Use of a nutritional supplement for increasing the bacterial mass in the rumen of a ruminant. The nutritional supplement includes proteins with a degree of hydrolysis above 28% and has more than 23 mg -amino nitrogen per gram of protein. The hydrolyzed proteins are preferably hemoglobin.

Use of a nutritional supplement for increasing the bacterial mass in the rumen of a ruminant. The nutritional supplement includes proteins with a degree of hydrolysis above 28% and has more than 23 mg -amino nitrogen per gram of protein. The hydrolyzed proteins are preferably hemoglobin.

A method of producing peptides from seed protein includes mixing a seed protein concentrate with a catalyst to prepare a mixture, dissolving the mixture in a buffer to prepare a suspension, and hydrolysing the suspension in a subcritical water medium in a high pressure system that includes a temperature controller, a batch stirred reactor, and a heating mantle. Hydrolysing the suspension includes loading the suspension into the batch stirred reactor, purging the reactor with a purge gas while stirring the suspension therein for a purge time, pressurizing the reactor with a pressurizing gas to a reaction pressure, heating the reactor to a reaction temperature, maintaining the reaction pressure and the reaction temperature within the reactor for a reaction time, cooling the reactor to a post-reaction temperature after the reaction time has elapsed and depressurizing the reactor, and centrifuging a hydrolysate resulting from the hydrolysing.

A method of producing peptides from seed protein includes mixing a seed protein concentrate with a catalyst to prepare a mixture, dissolving the mixture in a buffer to prepare a suspension, and hydrolysing the suspension in a subcritical water medium in a high pressure system that includes a temperature controller, a batch stirred reactor, and a heating mantle. Hydrolysing the suspension includes loading the suspension into the batch stirred reactor, purging the reactor with a purge gas while stirring the suspension therein for a purge time, pressurizing the reactor with a pressurizing gas to a reaction pressure, heating the reactor to a reaction temperature, maintaining the reaction pressure and the reaction temperature within the reactor for a reaction time, cooling the reactor to a post-reaction temperature after the reaction time has elapsed and depressurizing the reactor, and centrifuging a hydrolysate resulting from the hydrolysing.

The present invention relates to a method for the preparation of a nutritional powder comprising free amino acids and/or extensively hydrolyzed protein as well as to a nutritional powder obtained by said method. The present invention further relates to the use of a carbohydrate to improve the sensorial properties of a nutritional composition comprising free amino acids and/or extensively hydrolyzed protein.

The method of the invention comprises the production of highly digestible hydrolysed keratinaceous material comprising the steps of (i) partly hydrolysing keratinaceous material with heat and pressure and (ii) optionally drying the resultant partly hydrolysed material comprising at least partly insoluble material and (iii) subjecting the optionally dried partly hydrolysed keratinaceous material to a chemical hydrolysis step with acid or base to obtain a highly digestible hydrolysed material, and (iv) purifying the highly digestible material. The invention further provides highly digestible keratinaceous material with an amino acid composition reflecting the amino acid composition of the raw material, wherein the amount of de-carboxylated amino acids is less than 500 ppm. Preferably all of the highly digestible material has a molecular weight lower than 10000 dalton, and preferably more than 95 wt % of the highly digestible keratinaceous material has a molecular weight of less than 5000 dalton.

The method of the invention comprises the production of highly digestible hydrolysed keratinaceous material comprising the steps of (i) partly hydrolysing keratinaceous material with heat and pressure and (ii) optionally drying the resultant partly hydrolysed material comprising at least partly insoluble material and (iii) subjecting the optionally dried partly hydrolysed keratinaceous material to a chemical hydrolysis step with acid or base to obtain a highly digestible hydrolysed material, and (iv) purifying the highly digestible material. The invention further provides highly digestible keratinaceous material with an amino acid composition reflecting the amino acid composition of the raw material, wherein the amount of de-carboxylated amino acids is less than 500 ppm. Preferably all of the highly digestible material has a molecular weight lower than 10000 dalton, and preferably more than 95 wt % of the highly digestible keratinaceous material has a molecular weight of less than 5000 dalton.

The invention relates to a process for dephosphorylation of skim milk, ultra-filtered milk (UF milk) or micellar casein isolate (MCI) comprising (i) acidification of a skim milk, UF milk or MCI preferably not lower than pH 6.0, preferably between 6.0 and 6.7, (ii) cooling the acidified skim milk, UF milk or MCI to the temperature between 0 C. and 15 C., (iii) adding gluconate and/or maleate to the cooled skim milk, UF milk or MCI and, (iv) washing the skim milk, UF milk or MCI, to remove phosphorus, thus dephosphorylating the skim milk, UF milk or MCI, preferably to an extent that the total phosphorous content of the skim milk, UF milk or MCI is reduced with at least 20%, preferably 20-40%, more preferably 30-40% compared to the material provided to step (i). The invention also relates to dephosphorylated MPC, MPI or MCI obtainable by the process of the invention, and to a liquid heat-sterilized enteral nutritional composition comprising 2.0-3.0 kcal/ml wherein 16-35 en % is provided by protein, the combination of caloric content and relative protein caloric content selected such that there is 10-18 g/100 ml protein, preferably 12-18 g/100 ml protein in the composition, wherein the protein comprises micellar casein (MC), whey protein (WP) and optionally caseinate (CAS), wherein there is at least 70 wt % MC and less than 15 wt % WP, based on total protein content, and wherein the composition has a total amount of phosphorous less than 192 mg/100 ml and/or 30-80 mg/100 kcal, preferably at least 30-80 mg/100 kcal, most preferably less than 192 mg/100 ml and 30-80 mg/100 kcal.

Protein hydrolysate compositions and methods of making the same are disclosed. The protein hydrolysate composition has a protein-rich organic content. The protein hydrolysate composition may be substantially free of exogenous chelating agents, chaotropic agents and surfactants. The protein hydrolysate composition may be low in ash content. The protein hydrolysate composition is produced by processing a biomass, e.g., a microbial biomass, through a combination of physical, chemical and/or enzymatic treatments. The protein hydrolysate may be sourced via microbial biomass from CCk as a carbon source. Also disclosed are methods of using the protein hydrolysate compositions, e.g., as a biostimulant.

A process and product obtainable by acid hydrolysis of insects, for example from cricket powder. As one application, an acid hydrolysis product made from powdered crickets may be used as a seasoning sauce resembling soy sauce. The insect powder is hydrolyzed with acid, followed by neutralization, and optionally clarification. In comparison to the typical production of soy sauce, the acid hydrolysis procedure uses insect protein as the main substrate or even the sole substrate. The flavor of soy sauce-like products made from acid-hydrolyzed cricket protein results from a complex combination of compounds generated by the reactions.