The disclosure provides a method for preparing a bacterial cellulose membrane using an enzymatic soybean hydrolysate, comprising the following steps: (1) preparation of an enzymatic soybean hydrolysate medium; (2) preparation of a crude bacterial cellulose membrane; and (3) purification of a bacterial cellulose membrane. The method of the disclosure rationally uses the residual waste liquid obtained from enzymatic preparation of soybean oil, and without acid hydrolysis treatment of a medium, the bacterial cellulose synthesized by bacterial strains directly using an enzymatic soybean hydrolysate has a greater amount, finer and denser microfibers, and a higher maximum thermal degradation temperature.

The invention relates to a composition comprising at least one first aminopeptidase and at least one second aminopeptidase, the first aminopeptidase representing up to 40% by weight relative to the total weight of the composition.

A method of preparing a protein concentrate and protein concentrate compositions are described. The method relates to combining an aqueous process stream from a grain milling process with an oil seed material to form a slurry, steeping the slurry, and isolating a protein concentrate from the slurry. In one embodiment, the aqueous process stream comprises a soluble protein. In some embodiments, the method includes additional steps such as enzymatic treatment, washing of the isolated protein concentrate, and drying the protein concentrate.

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 disclosure relates, in some embodiments, to a method including demineralizing a protein liquor (i.e., a liquid portion of a lysed microcrop (e.g., Lemna) that has been separated to generate the liquid portion and a solid portion and having a composition including a soluble microcrop protein and a Vitamin B12) to generate a demineralized protein liquor. According to some embodiments, demineralizing the protein liquor may include diafiltration, ultrafiltration, nanofiltration, reverse osmosis filtration, electrodialysis, and/or passing the protein liquor through an ion exchange resin (e.g., an anion exchange resin. a trialkyl ammonium salt having three methyl groups). In some embodiments, a method may further include concentrating a demineralized protein liquor to generate at least one of a milk base and an electrolyte drink.

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.

Methods including performing (I) a step of adding an acid to a water dispersion of a pea ground product and collecting the precipitate, and (II) a step of conducting an enzyme reaction by adding protein deamidase, in this order or reverse order, are useful for improving the solubility of a modified pea protein.

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).