Disclosed is a method for recovering protein hydrolysates from high-fat protein concentrates. The method can be used, for example, to produce a whey protein hydrolysate from the by-product retentate of the manufacture of whey protein isolates, as well as to isolate the milk fat globule membrane from a high-fat whey protein concentrate starting material.

The present invention related to a method for preparing a protein hydrolysate from a proteinaceous material by contacting the material with a proteolytic enzyme mixture having a proline specific exopeptidase. In particular, the proline specific exopeptidase is an aminopeptidase specific for at the five amino acid N-terminal sequence X-Pro-Gln-Glv-Pro-, where X is any amino acid. The present invention also relates to use of the aminopeptidase with a second exopeptidase and an endopeptidase.

The present invention related to a method for preparing a protein hydrolysate from a proteinaceous material by contacting the material with a proteolytic enzyme mixture having a proline specific exopeptidase. In particular, the proline specific exopeptidase is an aminopeptidase specific for at the five amino acid N-terminal sequence X-Pro-Gln-Glv-Pro-, where X is any amino acid. The present invention also relates to use of the aminopeptidase with a second exopeptidase and an endopeptidase.

The present invention addresses the problem of providing a novel production method of a plant protein food. This method comprises treating a starting plant protein material with both of a lipase and a protein deamidase (for example, protein glutaminase) to thereby improve the flavor of a plant protein food.

The present invention relates to a process for preparing a hemp seed extract that is useful as a flavoring composition in food and beverages. The method does not involve the use of re-agents that would impair the taste of the resulting extract, in particular organic solvents. The invention also relates to a hemp seed extract that can be prepared by use of the process of the invention. The invention also relates to the use of the hemp seed extract of the invention as a flavoring composition, in particular in food and beverages. Finally, the invention also relates to foods or beverages comprising a hemp seed extract of the invention.

The present invention relates to a process for preparing a hemp seed extract that is useful as a flavoring composition in food and beverages. The method does not involve the use of re-agents that would impair the taste of the resulting extract, in particular organic solvents. The invention also relates to a hemp seed extract that can be prepared by use of the process of the invention. The invention also relates to the use of the hemp seed extract of the invention as a flavoring composition, in particular in food and beverages. Finally, the invention also relates to foods or beverages comprising a hemp seed extract of the invention.

Disclosed is a method for producing textured plant protein products using an admixture of at least one plant protein and transglutaminase. The method provides a means for forming textured pea protein products, for example, that can be used in a variety of applications, particularly in food products comprising vegan meat substitutes.

Disclosed is a method for making protein emulsions for use in making products such as meat substitutes, meat extenders, egg substitutes, dairy analogues, etc., as well as methods for using the emulsion(s) to make various meat substitutes, egg substitutes, dairy analogues, etc. Also disclosed are vegetable protein crumbles for use as meat substitutes, either alone or in combination with the emulsion(s).

Methods for making a plant-based food product from a microalgae are described. An example method includes obtaining a microalgae, extracting Chlorella protein from the microalgae, modifying a factor associated with the Chlorella protein and/or adding a stimulant to the Chlorella protein to change an amino acid combination of the Chlorella protein, and utilizing the modified Chlorella protein as a protein flour to create the plant-based food product.

The present invention provides a method for producing a rice protein peptide including (1) preparing a slurry of rice residue protein, followed by sterilizing the rice residue protein; (2) first crushing; (3) undergoing a first proteolysis; (4) second crushing; (5) undergoing a second proteolysis; (6) conducting solid-liquid separation; (7) concentrating; (8) membrane filtering; (9) providing an anti-microbial treatment; (10) performing spray drying. The present method performing super-fine grinding on the proteolytic rice residue protein. During the process of second proteolysis, the protease fully contacts with the substrate, thereby promoting the proteolytic efficiency and taste.