Disclosed are a self-assembled catalase nanoparticle and a preparation method therefor and the use thereof. The self-assembled catalase nanoparticle of the present invention is obtained by dissolving catalase freeze-dried powder to obtain a catalase solution, adjusting the pH value of the catalase solution, and then centrifugating or filtering same to obtain a supernatant or a filtrate, and further thermally incubating the supernatant or filtrate. The self-assembling catalase nanoparticle of the present invention can be used in medicines or food products that promote immune cell growth and regulate organic immunity.

The present invention addresses the problem of providing a novel transglutaminase that is useful for food or medical applications. The present invention provides: a transglutaminase having an amino acid sequence that has an identity of 90% or more with respect to an amino acid sequence of SEQ ID NO: 1 or 2; and an enzyme preparation containing said transglutaminase as an active ingredient. The enzyme preparation is particularly useful for food production and medical applications.

The present invention discloses a mutant of cyclodextrin glycosyltransferase and belongs to the fields of gene engineering and enzyme engineering. According to the present invention, a mutant having higher disproportionation activity of cyclodextrin glycosyltransferase is obtained by mutating the cyclodextrin glycosyltransferase. The disproportionation activity of enzymes of mutants V6D, S90G, T168A, T171A, T383A, G608A, and V6D/S90G/T168A/T171A/T383A/G608A, is respectively 1.89 times, 1.21 times, 1.21 times, 1.22 times, 1.32 times, 2.03 times, and 3.16 times that of the wild type enzyme in shake flask fermentations.

The present invention relates to a method for preparing a monoglyceride hydrate product, which product may be used as an emulsifier in various food and non-food applications. The present invention further relates to the monoglyceride hydrate product obtainable by said method. The invention further relates to a monoglyceride hydrate product, comprising monoglycerides, with saturated fatty acid residues, water and non-hydrogenated monoglycerides and/or diglycerides having unsaturated fatty acid residues.

A vegetable substance-made synthetic egg includes a vegetable substance-made synthetic egg powder that is in a dry form and packed in an enclosed form. To use, water of a predetermined ratio is uniformly mixed with the egg powder made of vegetable substance to make an egg liquid that is heatable and cookable to make egg cuisines of scrambled egg and fried egg, and as such, mimicking of an actual egg can be realized as being made close to the actual egg in respect of taste and quality and containing zero cholesterol and allowing for easy carrying, storing, and cooking. A composition of the egg powder made up of vegetable substances includes at least 50.00% of rice protein, 5.00% of gellan gum, 1.50% of sodium alginate, 0.50% of calcium lactate, 0.10% of lutein, 3.00% of yeast powder, 5.00% of xanthan gum and 31.90% of corn flour, and 3.00% of edible salt.

A nutritional composition for providing a source of butyrate or butyric acid comprising a compound having the formula (1) wherein R.sup.6 is along chain fatty acid having between 16 and 20 carbons.

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The present disclosure generally relates to various formulations and uses of the compound: N-(heptan-4-yl)benzo[d] [1,3]dioxole-5-carboxamide, which is also referred to herein a “TM1” and comestibly acceptable salts thereof. In some aspects, the disclosure provides compositions that include TM1, or a comestibly acceptable salt thereof. In some embodiments, the compositions are ingestible compositions, including, but not limited to, packaged food and beverage products. In some other aspects, the disclosure provides methods of reducing the caloric content of a flavored article, for example, by reducing the amount of caloric sweeteners, fatty products (such as cheese). In some other aspects, the disclosure provides methods of reducing the amount of monosodium glutamate (MSG).

A microalgal flour having a particle size of between 30 and 150 μm and compressibility, measured by way of POWDER TESTER HOSOKAWA, of between 45 and 55%, has a flow value, determined according to a test A, of between 55 and 60% by weight for residue at 2,000 μm, dispersibility and wettability, expressed according to a test B, by the height of the product decanted in a beaker, of a value of between 0 and 2 mm; and a degree of humidification of a value of more than 70%, and preferably of more than 80%, of the total powder.

The present invention relates to a prolonged release formulation of caffeine, which comprises of caffeine embedded in a continuous phase of non-polymeric release controlling carrier. The formulation may be optionally comprised of one or more excipients which are acceptable in nutraceutical and food industry. The invention also relates to a process for preparation; wherein caffeine is uniformly distributed throughout the continuous phase of non-polymeric release controlling carrier to get single-phase granules. The formulation releases caffeine through continuous phase of non-polymeric release controlling carrier, wherein about 20 to 60% of caffeine is released in first hour, followed by about 50-90% of release in 4-8 hours and about 70 to 100% of caffeine release in 8-12 hours. Caffeine formulation can advantageously be administered to a subject for achieving stimulant effect through prolonged release of caffeine over entire day.

The present disclosure relates to novel Lactobacillus curvatus WIKIM55 isolated from kimchi, and a composition containing the same. The Lactobacillus curvatus WIKIM55 according to the present disclosure is a probiotic having activities of promoting hair growth and can be diversely applied for intestinal regulation and promotion of hair growth in humans or animals.