The invention relates to a method for the protein enrichment of a heterotrophically cultured microalga, the microalga being of the genus Chlorella, even more particularly Chlorella protothecoides, characterized in that it comprises: a first step directed toward limiting the ammonium supply so as to obtain a microalgal biomass with a protein content of less than 50% expressed as N.6.25, preferably less than 30%, more preferentially between 20 and 25%; a second step in which the ammonium supply in the fermentation medium is increased so as to obtain a protein content of greater than 50%, preferably greater than 60%, more preferentially greater than 65%.

Provided are methods for producing food products comprising recombinant components, and compositions used in and food products produced by such methods.

This document relates to materials and methods for the production of protein. For example, proteins having a low flavor or low color profile and food products comprising the same.

A method for producing a water-soluble protein concentrate from plant biomass is disclosed, comprising: obtaining plant matter from said plant biomass; drying said plant matter; grinding said dry plant matter; de-chlorophyllizing said ground dry plant matter; treating said ground dry de-chlorophyllized plant matter with water, thereby at least partially dissolving water-soluble protein content of said dry de-chlorophyllized plant matter and preparing an aqueous suspension of said dry de-chlorophyllized plant matter; separating said aqueous suspension of said dry de-chlorophyllized plant matter into a first neutral extract and a wet solid; and, drying said first neutral extract, thereby yielding a water-soluble protein concentrate. Also disclosed is a water-soluble protein concentrate produced by the method.

Food or food supplement for human or animal consumption. The food or food supplement comprising a composition of a fibrous mycelium mass of at least one edible fungal strain in the range of 0.5 wt % to 99.5% wt %, water in the range of up to 99.5 wt % and an edible micro- or macroalgae or parts thereof, the edible micro- or macroalgae or the parts thereof and the fibrous mycelium mass were incubated together in a growth medium for the edible fungal strain. Methods of producing a food or food supplement comprise, incubating a composition of mycelia of at least one edible fungal strain and edible micro- or macroalga, culturing to allow growth of the mycelia to produce a fibrous mycelium mass, and separating the fibrous mycelium mass of the edible fungal strain from the edible micro- or macroalgae or parts thereof after completion of the growth of the mycelia.

The invention relates to a method for determining the organoleptic quality of a protein-rich microalgal biomass composition, comprising the determination of the content of 11 volatile organic compounds, wherein the 11 volatile organic compounds are pentanal, hexanal, 1-octen-3-ol, 2-pentylfuran, octanal, 3,5-octadien-2-ol (or 3-octen-2-one), 3,5-octadien-2-one, nonanal, 2-no-nenal, (E,E)-2,4-nonadienal and hexanoic acid.

The present technology generally relates to acidic compositions comprising stabilized phycocyanins as well as to methods for obtaining such acidic compositions.

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 present invention provides a protein material and food ingredient from a sustainable and stable source. The sustainable and stable source of the food or food ingredient is biomass, for example an algal or microbial biomass. The invention discloses that the biomass can be subjected to a series of steps to derive the protein material and food or food ingredient, which has high nutritional content without the unacceptable organoleptic properties that typically accompany proteins and food ingredients from these sources.

Method for preparing a protein isolate of the biomass of microalgae of the genus Chlorella, includes: supplying a microalgal biomass produced by fermentation; optionally washing the biomass so as to eliminate soluble interstitial compounds, thermal permeabilization of the biomass at a temperature between 50 and 150 C., for between 10 seconds and 5 minutes; eliminating the thus permeabilized biomass by a solid-liquid separation technique selected from the group consisting of frontal or tangential filtration, flocculation and centrifuging, more specifically multi-stage centrifuging, in order to obtain a soluble fraction; optionally recovering and clarifying the soluble fraction thus obtained by microfiltration in such a way as to remove residual insoluble elements therefrom; ultrafiltration of the soluble fraction on a membrane with a cut-off threshold lower than 5 kDa, preferably between 1 and 5 kDa, in order to produce a soluble protein isolate; then evaporation, pasteurization and atomization of the protein isolate.