The aspects presented herein provide methods and compositions for the reduction or suppression of marine protein hydrolysate malodor by employing rice extract and/or a solid acid, preferably selected from malic acid, tartaric acid and citric acid.

The purpose of the present invention is to provide a processing technology that exhibits an excellent solubilization effect on a plant-based protein-containing liquid composition. This method for producing a processed plant-based protein-containing liquid composition comprises a step for processing a plant-based protein-containing liquid composition by using a protein deamidase and a protease. The processed plant-based protein-containing liquid composition obtained from said production method has increased solubility.

Methods of manufacturing products from material comprising oilcake, compositions produced from materials comprising processed oilcake, and systems for processing oilcake are provided herein. The method comprises de-solubilizing protein in a material comprising oilcake to produce a processed material comprising an insoluble protein fraction. The processed material is hydrolyzed to produce a mixture comprising the insoluble protein fraction and a hydrolyzed fraction. The insoluble protein fraction is separated from the hydrolyzed fraction. The insoluble protein fraction is processed into a product.

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

The present invention relates to a soybean-derived composition, wherein a content of lipids as a chloroform/methanol mixed solvent extract is 40% by mass or more based on dry matter, and wherein the composition is substantially free of -conglycinin.

The present invention relates to a method of producing a protein hydrolysate comprising a step of enzymatic protein hydrolysis performed at high temperature.

The present disclosure relates to unique soluble pea protein product can be used alone to make aerated bakery products, confections, desserts, sauces, and beverages. The soluble pea protein product can be combined with insoluble pea protein product to make a range of food products with higher protein content than when insoluble, globular pea protein product is used alone, due to the viscosity reducing nature of the soluble pea protein product when it is combined with insoluble globular pea protein product. The soluble pea protein products when combined with insoluble pea protein products, make a resulting pea protein product that has a PDCAAS of about 0.75-1.00. The process to make this unique soluble pea protein includes means of selectively separating the soluble pea protein product from the insoluble fractions of ground peas, as well as selectively separating the soluble pea protein from soluble carbohydrates and ash. This Abstract is not intended to identify key features or essential features of subject matter, nor does this Abstract intend to be used to limit the scope of claimed subject matter.

Methods of using archaeal serine protease sequences are disclosed.

Methods of manufacturing products from material comprising oilcake, compositions produced from materials comprising processed oilcake, and systems for processing oilcake are provided herein. The method comprises de-solubilizing protein in a material comprising oilcake to produce a processed material comprising an insoluble protein fraction. The processed material is hydrolyzed to produce a mixture comprising the insoluble protein fraction and a hydrolyzed fraction. The insoluble protein fraction is separated from the hydrolyzed fraction. The insoluble protein fraction is processed into a product.

Disclosed are animal fat substitute compositions including an oil-in-water emulsion containing a mixture of one or more plant proteins, and a plant-based oil, and/or a plant-based fat, wherein the emulsion is stabilized with or without an effective amount of transglutaminase. Further disclosed are methods of manufacturing such animal fat substitute compositions.