A method of collecting proteins from a washwater and/or wastewater stream by means of a pH shift technique, aided with dissolved bubbles of air or gases, in order to substantially reduce the environmental impact of wastewater discharge and improve the value of the recovered protein. The pH shift process can coagulate and recover the protein at low temperatures (1 to 10 degrees Celsius) making the proteins recovered suitable for human food applications, without heating.

A method of collecting proteins from a washwater and/or wastewater stream by means of a pH shift technique, aided with dissolved bubbles of air or gases, in order to substantially reduce the environmental impact of wastewater discharge and improve the value of the recovered protein. The pH shift process can coagulate and recover the protein at low temperatures (1 to 10 degrees Celsius) making the proteins recovered suitable for human food applications, without heating.

The array induced electric field fluid reaction system includes a reaction unit array with a plurality of reaction units interactively connected as a network configuration, a power supply and a sample container, wherein each reaction unit has a closed iron core, a primary coil and a secondary coil. The primary coil and secondary coil are, respectively, wound around two sides of the closed iron core, and the secondary coil has an insulation pipe for circulating the reaction medium. When the array induced electric field fluid reaction system operates, no charged needle-type electrodes or electrode plates are inserted into the reaction medium. Electrochemical reaction and metal contamination may be avoided. The reaction units can form an array network connection and series/parallel connection, and when the induced electric field in each reaction unit is acted on the reaction medium, specific reaction effects may be achieved.

The array induced electric field fluid reaction system includes a reaction unit array with a plurality of reaction units interactively connected as a network configuration, a power supply and a sample container, wherein each reaction unit has a closed iron core, a primary coil and a secondary coil. The primary coil and secondary coil are, respectively, wound around two sides of the closed iron core, and the secondary coil has an insulation pipe for circulating the reaction medium. When the array induced electric field fluid reaction system operates, no charged needle-type electrodes or electrode plates are inserted into the reaction medium. Electrochemical reaction and metal contamination may be avoided. The reaction units can form an array network connection and series/parallel connection, and when the induced electric field in each reaction unit is acted on the reaction medium, specific reaction effects may be achieved.

A protein composition derived from silk fibroin, which composition possesses enhanced solubility and stability in aqueous solutions. The primary amino acid sequence of native fibroin is modified in the SDP such that cysteine disulfide bonds between the fibroin heavy and fibroin light protein chains are reduced or eliminated. Additionally, the composition can have a serine content that is reduced by greater than 40% compared to native fibroin protein, and the average molecular weight of the SDP is less than about 100 kDa.

A protein composition derived from silk fibroin, which composition possesses enhanced solubility and stability in aqueous solutions. The primary amino acid sequence of native fibroin is modified in the SDP such that cysteine disulfide bonds between the fibroin heavy and fibroin light protein chains are reduced or eliminated. Additionally, the composition can have a serine content that is reduced by greater than 40% compared to native fibroin protein, and the average molecular weight of the SDP is less than about 100 kDa.

Several methods are described for generating mycelial scaffolds for use several technologies. In one embodiment, a mycelial scaffold is generated using a perfusion bioreactor system for cell-based meat technologies. In another embodiment, a mycelial scaffold is prepared for biomedical applications. The mycelial scaffolds may be generated from a liquid medium or from a solid substrate.

This disclosure provides a technology for developing alternative protein sources for use in industrial food production. The technology evaluates naturally occurring proteins by a process that is done partly in silico and partly by empirical evaluation. A database is created in which each individual protein is characterized by vector representations of structural and functional features. Clusters of individual proteins are formed by pairwise comparison of each protein's vector representation, adjusting the degree of similarity used to define clusters until a desired number of clusters are obtained. A protein representative is selected from each cluster for evaluation by high-throughput expression and laboratory testing for a particular food function. High scoring representatives identify clusters that can be mined for additional protein candidates. Multiple cycles of the machine learning, database mining, expression and testing yield ingredients suitable for assessment as part of a commercial food product.

A food alternative to fish meat is provided using a textured plant protein material. The food alternative to fish meat can be prepared by binding a textured plant protein material with a binding dough, and frying this. The textured plant protein material has a crude protein content of 60 wt. % or more in a dried material. The binding dough has a gel strength after gelation (a breaking load measured using a wedge-shaped plunger with a sample having a 3 cm cylindrical shape, a sample thickness of 1 cm, and a width of 30 mm at a speed of 1 mm/sec at room temperature) of 50 gf or higher and 800 gf or lower.

A protein-rich food product comprising water and solids, wherein at least 70% of the solids consist of protein, and a method for making the protein-rich food product. The protein-rich food product is capable of replacing flour food products as a low-calorie, gluten-free, high-protein alternative.