2660results about "Vegetable proteins working-up" patented technology

The present invention relates to an edible thermoplastic made from about 30 to 50 wt. % protein comprising a mixture of plant and animal derived protein, about 20 to 50 wt. % starch about 10 to 20 wt. % water, about 1 to 10 wt. % edible fiber, and about 0.5 to 3 wt. % metallic salt hydrate. When molded, the thermoplastic has good strength and stiffness and other physical properties. The edible thermoplastic may be molded in a variety of shapes including a segmented nutritional pet chew with a plurality of segments separated by a plurality of scores. The scores serve to structurally weaken the pet chew so that it may be broken into smaller pieces. When molded the edible thermoplastic has a density of about 1.2 to 1.5 g / cubic centimeters.

A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product.

Analog meat compositions produced from vegetable protein and processes for producing the analog meat compositions are described. The compositions are produced with high moisture content, low vegetable protein content, carbohydrate, and, optionally, an edible lipid material and provides a product that simulates the fibrous structure of animal meat and has a desirable meat-like moisture, texture, mouthfeel, flavor and color.

A viscoelastic fluid is prepared by shearing a gelled emulsion. The emulsion is an oil-in-water emulsion comprising 2% 12% (w / w) of a heat-treated protein that can form a heat-set gel and 5% 40% fat. The proteins used include whey protein and soy protein. The viscoelastic fluid may be used as a spread. It may also be used for the preparation of a plurality of different ultimate products formed from the original gel.

A method of manufacturing a texturised proteinaceous meat analogue product, including: subjecting, in a food extruder a mixture containing: about 40 to 95% by weight edible proteinaceous materials selected from the group of predetermined mixtures of defatted soy flour, soy meal, soy concentrate, cereal gluten in vital or starch-containing form and egg white, and up to about 7% by weight of edible mineral binding and cross-linking compounds; to mechanical pressure and added heat sufficient to convert the mixture into a hot, viscous protein lava; extruding the protein lava through and from a temperature controlled cooling die which cools and reduces the viscosity of the protein lava to obtain a cohesive, texturised, extrudate slab or ribbon in which vapour-flashing is substantially inhibited; and subjecting the solidified extrudate slab or ribbon to mechanical shredding in a hammer mill having a cage plate with a plurality of elongate discharge openings and a plurality of hammer bars hinged to discs attached to a rotating shaft, so as to obtain a plurality of extrudate shred that resemble in consistency and texture flaked or shredded meat.

Oil seed protein isolates, in particular canola protein isolate, having a decreased phytic acid content is prepared by a procedure in which extraction of phytic acid from oil seed meal is inhibited during extraction of protein from the oil seed meal.

The invention provides animal food compositions. In particular, the animal food compositions generally contain a structured plant protein along with other macronutrients and micronutrients formulated in amounts to meet the daily nutritional requirements of the animal.

The invention provides dried food compositions. In particular, the dried food compositions generally contain a structured protein along with other macronutrients and micronutrients.

A carrier for delivering a foreign substance to a target organ which comprises a graft copolymer in which hyaluronic acid is grafted on a polymer composing main chain, wherein the main chain has a part capable of binding to the foreign substance electrostatically, and contains one or more monomer unit having side chain with amino or imino group capable of coupling to hyarulonic acid, which is useful for delivering a foreign substance to a target organ, especially liver.

The invention provides protein compositions containing structured protein products having protein fibers that are substantially aligned.

A technology for intensifying the fermentation depth of bean dregs by use of composite enzyme to obtain a vegetative protein forage includes such steps as sequentially adding the water at 30-45 deg.C, activated composite enzyme, and the Bacillus subtilis, lactic ferment, yeast, or their mixture, stirring, and fermenting at 30-50 deg.C for 48-84 hr until its pH=4.5-5.5.

Provided are food products that have structures, textures, and other properties comparable to those of animal meat, and that may therefore serve as substitutes for animal meat. Also provided are processes for production of such ground meat-like food products.

Dual-functional nonfouling surfaces and materials, methods for making dual-functional nonfouling surfaces and materials, and devices that include dual-functional nonfouling surfaces and materials. The dual-functional surfaces are nonfouling surfaces that resist non-specific protein adsorption and cell adhesion. The dual-functional surfaces and materials include covalently coupled biomolecules (e.g., target binding partners) that impart specific biological activity thereto. The surfaces and materials are useful in medical diagnostics, biomaterials and bioprocessing, tissue engineering, and drug delivery.

A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product.

This invention relates to a protein containing composition, comprising;a protein composition, wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces comprised of protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long andwherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams.The invention also relates to a process for preparing the protein composition.The invention further relates to a restructured meat product, or a vegetable product, or a fruit product comprising;a vegetable protein composition;a comminuted meat, or a comminuted vegetable, or a comminuted fruit, respectively; andwater;wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces comprised of protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long andwherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams.In another embodiment, the invention discloses a process for preparing the restructured meat product, or the vegetable product, or the fruit product, respectively.

The present invention relates to an active peptide feed addictive, as a mixture of one or more plant protein and animal protein, which is the product of the following steps: fermenting and degrading the mixture through bacillus and the like, controlling the degree of hydrolysis at 20-35%, obtaining a fermentation supernatant after a separation post-processing process, concentrating drying the supernatant or directly adsorbing the supernatant onto the carrier, and then low temperature drying it. Said active peptide feed addictive is capable of obviously depressing development of bacillus coli and salmonella, and can prevention and cure diarrhea caused by bacilli or lienteric diarrhea; can exert its functions at a very low concentration, with a very intense effect; can regulate stomach and intestine bacterium group and promote animals digestion functions; can excite animal immune function, reinforce animal disease resistance against a plurality of epidemic diseases and greatly reduce the morbidity and death rate; can promote animal development and improve the growth velocity; can improve the feed use ratio and reduce production costs. Applications of the microorganism fermentation degradation method provided by the present invention have a low fabricating cost, and the obtained peptides have many kinds and high content, without environment pollutions.

The invention relates to toasted full fat, enzyme active soybean flakes, and method of making same. The inventive flakes are excellent for use in hot and cold cereal compositions including with rolled oats, in soybean flakes-potato flakes compositions for making soy protein enriched mashed potato products, in granola and power bar type compositions, in shake-and-bake type compositions, and in meat analogue veggie-burger type compositions. The inventive toasted full fat, enzyme active soybean flakes are prepared by subjecting full fat, enzyme active soybean flakes made from dehulled soybeans to relatively high heat from dry heated air for a relatively short time while moving on and / or above a moving or vibrating surface. The invention further relates to use of the inventive toasted soybean flakes in soybean flakes-potato flakes compositions, and said compositions per se.

Provided are food products having structures, textures, and other properties similar to those of animal meat. Also provided are processes for producing such food products. The processes comprise producing the food products under alkaline conditions.

One-part binder compositions are described that may include a protein and a crosslinking combination. The crosslinking combination may include at least a first crosslinking compound and a second crosslinking compound. The first and second crosslinking compounds are individually crosslinkable with each other and with the protein. Examples of the protein include soy protein. Fiber products and methods of making the fiber products are also described. The fiber products may include organic fibers, inorganic fibers, or both, in a cured thermoset binder based on solutions of the one-part binder compositions.

The present invention relates to food materials containing a high concentration of vegetable protein and omega-3 fatty acids and processes for their manufacture. More particularly, the present invention relates to protein extrudates containing high concentrations of soy protein and omega-3 fatty acids, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients.

The present invention concerns a granulated powder comprising at least one vegetable protein and at least one starch hydrolyzate, characterized in that it has a laser volume average diameter D4,3 of between 10 μm and 500 μm, preferably between 50 μm and 350 μm, and even more preferably between 70 μm and 250 μm, and a dry matter content, determined after stoving at 130° C. for 2 hours, of greater than 80%, preferably greater than 85%, and even more preferably greater than 90%.The present invention also concerns process for manufacturing this granulated powder its use in various industrial field, and more particularly in the food-processing field, where it is used as a functional agent such as an emulsifying, overrun, stabilizing, thickening and / or gelling agent, in particular for totally or partially replacing certain animal proteins in the preparation of food products.

In one aspect, the invention provides a purified and modified phytase enzyme from Escherichia coli K12 appA phytase. The enzyme has phytase activity and improved thermal tolerance as compared with the wild-type enzyme. In addition, the enzyme has improved protease stability at low pH. Glycosylation of the modified phytase provided a further improved enzyme having improved thermal tolerance and protease stability. The enzyme can be produced from native or recombinant host cells and can be used to aid in the digestion of phytate where desired. In one aspect, the phytase of the present invention can be used in foodstuffs to improve the feeding value of phytate rich ingredients.

The invention relates to a preparation method of a walnut peptide powder, which effectively embodies a plurality of biological functional properties of the walnut peptide powder, reserves a plurality of nutritional components of walnuts. The polypeptide content in the walnut peptide powder is 60-80 percent, while the walnut peptide powder is light yellow or yellow-white color and has functions of anti-fatigue and antioxidation, etc. The invention comprises the following operation steps: crushing the walnut cakes before extracting the walnut protein, then carrying out enzymatic hydrolysis and centrifugation to the crude walnut protein to acquire the supernatant, dialyzing the supernatant and removing impurities and macromolecular compounds, and then concentrating the acquired dialysate, and at last vacuum drying to prepare the walnut peptide powder and packing into finished products.

In the recovery of canola protein isolates from canola oil seeds steps are taken to inhibit the formation of colouring components and to reduce the presence of materials tending to form colouring components, to obtain a lighter and less yellow canola protein isolate.

A meat analog product is provided prepared starting from a dry component that is a combination of ingredients, including a dry sulfur protein source, a carbohydrate source, a liquid, and a monovalent cationic bicarbonate or carbonate. The meat analog product can be produced and extruded under low shear conditions to provide a product having a plurality of striated and separable aligned fibers and a real meat appearance.

Water-resistant, protein-based adhesive dispersion compositions and methods for preparing them are provided. The adhesive dispersions are prepared by copolymerizing a denatured vegetable protein, such as soy flour, that has been functionalized with methylol groups with one or more reactive comonomers, and preparing an acidic dispersion of the adhesive. The adhesive dispersions exhibit superior water resistance, and can be used to bond wood substrates, such as panels or laminate, or in the preparation of composite materials.

Nitric Oxide (NO)-releasing polymers useful as implantable medical devices and coatings therefore are provided. Specifically the implantable medical devices and / or coatings comprise NO-releasing biodegradable polymers derived from [1,4]oxazepan-7-one and its derivatives. The medical devices and coatings of the present invention can also be used for in situ controlled release delivery of additional bioactive agents and are useful for treating or preventing medical conditions such as restenosis, aneurysms and vulnerable plaque.

The present invention discloses a method for extracting rice protein from rice. Said method includes the following steps: cleaning rice, soaking, removing sand, grinding to make pulp, concentrating and drying rice protein; also includes the steps of fine-grinding rice pulp, adopting dished separating machine to make multistage separation and making the protein pulp undergo the process of enzyme treatment. The described enzyme treatment is characterized by that in the multistage separated and combined rice protein pulp the following enzymes are successively added to make reaction: adding 0.05%-0.2% of amylase, temp. is 60-70 deg.C and time is 40-60 min; adding 0.05%-0.2% of cellulase, temp. is 40-50 deg.C and time is 2-3 hr; and adding 0.1%-1% of lipase, temp. is 40-60 deg.C and time is 2-3 hr. Said method can implement industrial production of rice protein.

The invention is a proteinaceous construct comprising a Factor VIII molecule which is conjugated to a water-soluble polymer via carbohydrate moieties of Factor VIII, and methods of preparing same.

The invention provides isolated and recombinant phytase enzymes. In one aspect, the phytases are produced by modification of the wild type appA of E. coli. The enzyme can be produced from recombinant host cells. The phytases of the invention can be used to aid in the digestion of phytate where desired. In particular, the phytases of the invention can be used in foodstuffs to improve the feeding value of phytate rich ingredients. The phytases of the invention can be thermotolerant and / or thermostable. Also provided are methods for obtaining a variant polynucleotide encoding a phytase and for obtaining a phytase with thermostability or thermotolerant at high or low temperatures.