The aspects presented herein provide methods and compositions for the reduction or suppression of marine protein hydrolysate malodor by employing rice extract and/or a solid acid, preferably selected from malic acid, tartaric acid and citric acid.

The invention relates to a method of processing a pulse protein material, which comprises effecting hydrolysis of the pulse protein material, optionally adjusting the pH, then separating to form a soluble fraction and processing the soluble fraction to provide a pulse protein hydrolyzate which is substantially completely soluble throughout the pH range of about 2 to about 7 and which provides little or no astringency when an acidic beverage containing the pulse protein hydrolyzate is consumed and a solid residue, and processing the solid residue to provide a second pulse protein hydrolyzate having an improved Amino Acid Score, which is improved compared to the substrate pulse protein material.

A foodstuff includes a mushroom slice having a native protein content and a hydrolyzed animal and/or plant protein disposed on the mushroom slice to increase a total protein content thereof. The total protein content of the mushroom slice including the hydrolyzed animal and/or plant protein is 10 to 50 weight percent greater than that native protein content of the mushroom slice.

A foodstuff includes a mushroom slice having a native protein content and a hydrolyzed animal and/or plant protein disposed on the mushroom slice to increase a total protein content thereof. The total protein content of the mushroom slice including the hydrolyzed animal and/or plant protein is 10 to 50 weight percent greater than that native protein content of the mushroom slice.

Gluten-free starch with increased total dietary fiber and methods of producing such starch are disclosed. More particularly, the starch contains less than 20 parts per million of gluten and at least 85% total dietary fiber. In some embodiments, the starch is derived from a source naturally containing gluten; in others, the starch is derived from a source which is naturally gluten-free but potentially contaminated or commingled with a gluten source. A method of making gluten-free resistant starch is disclosed, the method comprising: providing an initial starch containing a gluten protein; mixing the initial starch with water to produce an initial starch slurry; heating the starch slurry; adding an agent to dissolve or degrade the gluten protein to yield a slurry containing starch and degraded gluten protein; mixing sodium sulfate and STMP with the starch slurry; raising pH of the slurry to about pH of about 11-13; increasing heat to 115 F. while maintaining pH 11-13 for 1-24 hours; reducing pH to 6 by addition of acid and washing and separating starch from the slurry.

The present invention provides methods for extraction of amino acid-rich fractions from keratin-containing biological materials, and to amino acid-rich protein fractions generated by the methods described herein. The methods involve forming a reaction mixture with keratin containing material at a pH of 1.1 to 6.9. The reaction mixture is exposed to an energy source, such as microwaves, sufficient to degrade the keratin. The amino acid mixture which is subsequently extracted is substantially insoluble.

A process for the production of soybean meal with a high content of soluble proteins in which a soybean meal with a content of soluble proteins in KOH in the range of 60 to 75% is reached, in which the soluble sugars are first removed from the soybean meal for extraction with aqueous ethanol solution and then the oil by extraction with hexane, without intermediate desolventization and in a single integrated industrial unit; an SPC soybean meal having 58-62% of a crude protein content; and 60-70% of soluble proteins in KOH.

A low-molecular water-soluble plant protein which has a molecular weight of <75 kDa and >5 kDa and is made of protein-containing plant parts, has a) a protein content of 60-95 wt. %; b) a moisture content of 4-8 wt. %; c) a foam volume of 1700-3100 ml; d) a foam stability of 80-100%; and e) a product solubility in water of 100% (pH 7-pH 9)and also a method for producing same from plant parts and water; the plant pulp being mechanically separated into starch and fibers and an aqueous solution (juice); thermally coagulating the juice and then mechanically separating the coagulated protein, then carrying out a phytate reduction process, separating phytates; and carrying out an ultrafiltration process on the filtrate of the phytate reduction or the nanofiltration retentate.

The invention relates to a method for producing highly digestible, partly hydrolyzed keratinaceous material, preferably from feathers, hair, wool, hooves or nails, comprising the steps of (1) hydrolyzing keratinaceous material in the presence of water, in a hydrolyser with heat and at a pressure between about 2 bar and about 100 bar, and (2) concurrently drying and grinding the resultant hydrolyzed keratinaceous material in an air turbulence mill at about atmospheric pressure such that the drop in pepsin N and/or ileal digestibility is less than 10%, and/or the pepsin and ileal digestibility remain higher than respectively 75% and 80%, wherein the resultant keratinaceous material comprises at least partly insoluble material, and wherein the average particle size of the dry product leaving the air turbulence mill measured as d50 in volume fraction, as measured with laser diffraction using a dry powder Beckman Coulter particle size analyzer, is between about 20 ?m and about 0.7 mm and the d90 is below about 1 mm.

Disclosed are methods of providing nutrition to infants, as well as sterilized liquid protein supplements including extensively hydrolyzed casein for use with human milk and other infant feeding formulas. The sterilized liquid protein supplements have a low pH, thereby inhibiting protein denaturation and reducing microbial growth.