A cell hydrolysate composition, the composition comprising substantially all protein polypeptides and/or polypeptide fragments derived substantially from all the proteins in a cell from an in vitro cell culture.

A composition and method of preparing a pea protein hydrolysate includes obtaining a pea protein composition, adding a fungal protease to the pea protein composition, and hydrolyzing the pea protein composition to a degree of hydrolysis of about 4% or greater to obtain a pea protein hydrolysate. In an example, the degree of hydrolysis can range from about 4% to about 25% at a pH ranging from about 5 to about 7.5 and at a temperature ranging from about 30° C. to about 60° C. The resulting pea protein hydrolysate has a solubility of at least 30% at pH 3.4, a viscosity of at least 65 cPs at pH 3.4, a dispersibility of at least 115 seconds at about neutral H, and a suspendability of at least 1.5 TSI Global at pH 3.4.

There is a method of separating phosvitin and HDL proteins from an egg yolk composition. The egg yolk composition includes HDL proteins bound to phosvitin. At least a portion of the HDL proteins are hydrolysed to cause the HDL proteins and phosvitin to become unbound and forming a hydrolysed solution comprising hydrolysed HDL, phosvitin and peptides. The hydrolysed HDL is separated from the phosvitin and peptides to form a separated hydrolysed HDL composition and a separated phosvitin and peptide solution. One resulting product is an egg yolk composition formed having at least 20% solids by mass of phosvitin phosphopeptides unbound from HDL. Another resulting product is an egg yolk composition having at least 80% hydrolysed HDL-derived lipopeptide solids by mass.

Provided herein is a cultured meat product comprising a confluent serum-free insect muscle cell culture seeded on a food safe substrate. Further provided herein is a method for producing a cultured meat product comprising the steps of: culturing insect muscle cells on a food safe substrate in serum-free culture medium for a time sufficient for the cells to reach confluence. Also provided herein is a bioactuator comprising confluent insect muscle cells cultured in a flexible substrate to form muscle fibers.

The invention relates to a plant protein preparation made of soybeans having improved functional properties and to a process for the production thereof. The preparation comprises a mixture of proteins and/or constituents of proteins and a proportion of saccharides from the group of mono-, di- and/or oligosaccharides having up to 4 monomer units. The mixture of proteins and/or constituents of proteins has a molecular weight distribution of proteins and peptides in which a mass fraction between 50% and 100% has a molecular weight of <20 kDa, a mass fraction between 0% and 30% has a molecular weight between 20 kDa and 45 kDa and a mass fraction between 0% and 20% has a molecular weight of >45 kDa. The preparation has good technofunctional properties and a pleasantly neutral aroma and taste profile.

The present invention addresses the problem of providing an albumen hydrolysate that has emulsifiability, emulsion stability and heat coagulability. An albumen hydrolysate obtained by hydrolysis of albumen with a protease, wherein the dry weight of a precipitate formed by adding nine times the amount of 0.4 M trichloroacetic acid (TCA) to the albumen hydrolysate is 60% or more relative to the dry weight of albumen treated in the same manner.

The present invention addresses the problem of providing an albumen hydrolysate that has emulsifiability, emulsion stability and heat coagulability. An albumen hydrolysate obtained by hydrolysis of albumen with a protease, wherein the dry weight of a precipitate formed by adding nine times the amount of 0.4 M trichloroacetic acid (TCA) to the albumen hydrolysate is 60% or more relative to the dry weight of albumen treated in the same manner.

The present invention provides a method for the preparation of a gluten-containing grain having lowered levels of gluten. The method includes providing a prepared gluten-containing grain which may be optionally sterilized or pasteurized. The prepared gluten-containing grain is then inoculated with a prepared fungal component and incubated. In one embodiment the prepared fungal component myceliates the prepared gluten-containing grain while incubated and during this process hydrolyzes gluten in the prepared gluten-containing grain. The present invention also includes a gluten-containing grain having lowered levels of gluten which has been prepared by the methods of the invention.

A method for ecological utilization of silver carp, including the pretreatment of silver carp and the process of making canned fish surimi. The fish meat of silver carp is processed canned surimi. The fish heads and bones are heated and undergo enzymatic hydrolysis by enzymes, and the residues of the filtration are prepared for fish bone powder. A filtration membrane is used to reduce the volume of the filtrate to 50% of fish surimi and then the filtrate is frozen to ice. The frozen part can be added to fish surimi. The transparent part from membrane filtration was used to produce protein powder or ingredients for beverages. Fish offal can be used to produce protein liquid fertilizer. Fish scales and skins can be used to produce collagen. The method adopts ecological utilization, which makes the silver carp meat used effectively, including its processed wastes. The method is a closed cycle process such that that no pollutants or wastes are discharged during the process.

The present disclosure generally relates to methods of preparing protein hydrolysates for use in pediatric nutritional compositions. Specifically, alpha-, beta- and/or kappa casein enriched casein, acid casein or caseinates can be hydrolyzed with proteases such as trypsin (trypsin-like), chymotrypsin (chymotrypsin-like), pepsin and/or plasmin to produce a hydrolysate that is close to the peptide composition of human breast milk.