible protein, it can be used in the manufacture of a composition for enterally administering to a mammal to adjust postprandial plasma amino acid levels.

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.

Provided herein are compositions, proteins, polynucleotides, expression vectors, host cells, kits, and systems for producing egg white proteins, as well as methods of using the same.

The present invention provides a chimeric polynucleotide comprising: a first nucleic acid sequence encoding a first polypeptide selected from: alpha S1 casein, alpha S2 casein, and beta casein, a whey polypeptide, or a functional analog thereof, a second nucleic acid sequence encoding a cleavage site of a proteolytic enzyme; and, a third nucleic acid sequence encoding a kappa casein macropeptide, Further provided are a chimeric polypeptide, as well as compositions comprising same, and methods of using same, such as for producing an edible composition comprising casein and / or whey polypeptide aggregates, such as a dairy substituent curd.

The invention discloses a cherry juice composite beer yeast active protein peptide solid beverage and application thereof, and belongs to the technical field of functional solid beverages. According to the technical scheme, the method comprises the steps of cherry juice preparation, beer yeast paste recovery, pulsed intense light electric field wall breaking treatment, enzymolysis, material blending, non-thermal enzyme deactivation sterilization, homogenization, drying and the like. According to the technical scheme, the flavor of the cherry juice and the activity of functional substances such as vitamins and phenols can be reserved, and the biological accessibility of anthocyanin in intestinal tracts is improved. Meanwhile, high-quality microbial protein is provided for consumers, and the synergistic interaction effects of resisting inflammation, relieving exercise fatigue and efficiently scavenging free radicals and resisting oxidation can be achieved. The cherry juice composite beer yeast active protein peptide beverage has outstanding advantages in the aspects of portability, nutrition, functionality and the like, and has a wide market prospect.

This disclosure relates to a method for obtaining a composition having yeast protein derived from yeast protoplasts. This disclosure also includes compositions containing yeast protein derived from yeast protoplasts, edible products derived from such compositions, and their uses.

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 with increased protein content, 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 for cultivating a microorganism, preferably a Saccharomycetales yeast, capable of utilizing low-grade 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 invention relates to a process for transforming at least one raw material into at least one concentrate and / or an isolate: grinding the raw material into a first flour, and processing the first flour. According to the invention, before the step of processing the first flour, the process includes a pre-conditioning step comprising a phase for adjusting the moisture content of the first flour. This pre-conditioning step is followed by a heat treatment step of the first flour at the adjusted moisture content. This heat treatment is carried out by heating the first flour at the adjusted moisture content in a reactor comprising means for conveying the first flour at the adjusted moisture content between at least one inlet of the reactor and at least one outlet of the reactor, such that the first flour at the adjusted moisture content is heated while being moved between the inlet and outlet of the reactor. (Figure from the abstract: Fig. 1)

The present 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 encoded by a nucleotide sequence that is at least 80% similar to a sequence 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.

The present invention discloses a yeast protein preparation method, and relates to the technical field of yeast protein preparation, the yeast protein preparation method comprises the following steps: centrifuging a yeast fermentation broth, and taking a precipitate to obtain a yeast extract; after washing, resuspending, standing, adding an adsorbent, stirring and adsorbing, and carrying out solid-liquid separation to obtain supernate; adjusting the pH value to 4.2-4.8, centrifugally separating the precipitate and the supernatant, and washing the precipitate to obtain a first section of protein precipitate and a first section of supernatant; continuously adjusting the pH value of the first-section supernatant, centrifugally separating the precipitate and the supernatant, and washing to obtain a second-section protein precipitate and a second-section supernatant; adjusting the pH of the second-section supernatant, centrifugally separating the precipitate and the supernatant, and washing the precipitate with a buffer solution to obtain a third-section protein precipitate; mixing and resuspending the protein after three-stage precipitation, adding protease for enzymolysis, then filtering and separating enzymatic hydrolysate by an ultrafiltration membrane with the molecular weight cutoff of 30-50 kDa, collecting permeate, adding ethanol, centrifuging, collecting precipitate, washing, carrying out vacuum low-temperature evaporation treatment, carrying out vacuum drying, and carrying out superfine grinding, so as to obtain the yeast protein. The protein content of the obtained yeast protein is greater than or equal to 90 wt%, the fat content is less than or equal to 2 wt%, and the solubility is greater than or equal to 70%.

The present invention relates to a method for culturing a microorganism capable of utilizing ethanol as a starting material, preferably a yeast of the Saccharomyces cerevisiae. The present invention relates to a method for producing biomass, in particular single-cell proteins, wherein a yeast single-cell protein product comprises yeast cells of the Saccharomyces cerevisiae; and an animal feed comprising such biomass.