48results 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

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 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 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.

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 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 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.

The application belongs to the field of food, and particularly relates to a yeast enzymatic hydrolysate with high emulsification performance, a yeast protein, a yeast protein sodium salt product, and preparation and application thereof. The emulsification activity of the yeast enzymatic hydrolysate is greater than or equal to 25.0 m2 / g, and the emulsification stability is greater than or equal to 77.0%; the emulsification activity of the yeast protein is greater than or equal to 70.0 m2 / g, and the emulsification stability is greater than or equal to 175.0%; the emulsification activity of the yeast protein is greater than or equal to 70.0 m2 / g, and the emulsification stability is greater than or equal to 175.0%. In the application, the yeast is subjected to complex enzymolysis by alkaline protease, flavour protease, glucanase, mannanase and glutamine transaminase, and then subjected to ionization reaction with sodium hydroxide to obtain a yeast protein sodium salt product. The yeast protein sodium salt product has high emulsification activity, good color and flavor, and can be used as a natural emulsifier, thereby solving the problems of limited production of sodium caseinate, unstable supply and high price.

The present invention provides an edible composition including at least one: recombinant pigeon ovalbumin, recombinant hamerkop ovalbumin, or recombinant collard flycatcher ovalbumin. Further provided are a food product including the edible composition of the invention, as well as a method for preparing same.

The present invention relates to yeast strains and uses thereof. In particular, the present invention relates to yeast strains capable of expressing proteins at high levels when grown on industrial waste, as well as the use of such strains in the preparation of animal feed.

The present invention relates to a composition which can be used to replace fat, such as animal fat, in the form of a microbial-based protein emulsion or emulsion gel. More particularly, the invention provides a microbial-based protein emulsion, wherein the emulsion is an oil-in-water emulsion comprising microbial protein, at least one plant-based oil, at least one hydrocolloid, and water; a method for producing a microbial-based protein emulsion; and use of the microbial-based protein emulsion or emulsion gel as a mimetic for animal-based fat or juiciness enhancer for plant-based and animal-derived products.

The invention relates to a method of treating plant-based material comprising: a) transferring said plant-based material to a first mix-tank (102(a)), wherein said plant-based material is mixed with one or more first solvents to produce a washed mash; b) separating the washed mash into at least one centrate and a washed cake; c) transferring said washed cake to one or more second mix-tanks (102(b)-102(d)), wherein one or more second solvents are mixed with said washed cake to produce a washed cake suspension; d) transferring said washed cake suspension to one or more fermenters (104), wherein said transferred washed cake suspension is inoculated with at least one microbe, and wherein said inoculated washed cake suspension is incubated for a sufficient time to produce a fermented mixture; e) optionally heating said fermented mixture for a time sufficient to achieve a degree of hydrolysis (DH) of at least 10% of the proteins therein; f) separating said fermented mixture into a fermented centrate and a fermented cake by hydrodynamic force; g) transferring the fermented centrate to: (i) a first mix-tank (102(a)) and / or (ii) one or more second mix-tanks (102(b)-102(d)), wherein a mix-tank comprises said plant-based material or said washed cake, and wherein steps (c)-(f) and h) are repeated at least one (1) time for sub-steps (i) or (ii); and h) drying said fermented cake, wherein the resulting dried fermented cake has higher protein content compared to said transferred plant-based material.

The present invention relates to a method for cultivating a microorganism, preferably a Saccharomycetales yeast, capable of utilizing mixture of ethanol and methanol 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.

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 invention discloses a method for preparing high-solubility yeast protein through wall breaking in an oxygen-free environment, and belongs to the technical field of protein extraction. The method comprises the following steps: rehydrating and activating a saccharomyces cerevisiae powder raw material to obtain yeast slurry, carrying out cell wall breaking treatment on the yeast slurry under the protection of nitrogen, and then carrying out solid-liquid separation and drying. Compared with a traditional method, the protein recovery rate of the obtained product is increased by 15% or above, the dissolution rate is higher, the solution turbidity is reduced by 20% or above, the particle size distribution is more uniform, the oxidation resistance is improved, and the product is pure white in color and luster, pure in flavor and suitable for the high-end fields of high-protein beverages, liquid nourishment and the like.

Reductants may reduce microbial bioburden in protein solutions. Reducing bioburden can increase shelf life or ensure the safety of food or pharmaceutical products. The use of reductants to reduce bioburden in producing non-animal-based food products may also have additional advantages. For example, chroma and hue angle may be improved so that the non-animal-based food products may closely resemble the appearance of animal-based food products. Embodiments may include a method for forming a food product precursor. The method may include providing a first mixture. The first mixture may include a protein. The method may further include adding a reductant to the first mixture to form a second mixture. The method may also include heating the second mixture at a temperature for a duration to form a third mixture. The third mixture may be the food product precursor. Embodiments may include the food product precursor.