A method of preparing a refined zein-enriched protein hydrolysate composition and/or a refined zein-depleted protein hydrolysate composition comprising enzymatically hydrolyzing a refined zein-enriched protein composition and/or a refined zein-depleted protein composition that have been separated from a refined, destarched corn gluten meal. The refined zein-enriched protein hydrolysate composition has a protein solubility of from about 15% to about 20% at a pH selected from the group consisting of pH 3.4, pH 7.0, and of both pH 3.4 and pH 7.0. The refined zein-depleted protein hydrolysate composition has a protein solubility of from about 20% to about 35% at a pH selected from the group consisting of pH 3.4, pH 7.0, and of both pH 3.4 and pH 7.0. Alternatively, the refined zein-enriched protein composition and/or the refined zein-depleted protein composition have been separated from a corn protein isolate as described herein. Compositions are also provided.

Provided herein is a method for producing a protein hydrolysate using a polypeptide having endopeptidase activity and a polypeptide having carboxypeptidase activity and the use of these enzymes for hydrolysing a protein substrate. Also provided are polypeptides having carboxypeptidase activity and polynucleotides encoding the polypeptides, nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides.

A method for the production of a hydrolysate comprising: (a) admixing at least one protein or a portion thereof with: (A) at least one endoprotease; and (B) (a′) at least one proline tolerant tripeptidyl peptidase or fermentate comprising a proline tolerant tripeptidyl peptidase predominantly having exopeptidase activity wherein said proline tolerant tripeptidyl peptidase is capable of cleaving tri-peptides from the N-terminus of peptides having: Proline at P1; and synthetic amino acids at P1; or (b′) at least one proline tolerant tripeptidyl peptidase having exopeptidase activity wherein said proline tolerant tripeptidyl peptidase is capable of cleaving tri-peptides from the N-terminus of peptides having: Proline at PV; and synthetic amino acids at PV; and (b) recovering the hydrolysate. The invention also relates to methods for producing a hydrolysate comprising the use of an endoprotease an exo-tripeptidyl peptidase of the S53 family and an aminopeptidase, to uses of a proline tolerant tripeptidyl peptidase, compositions, food and/or feed additive compositions comprising the same, as well as hydrolysates and uses of proline tolerant tripeptidyl peptidases.

A method for the production of a hydrolysate comprising: (a) admixing at least one protein or a portion thereof with: (A) at least one endoprotease; and (B) (a′) at least one proline tolerant tripeptidyl peptidase or fermentate comprising a proline tolerant tripeptidyl peptidase predominantly having exopeptidase activity wherein said proline tolerant tripeptidyl peptidase is capable of cleaving tri-peptides from the N-terminus of peptides having: Proline at P1; and synthetic amino acids at P1; or (b′) at least one proline tolerant tripeptidyl peptidase having exopeptidase activity wherein said proline tolerant tripeptidyl peptidase is capable of cleaving tri-peptides from the N-terminus of peptides having: Proline at PV; and synthetic amino acids at PV; and (b) recovering the hydrolysate. The invention also relates to methods for producing a hydrolysate comprising the use of an endoprotease an exo-tripeptidyl peptidase of the S53 family and an aminopeptidase, to uses of a proline tolerant tripeptidyl peptidase, compositions, food and/or feed additive compositions comprising the same, as well as hydrolysates and uses of proline tolerant tripeptidyl peptidases.

There is a method of producing a hydrolysed egg yolk plasma product from egg yolk elements. The egg yolk elements include phospholipids and proteins. The method comprises introducing a hydrolysing agent into the egg yolk elements to hydrolyse at least a portion of the proteins in the egg yolk elements to form the hydrolysed egg yolk plasma product. There also is a composition formed using the method above. There is also an egg yolk composition formed from egg yolk, comprising at least 15% phospholipids solids by dry mass, at least 20% protein by dry mass, the protein being at least partially hydrolysed into peptides and at least 40% lipids other than phospholipids by dry mass.

The invention relates to a composition of peptides having an aminogram in which: glycine, hydroxyproline and proline are in molar quantities such that the ratio of each quantity to the sum of the molar quantities of the amino acids in the composition is comprised between 20.0% and 24.5%, between 6.0% and 12.0% and between 10.6% and 14.6%, respectively; the peptide composition comprising a quantity of peptides with a molecular weight lower than 1400 Da such that the ratio of said quantity to the quantity of peptides in the composition is less than 40%; the molecular weight and the quantity of peptides in the composition being determined by exclusion chromatography. The invention likewise relates to such a composition to be used as a drug. The invention further relates to such a composition to be used as a food supplement.

A food product ingredient formed from a keratinous protein-containing material, e.g, feathers, and methods of making the same. The methods include cleaning the keratinous protein-containing material, combining the keratinous protein-containing material with a cereal bran to form a mixture, and hydrolyzing the mixture to form the food product ingredient. Optionally, of the keratinous protein-containing material is cleaned and/or frozen within 5 hours of collection. The methods generate fewer unpleasant odors, and food product ingredients produced by the method can similarly benefit. The food product ingredient may be incorporated into a food product, such as a pet food product.

The present invention relates to the use of an enzymatic method for treating flour, semolina and protein extracts derived from cereals known to stimulate a pathological immune response in patients affected by Celiac Disease (CD). Said treatment drastically reduces or completely eliminates the toxicity of gluten or similar products derived from other cereals. The method uses the catalytic activity of microbial transglutaminase and, in particular, its ability to bind proteins in cereal flour or semolina to an alkylated (C.sub.1-C.sub.4) derivative of lysine. After the treatment said proteins extracted from flour show a substantially lowered immuno-stimulatory activity in celiac patients T lymphocytes.

A multi stage process for separating oil, protein, fiber and clean water from a stream containing whole stillage byproduct from ethanol production is disclosed. In a first step, fibers are separated in a two-step process that includes a plate separator and a press. In a subsequent step, the liquid stream separated from the fibers and contains oil, protein and water is treated with a composition that causes the protein to gel. The liquid stream is then processed in a phase separator that drains the oil by gravity, removes the water by an impeller under pressure and removes the solidified protein using a scroll.

A protein product and an extraction method for making the protein product. Raw materials of the product optionally contains macromolecular carbohydrates and/or fat, and the method does not use organic solvents. The protein product contains prolamin and carbohydrates, wherein the prolamin accounts for 70 wt % or above of the protein (dry-basis), the α-prolamin accounts for 75 wt % or above of the prolamin, the β-prolamin accounts for 20 wt % or below of the prolamin, and the γ-prolamin accounts for 6 wt % or below of the prolamin.