36 results about "Amino acid score" patented technology

Nutritive proteins are provided. In some embodiments the nutritive proteins comprise a protein digestibility corrected amino acid score (PDCAAS) that exceeds a benchmark protein. Also provided are nucleic acids encoding the proteins, recombinant microorganisms that make the proteins, methods of making the proteins using recombinant microorganisms, compositions that comprise the proteins, and methods of using the proteins, among other things.

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.

The invention relates to a twisted doughnut with high-quality protein content, which comprises twisted noodle strips, sesame strips and stuffing, and the ratio of the mass of the twisted noodle strips to the sesame sticks and the mass of the stuffing is 10:2-8. In terms of main ingredients, the twisted dough twist of the present invention is compounded with wheat standard flour, whole milk powder, egg yolk powder and soybean protein isolate, the protein content is higher than 12%, and the amino acid pattern of the contained protein is close to FAO / WHO, and the amino acid score reaches more than 80. It is beneficial to human body absorption; in the production process, through the optimization of the proportion of each component, the stretching performance of the twist noodle strips is enhanced, and the operability is good. The filling has good expansion during the frying process, which improves the quality of the finished twist. The fried dough twist of the invention retains the characteristics of sweetness, crispness, and long-term preservation, and further improves the protein content of the twisted dough twist, filling the gap in the market.

The invention discloses a method for producing salt-free compound amino acid powder from the combination of sesame seed meal and soybean meal as raw materials, which relates to a production method of compound amino acid powder. The method comprises the following steps of: (1) crushing the mixture of the sesame seed meal and the soybean meal, adding water into the powder, adding amylase, alpha-amylase, cellulase and compound protease into the powder respectively, and adding high-temperature resistant brewing high-activity dried yeast into the mixture to perform enzymolysis and fermentation at the same time; (2) after 4 to 7 days of heat-preservation enzymolysis and fermentation, performing filtration for the first time, and adding active carbon of which the weight is 1 to 4 percent of thatof filtrate into the filtrate to perform decolorization for 2 to 4 hours in a boiling state; and (3) performing spray drying on concentrated solution. Compared with an acid hydrolysis method and an alkaline hydrolysis method, the method causes no environmental pollution, and the produced leftovers can also be processed into feeds; the amino acid composition of the product is more reasonable, which can greatly improve the amino acid score of the product; and the soybean meal has a beany flavor, and the sesame seed meal has a sesame flavor, so the sensory score of the amino acid product obtained by compounding the soybean meal and the sesame seed meal is improved.