Provided herein are compositions with enhanced protein content, proteins with high solubility, protein combinations and methods for the preparation thereof.

Provided herein are compositions with enhanced protein content, proteins with high solubility, protein combinations and methods for the preparation thereof.

Provided herein are compositions, proteins, polynucleotides, expression vectors, host cells, kits, and systems for producing egg white proteins, as well as methods of using the same.

A method for manufacturing a food product from yeast and a yeast based food product is provided. The method comprises thermo-mechanically processing a mixture comprising a liquid yeast and a secondary protein ingredient utilizing a temperature of at least 90 degrees Celsius and at an elevated pressure of at least 8 bar to form the food product. The mixture comprises a range of 40% to 80% of the liquid yeast based on the total weight of the mixture and a ribonucleic acid content in the food product is less than 4% of the dry protein weight of the food product.

A method for manufacturing a food product from yeast and a yeast based food product is provided. The method comprises thermo-mechanically processing a mixture comprising a liquid yeast and a secondary protein ingredient utilizing a temperature of at least 90 degrees Celsius and at an elevated pressure of at least 8 bar to form the food product. The mixture comprises a range of 40% to 80% of the liquid yeast based on the total weight of the mixture and a ribonucleic acid content in the food product is less than 4% of the dry protein weight of the food product.

Provided herein are compositions with enhanced protein content, proteins with high solubility, protein combinations and methods for the preparation thereof.

Provided herein are compositions with enhanced protein content, proteins with high solubility, protein combinations and methods for the preparation thereof.

An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

This disclosure describes methods for purifying protein, and more particularly to methods for purifying protein that minimize the development of undesirable odors and flavors in the purified protein and increase protein yield.