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.

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 %.

The present disclosure provides compositions for preparation of egg-like products.

The present disclosure provides compositions for preparation of egg-like products.

Provided herein are compositions with enhanced protein content, protein compositions with improved functionality, and methods for the preparation thereof.

The present invention relates to a food product which food product is frozen and thawed before consumption as well as to methods for preparing such a food product. The invention further describes production of an ice structuring protein (ISP) in high amounts.

The present invention relates to a food product which food product is frozen and thawed before consumption as well as to methods for preparing such a food product. The invention further describes production of an ice structuring protein (ISP) in high amounts.

The present invention provides modified tamabidin 2, which is a modified biotin-binding protein comprising an amino acid sequence represented by SEQ ID NO: 2, an amino acid sequence having one or more amino acid mutations in the amino acid sequence of SEQ ID NO: 2, or an amino acid sequence having an identity of not less than 80% to the amino acid sequence of SEQ ID NO: 2 and having biotin-binding activity, wherein an asparagine residue at position 115 of SEQ ID NO: 2 is replaced with cysteine. The modified biotin-binding protein has remarkable heat resistance.

The present invention relates to a method for preparing a yeast protein concentrate, said method comprising the lysis of yeast cells in a suspension that was adjusted to a particular pH prior to lysis, subsequently subjecting the soluble fraction obtained from lysis to filtration to reduce the content of molecules smaller than 30 kDa, and optionally drying the solution obtained from filtration. The present invention further relates to a yeast protein concentrate obtainable by the method of the invention. The yeast protein concentrate comprises a high amount of proteins which are still folded and are therefore capable of aggregation to form a solid protein matrix upon heating. In addition, the yeast protein concentrate of the invention will be of unobtrusive taste and is therefore particularly suited for use in the preparation of food items, such as meat substitute products.