Provided are non-dairy yogurt analogs that have qualities similar to those of dairy-based yogurts. Certain embodiments are to plant-based yogurt analogs comprising fermented plant protein isolates and/or gelled plant protein isolates. Also provided are processes for production of such non-dairy yogurt analogs. For instance, a method for producing a plant-based yogurt mixture capable of being used to make a plant-based yogurt analog comprising the steps of: a) obtaining an essentially dairy-free base for a yogurt formulation that includes a plant-based derivative, such as a paste; and b) adding an acid to said formulation. Thereafter, the plant-based yogurt formulation may be used to manufacture a plant-based yogurt analog comprising the steps of: a) heating a plant-based yogurt mixture for a first pre-determined amount of time while stirring; b) allowing the mixture to cool; c) adding yogurt cultures to the resultant mixture; and d) incubating the resultant mixture for a second pre-determined amount of time to produce a plant-based yogurt analog.

A method for cleaving a disulfide bond in a protein includes: cleaving a disulfide bond in a protein present in a reaction system by reduction via a reduced redox protein; and reducing an oxidized redox protein produced by oxidation of the reduced redox protein in the cleaving to the reduced redox protein by donating an electron from an electrode connected to an external power supply outside the reaction system to the oxidized redox protein.

A dry fractionation method and system provides for generating a protein concentrate product therefrom. The method and system includes milling a plant-based flour to generate milled flour and generating a first protein concentrate from the milled flour using an air classifier. The method and system includes processing the first protein concentrate to generate a protein rich curd and generating a neutral hydrolyzed protein slurry by mixing the protein curd with a base, water and enzymatic cocktail. The method and system includes generating a homogenized protein slurry from the protein slurry and generating a cooled protein slurry by pasteurizing the homogenized protein slurry. Therein, the method and system provides for extracting the protein concentrate product from the cooled protein slurry.

Methods of processing protein, methods of generating products with the processed protein, and products comprising and/or made with the processed protein. The methods of processing protein include hydrolyzing the protein with a proteolytic agent such as thermolysin to generate hydrolyzed peptides and, optionally, crosslinking the hydrolyzed peptides with a transglutaminase to generate crosslinked peptides. The methods reduce the allergenicity of allergenicity proteins such as β-lactoglobulin and casein. The methods of generating products with the processed protein include methods of making foams, emulsions, and/or food products with the processed protein. The products comprising and/or made with the processed protein accordingly include foams, emulsions, and food products. The foams, emulsions, and food products have decreased allergenicity compared to corresponding products made with non-processed proteins.

Methods of using thermostable serine proteases are described herein.

The present disclosure relates to a composition for alleviating, preventing or treating sarcopenia, containing, as an active ingredient, a whey protein hydrolysate, obtained by performing, on whey protein, primary hydrolysis using a Bacillus licheniformis-derived endoprotease and secondary hydrolysis using an Aspergillus oryzae-derived exoprotease, which inhibits protein degradation and activates protein synthesis through the PI3K-Akt pathway, thereby reducing muscle loss and increasing muscle size and muscle strength.

The present invention relates to a composition comprising gelatin and collagen hydrolysate. The composition of the present invention has enhanced properties of ease of use in various applications, especially in food applications, in a wide range of temperatures and has enhanced setting time properties. The present invention further relates to an improved process for making said Composition and to uses of said composition in food applications, in pharmaceutical applications, technical and in pet food applications. The present invention is particularly useful in the preparation of food applications such as confectionery products and various types of desserts.

The present invention addresses the problem of providing a novel protein crosslinking method. In the present invention, a crosslinking reaction is accelerated by causing both an oxidoreductase such as a laccase and a protein deamidase such as a protein glutaminase to act on a substrate protein.

The present invention addresses the problem of providing a novel protein crosslinking method. In the present invention, a crosslinking reaction is accelerated by causing both an oxidoreductase such as a laccase and a protein deamidase such as a protein glutaminase to act on a substrate protein.

The present disclosure relates to methods of preparing cell-based products for consumption that comprise proteins from exotic, endangered, and extinct species, as well as cell-based products for consumption.