The present invention relates to a method for preparing a microbial cell product, said method comprising: providing an aqueous suspension comprising microbial cells; subjecting said suspension to mechanical cell disintegration at a temperature in the range of 15-35° C., preferably at a pH value in the range of 9-11, to obtain an aqueous suspension comprising disintegrated microbial cells; separating the suspension to provide an extract enriched in small cell fragments, and an extract enriched in large cell fragments; and combining at least a portion of each extract, to provide said microbial cell product. The invention further relates to a microbial cell product obtained or obtainable with said method. The invention further relates to the use of said product in foodstuffs, for example as a substitute for egg-white; in animal foodstuffs; and/or in cosmetic formulations.

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

The present invention relates to a method for obtaining yeast proteins comprising the following steps: a) providing a yeast cream; b) exposing this yeast cream to a thermal plasmolysis at a temperature between 70 and 95° C. for a period between 30 seconds and 4 hours, preferably between 1 minute and 3 hours, more preferably between 40 minutes and 2 hours; b) separating the insoluble fraction and the soluble fraction; c) subjecting the insoluble fraction to the activity of at least one ribonuclease and a glucanase, sequentially or simultaneously, at a temperature between 40 and 65° C., preferably 60° C., for a period between 8 and 24 hours, preferably 18 hours; d) separating the insoluble fraction from the soluble fraction; wherein the insoluble fraction collected in step d) has no taste, having a nucleotide content less than 3% and a true protein content of at least 72%. Step b′) is optional. In this case, the entirety of the composition obtained after thermal plasmolysis of the yeast cream is subjected to enzymatic activity.

The present invention relates to a method for obtaining yeast proteins comprising the following steps: a) providing a yeast cream; b) exposing this yeast cream to a thermal plasmolysis at a temperature between 70 and 95° C. for a period between 30 seconds and 4 hours, preferably between 1 minute and 3 hours, more preferably between 40 minutes and 2 hours; b) separating the insoluble fraction and the soluble fraction; c) subjecting the insoluble fraction to the activity of at least one ribonuclease and a glucanase, sequentially or simultaneously, at a temperature between 40 and 65° C., preferably 60° C., for a period between 8 and 24 hours, preferably 18 hours; d) separating the insoluble fraction from the soluble fraction; wherein the insoluble fraction collected in step d) has no taste, having a nucleotide content less than 3% and a true protein content of at least 72%. Step b′) is optional. In this case, the entirety of the composition obtained after thermal plasmolysis of the yeast cream is subjected to enzymatic activity.

Method of manufacturing food products from a material comprising liquid spent brewers yeast is provided herein. A method for processing liquid spent brewers' yeast as the primary ingredient and at least one secondary protein ingredient into food products suitable for safe human consumption comprises subjecting a mix of primary and secondary ingredients to heat treatment at elevated pressure. The resulting product has a meaty flavor and texture, and a reduced RNA content. The process uses ingredients in their native liquid form, skipping drying and isolation, which reduces waste and is cost-effective.

Method of manufacturing food products from a material comprising liquid spent brewers yeast is provided herein. A method for processing liquid spent brewers' yeast as the primary ingredient and at least one secondary protein ingredient into food products suitable for safe human consumption comprises subjecting a mix of primary and secondary ingredients to heat treatment at elevated pressure. The resulting product has a meaty flavor and texture, and a reduced RNA content. The process uses ingredients in their native liquid form, skipping drying and isolation, which reduces waste and is cost-effective.

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.

A method for separation of proteins, particularly plant proteins, from salts and phenolic compounds in a liquid comprising said proteins dissolved in said liquid is provided. The method includes a step of subjecting said liquid to a first cross-flow membrane filtration process wherein the first salts and at least a portion of the phenolic compounds migrate across the membrane into a first permeate and the proteins are retained in a first retentate; followed by a step of adding water, or one or more second salts and water to the first retentate, while continuing the membrane filtration process, to create a diafiltrate containing at least a portion of said phenolic compounds and the added second salts.

A method for separation of proteins, particularly plant proteins, from salts and phenolic compounds in a liquid comprising said proteins dissolved in said liquid is provided. The method includes a step of subjecting said liquid to a first cross-flow membrane filtration process wherein the first salts and at least a portion of the phenolic compounds migrate across the membrane into a first permeate and the proteins are retained in a first retentate; followed by a step of adding water, or one or more second salts and water to the first retentate, while continuing the membrane filtration process, to create a diafiltrate containing at least a portion of said phenolic compounds and the added second salts.