The present invention relates to a method for producing enzymatically hydrolysed water-soluble insect proteins, in particular from black soldier fly larvae protein as the protein source. In addition, the present invention relates to enzymatically hydrolysed water-soluble insect proteins and to Maillard reaction products of enzymatically hydrolysed water-soluble insect proteins, in particular from black soldier fly larvae protein as the protein source. Furthermore, the present invention relates to the use of the enzymatically hydrolysed water-soluble insect proteins or to the use of the Maillard reaction products of enzymatically hydrolysed water-soluble insect proteins. Finally, the present invention relates to a pet food product, a pet food ingredient, an animal feed product or an animal feed ingredient comprising, or consisting of, the enzymatically hydrolysed water-soluble insect proteins or the Maillard reaction products of enzymatically hydrolysed water-soluble insect proteins, and relates to a human food product or a human food ingredient comprising, or consisting of, the enzymatically hydrolysed water-soluble insect proteins or the Maillard reaction products of enzymatically hydrolysed water-soluble insect proteins.

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.

The present disclosure provides fish-derived peptides with ACE inhibitory activity, and methods of producing peptide isolates comprising the fish-derived peptides. The present disclosure also provides pharmaceutical products, dietary supplements, and functional foods including the peptide isolates, and method of lowering blood pressure of a subject by administering to the subject one or more of the fish-derived peptides.

Beef protein was hydrolyzed with each of six commercial enzymes (ALCALASE, CHYMOTRYPSIN, TRYPSIN, PEPSIN, FLAVOURZYME, and THERMOASE). Electronic tongue measurements showed that the hydrolysates had significantly (p<0.05) lower bitter scores than quinine. Addition of the hydrolysates to quinine led to reduced bitterness intensity of quinine with TRYPSIN and PEPSIN hydrolysates being the most effective. Addition of the hydrolysates to HEK293T cells that heterologously express one of the bitter taste receptors (T2R4) showed ALCALASE, THERMOASE, PEPSIN and TRYPSIN hydrolysates as the most effective in reducing calcium mobilization. Eight peptides that were identified from the ALCALASE and CHYMOTRYPSIN hydrolysates also suppressed bitter agonist-dependent calcium release from T2R4 and T2R14 with AGDDAPRAVF and ETSARHL being the most effective.

An oyster peptide with an effect of improving sexual function and a preparation method thereof are provided, the oyster peptide at least includes peptide segments RI, IR and VR in its composition. Based on a mass of the oyster peptide, a content of the RI is 3.60 mg/100 g, a content of the IR is 7.60 mg/100 g, and a content of the VR is 6.50 mg/100 g.

Maillard reaction products of enzymatically hydrolysed water-soluble black soldier fly larvae protein are obtained by a method for producing Maillard reaction products of an enzymatically hydrolysed water-soluble black soldier fly larvae protein, which includes steps of providing an aqueous water-soluble black soldier fly larvae protein composition; mixing at least one peptidase with the aqueous water-soluble black soldier fly larvae protein composition to provide a protein/peptidase mixture; heating the mixture; and terminating the enzymatic hydrolysis such that the at least one peptidase is heat-inactivated by the heating, therewith providing the enzymatically hydrolysed water-soluble black soldier fly larvae protein. The enzymatically hydrolysed water-soluble insect protein is subjected to a Maillard reaction for the provision of modified amino groups in said enzymatically hydrolysed protein.

The present invention aims to provide a method for producing a protein-containing liquid food in which an unpleasant texture is improved, and the like. A method for producing a modified protein-containing liquid food, including treating a food ingredient containing a protein with phospholipase D. An enzyme preparation for modifying a protein-containing liquid food, which preparation contains phospholipase D. A method for modifying a protein-containing liquid food, including treating a food ingredient containing a protein with phospholipase D.

The present invention aims to provide a method for producing a protein-containing food in which an unpleasant texture is improved, and the like. A method for producing a modified protein-containing food, including treating a food ingredient containing a protein with phospholipase D. An enzyme preparation for modifying a protein-containing food, which preparation contains phospholipase D. A pickling liquid for meat processing, which contains phospholipase D, for modifying a protein in a processed meat food. A method for modifying a protein-containing food, including treating a food ingredient containing a protein with phospholipase D.

The present invention relates to the field of efficient utilization of biological resources and discloses an aquatic protein pretreatment method. According to the method, an aquatic protein is pretreated by using a dense phase carbon dioxide (DPCD) technology, and conditions of the DPCD technology are that: a pressure is 5-30 MPa, a temperature is 30-60 C., and a time is 10-60 min. According to the present invention, by using the DPCD technology to pretreat the aquatic protein and specifically controlling the conditions (pressure, temperature, and time) of the technology, not only is the degree of hydrolysis of the aquatic protein treated by means of the DPCD technology remarkably increased, but also the flavor (taste and smell) of an enzymatic hydrolysate of the aquatic product is remarkably improved, and a utilization rate of protein resources is remarkably increased.