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.

The present disclosure is directed to a method for reducing immunoreactivity of a food including (a) incubating a food that contains at least one protein with a cross-linking enzyme to form a food that includes at least one cross-linked protein; and (b) fermenting the food including the at least one cross-linked protein with a microorganism to form a modified food including a hydrolysate of the at least one cross-linked protein, wherein (a) is performed before (b) and wherein a level of immunoreactivity of the modified food is less than a level of immunoreactivity of an unmodified food including at least one protein. Modified foods obtained from the present method are also provided.

The present disclosure is directed to a method for reducing immunoreactivity of a food including (a) incubating a food that contains at least one protein with a cross-linking enzyme to form a food that includes at least one cross-linked protein; and (b) fermenting the food including the at least one cross-linked protein with a microorganism to form a modified food including a hydrolysate of the at least one cross-linked protein, wherein (a) is performed before (b) and wherein a level of immunoreactivity of the modified food is less than a level of immunoreactivity of an unmodified food including at least one protein. Modified foods obtained from the present method are also provided.

Disclosed is a method for producing a fermented whey protein product with improved stability, which can be incorporated into liquids such as beverag,es, or foods such as solid or semi-solid foods. In foods such as protein bars, the fermented whey protein product can decrease hardening over time and improve shelf-life. Also disclosed is a method for producing hydrolyzed whey protein with improved flavor.

Systems and methods for manufacturing maltodextrin and protein nutritional products from rice are disclosed. Some embodiments include: milling hydrated rice, digesting with an α-amylase enzyme to form a mixture of maltodextrin and protein, and separating the protein and maltodextrin from one another.

Systems and methods for manufacturing maltodextrin and protein nutritional products from rice are disclosed. Some embodiments include: milling hydrated rice, digesting with an α-amylase enzyme to form a mixture of maltodextrin and protein, and separating the protein and maltodextrin from one another.

The present invention relates to the field of processing pea protein compositions. The present invention particularly relates to a method for preparing a high solubility pea protein composition and a product prepared thereby. The method of the present invention includes a step of subjecting a pea protein composition to high pressure homogenization. The method of the present invention significantly improves the solubility of pea protein compositions. The present invention further provides a pea protein composition prepared by the method, the pea protein composition having better solubility.

The present invention relates to the field of processing pea protein compositions. The present invention particularly relates to a method for preparing a high solubility pea protein composition and a product prepared thereby. The method of the present invention includes a step of subjecting a pea protein composition to high pressure homogenization. The method of the present invention significantly improves the solubility of pea protein compositions. The present invention further provides a pea protein composition prepared by the method, the pea protein composition having better solubility.

Provided is an enzymatic process that hydrolyzes spinach plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.

The present invention addresses the problem of promoting a deamidation reaction with a protein deamidation enzyme. The present invention aims to promote the deamidation reaction by reacting a protein deamidation enzyme with a protein in the presence of a salt or a polysaccharide. According to the present invention, the reaction efficiency can be improved. The present invention is especially useful for the deamidation of a vegetable protein such as a pea protein. A deamidated protein (especially a deamidated vegetable protein) produced by employing the present invention can be used in various foods or beverages.