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Protein containing material biomass and methods of production

A protein, biomass technology, applied in the protein composition of plant materials, microbial/unicellular algae protein processing, and unicellular algae protein composition, etc., can solve balanced amino acid nutritional deficiencies, sensory taste and odor characteristics unpleasant, not Optimal balance and other issues to achieve the effect of nutritionally balanced nutrition

Inactive Publication Date: 2018-10-23
SMALLFOOD INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, algal and microbial sources of protein generally suffer from a significant disadvantage in that they contain substances that are very unpleasant in their organoleptic taste and odor properties
These protein sources also have the disadvantage, shared with other protein sources, that they do not contain protein levels that are optimally balanced for human or animal nutritional needs
They can also contain allergens that are harmful to some people and are nutritionally deficient in having amino acids that are out of balance with human and animal needs

Method used

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  • Protein containing material biomass and methods of production
  • Protein containing material biomass and methods of production
  • Protein containing material biomass and methods of production

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0126] Embodiment 2-processing after fermentation

[0127] After fermentation and growth according to Example 1, 100 kg of chytrid (Acitridiochytrium) broth (40 kg solids at 50% protein) were harvested. After centrifugation, the biomass was washed with an aqueous solution, followed by another centrifugation and the washed biomass was pasteurized at 65°C for 15 seconds in a single-pass HTST pasteurizer. The pasteurized biomass was then lysed and homogenized in a recirculating bead mill using 200-proof ethanol at a 1:1 (v / v) ratio of ethanol to solvent to remove lipids and carbohydrates. Cells were lysed using 1.0 mm beads in a bead mill for 15 min at 35 °C, centrifuged to remove mixed oils and re-passed under the same conditions for another 15 min. The defatted biomass was then centrifuged and the pellet resuspended in water with antioxidants to undergo a pickling step by washing with H 2 SO 4 This was done by lowering the pH to 3.5 for 30 minutes and then raising the pH to ...

Embodiment 3-

[0128] Example 3 - Analysis

[0129] The dry protein concentrate (DPC) obtained from the batch processed as described in Examples 1-2 was analyzed and found to have the amino acid composition as shown in Table 3 below.

[0130] Table 3 below shows the UCLAA score for the dry protein concentrate (DPC) of the present invention. The UCLAA is calculated as explained herein and shown to be greater than or equal to 1.0 for each of the nine essential amino acids in humans, and thus the protein composition has a UCLAA score greater than 1.0. Table 3 also compares the dry protein concentrate of the present invention with other commercially available protein compositions such as whey, soy and pea protein, showing that whey protein has a UCLAA score of 0.88, soy protein 0.93, and pea protein 0.73.

[0131] Table 3 - Comparison of UCLAA scores for various proteins

[0132]

[0133]

[0134] As shown in Table 3, histidine has the lowest UCLAA score of 1.01, and thus the protein compo...

Embodiment 4

[0136] Table 4 below shows the relationship between dry protein concentrate (DPC) prepared according to the present invention using a defined fermentation medium according to Examples 1-2 or Table 1 relative to various reference proteins such as egg, spirulina or chlorella protein. Comparison. DPC values ​​are shown as % of amino acid sum and total protein based on Dumas total N x 6.25.

[0137] Table 4

[0138]

[0139] Table 4 shows that each of the compared proteins lacks some important pathways. Eggs and spirulina lack lysine, spirulina also lacks tryptophan, and chlorella lacks methionine. The algae protein concentrate of the present invention provides a more nutritionally balanced protein composition and thus better quality food products as evidenced by UCLAA scores and other nutritional parameters.

[0140] Table 5 below shows how the total amino acid composition in the final protein composition changes during fermentation with the use of rich medium (containing o...

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Abstract

The present invention provides methods and protein compositions having advantageous properties, such as a high uncorrected limiting amino acid score as well as favorable amounts of essential amino acids, branched chain amino acids, as well as other amino acids more difficult to find in the regular diet. The protein composition is obtainable as taught herein from algal or microbial biomass. The protein composition produced according to the methods of the invention provides a proteinaceous food or food ingredient that is more nutritionally balanced (and therefore nutritionally superior) to protein compositions otherwise available. The protein material is advantageously used as a food or food ingredient for humans and / or animals. Also provided are methods of producing the protein material from biomass sources.

Description

[0001] Cross References to Related Applications [0002] This application claims priority under Title 35, United States Code, Section 119(e) of U.S. Patent Application Serial No. 62 / 287,837, filed January 27, 2016, which is incorporated herein by reference in its entirety . This application is also incorporated by reference in its entirety into US Patent Application Serial No. 15 / 005,695, filed January 25, 2016, including all tables, drawings, and claims. technical field [0003] The present invention relates to protein-containing materials derived from biomass and methods for their production. Background of the invention [0004] Protein is an essential nutritional component and protein-rich materials are often added to various types of food products in order to increase the nutrient content. Current sources of proteinaceous materials include various grain and animal sources, but their availability often undergoes wide seasonal fluctuations, which limits their commercial ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/20C12N1/06
CPCA23J3/20A23J1/006A23J1/009C12N1/12C07K1/145C07K14/405
Inventor J·斯彻尔藤A·拉克什曼斯瓦米J·布克G·C·卢特
Owner SMALLFOOD INC
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