39 results about "Fungal protease" patented technology

The invention is directed to methods of producing ethanol and decreasing residual starch production in a no cook fermentation comprising contacting granular starch containing substrates with a granular starch hydrolyzing enzyme, a protease, and a fermenting microorganism under suitable fermentation conditions at a temperature below the starch gelatinization temperature of the starch substrate to produce ethanol, wherein the ethanol production is increased and the amount of residual starch is decreased compared to a substantially similar method conducted without the protease.

a peptide product is made by enzymatically hydrolyzing a protein, such as whey protein concentrate, in two stages. A fungal protease is used to hydrolyze the protein in each stage. The hydrolyzed protein is dried to form a peptide product. The peptide product is non-allergenic and lacks the bitter taste that some other peptide products have. If can be used to make milk replacement products and various other food products.

The present invention provides a process for the preparation of protein hydrolysate from milk protein by treating milk protein with fungal protease at a pH of 7.5-8.5, temperature of 40±5° C. for a time period of 30 min to 2 hours; heating at 65 -70° C. for at least 3 min, separating the clarified supernatant by a known manner and drying the clarified liquor thus obtained to get the protein hydrolysate.

The present invention relates to an enzyme blend composition comprising a glucoamylase, an acid stable alpha amylase, and an acid fungal protease. The present invention is further directed to a method for producing end products such as alcohols from fermentable sugars, comprising the steps of: (a) contacting a slurry comprising a milled grain that contains starch with an alpha amylase to produce a liquefact; (b) contacting the liquefact with a glucoamylase, an acid stable alpha amylase, and an acid fungal protease, to produce fermentable sugars; and (c) fermenting the fermentable sugars in the presence of a fermenting organism to produce end products.

The present invention utilizes a novel enzyme cocktail comprising a fungal protease enzyme or a mixture of fungal protease enzymes having both endo and exo-peptidase activities to hydrolyze soy proteins while substantially avoiding free amino acids and low-molecular weight peptides which impart a bitter or undesirable flavor to the hydrolysate. The hydrolysate, and more preferably the soluble soy protein contained therein, is used in a food product such as, for example, high protein content beverages, sports beverages, balanced nutritional beverages, fruit juice mixes, health/nutrition bars, salad dressings, meat products, snacks, desserts, confectionaries, nutritional supplements, and the like. The soy protein hydrolysate, and more preferably the soluble soy protein contained therein, according to the present invention is particularly useful when the required dose is as high as about 2.5 to about 6.5 grams of soy protein per normal serving of a food product.

The present invention provides a process for the preparation of protein hydrolysate from soy flour, which comprises preparing aqueous slurry of defatted soy flour having 6-12% w/v of solid content, hydrolyzing the said slurry using fungal protease at pH 7-8 and temperature 43±5° C. to get 20-40% degree of hydrolysis (DH), further hydrolyzing using papain at temperature 53±5° C. under stirring till completion of hydrolysis to 30-45% DH, inactivating residual enzyme in a known manner, separating the solids and drying the clarified supernatant thus obtained to get protein hydrolysate.

The invention provides a method for the expression and subsequent screening of DNA libraries, particularly synthetic, genomic, and cDNA libraries, in filamentous fungal hosts. In particular, the invention provides vectors, host strains, and a method for the expression and screening of complex DNA libraries, including, but not limited to, combinatory (combinatorial) libraries expressing one, two or more variable constituents and/or prepared from two or more sublibraries (e.g., for the expression and screening of immunoglobulin (including fragments and derivatives of whole immunoglobulin proteins) and other receptor or complex DNA libraries or libraries of libraries). The invention is useful for the expression and screening for a large variety of proteins and protein complexes, including human proteins. The present invention also relates to novel fungal protease sequences.

The invention provides a macadamia nut drink, which belongs to the technical field of drink preparation. The macadamia nut drink comprises the following materials: macadamia nut, xylitol, sorbitan, sucrose, citric acid, lactic acid, an emulsifier, a stabilizer, fungal protease, papain, aminopeptidase, and lactic acid bacteria; and the weight ratio of papain, aminopeptidase and lactic acid bacteriais: (0.1-0.2): (0.008-0.02): (0.2-0.3). The macadamia nut drink is obtained by the steps of pressing, pulping, enzymatic hydrolysis, debittering, blending, homogenization, fermentation, sterilizationand the like. The macadamia nut drink improves the nutrient content and stability of macadamia nut drink by using a reinforcing system composed of papain, aminopeptidase and lactic acid bacteria.

The present invention provides a process for the preparation of protein hydrolysate from soy flour, which comprises preparing aqueous slurry of defatted soy flour having 6-12% w/v of solid content, hydrolyzing the said slurry using fungal protease at pH 7-8 and temperature 43 +/-5 deg.C to get 20-40% degree of hydrolysis (DH), further hydrolyzing using papain at temperature 53 +/-5 deg.C under stirring till completion of hydrolysis to 30-45 % DH, inactivating residual enzyme in a known manner, separating the solids and drying the clarified supernatant thus obtained to get protein hydrolysate.

The invention discloses a method for preparing biological zinc from oysters. The method comprises the following steps: removing shells of living oysters, grinding fresh oyster meat by a colloid mill to obtain meat pulp, adding cellulase, fungal proteinase and lipase for enzymolysis, performing fine filtering, separating to obtain filter liquor rich in biological zinc, separating the filter liquor with a molecular sieve, performing vacuum concentration, and performing spray drying to obtain 100-150-mesh biological zinc dry powder. The biological zinc drying powder has the characteristics of being high in water solubility, uniform in molecular weight, high in biological activity, free from activation, direct and fast in absorption, free of fishy smell of the oysters, and the like, and is a good functional factor in healthy products having high additional values.

The present document describes an enzyme formulation comprising an enzyme mixture comprising from about 5% to about 45% (wt/wt) of a fungal protease enzyme; and from about 1.5% to about 50% (wt/wt) of at least one polysaccharide digesting enzyme; in combination with an acceptable pharmaceutical carrier. The present document also describes the use of the formulation of the present invention for the prevention or treatment of digestive disorder.

The present invention provides a process for the preparation of protein hydrolysate from milk protein by treating milk protein with fungal protease at a pH of 7.5-8.5, temperature of 40+/-5 deg.C for a time period of 30 min to 2 hours; heating at 65-70 deg.C for at least 3 min, separating the clarified supernatant by a known manner and drying the clarified liquor thus obtained to get the protein hydrolysate.

Enzymatic digests of whey protein concentrates were prepared using animal, bacterial and fungal proteases, and evaluated for antihypertensive activities. ACE-inhibitory activity and antihypertension activity were obtained with a hydrolysate of whey protein isolate prepared with a porcine trypsin.

An antimicrobial composition of buckminsterfullerene with saponified phosphorus acid functional groups is provided to disassemble or make virus particles inert, and to inhibit viral and fungal proteases using catalytic desulfurization. This composition is formulated to prevent or to treat novel corona viruses including emerging strains of SARS-Cov-2, as well as fungal pathologies such as valley fever and respiratory ailments such as chronic obstructive pulmonary disorder (COPD) and pneumonia. Virus particles are implicated in the development of cancers. The antiviral properties further enable the composition to prevent conditions leading to uncontrolled cellular proliferation, neoplasms, degenerative malignancy, and to help treat chronic inflammatory diseases associated with or leading to induce cancer in virus infected cells. The composition can be produced at low temperatures through reactive shear mixing. Delivery methods include ingestion, topical application, inhalation, or injection when used as a medicament or as a food supplement.

An antimicrobial composition of buckminsterfullerene with saponified phosphorus acid functional groups is provided to disassemble or make virus particles inert, and to inhibit viral and fungal proteases using catalytic desulfurization. This composition is formulated to prevent or to treat novel corona viruses including emerging strains of SARS-Cov-2, as well as fungal pathologies such as valley fever and respiratory ailments such as chronic obstructive pulmonary disorder (COPD) and pneumonia. Virus particles are implicated in the development of cancers. The antiviral properties further enable the composition to prevent conditions leading to uncontrolled cellular proliferation, neoplasms, degenerative malignancy, and to help treat chronic inflammatory diseases associated with or leading to induce cancer in virus infected cells. The composition can be produced at low temperatures through reactive shear mixing. Delivery methods include ingestion, topical application, inhalation, or injection when used as a medicament or as a food supplement.