A lactone hydrolase having improved activity towards -zearalenol is disclosed. The lactone hydrolase has a modified amino acid sequence of SEQ ID NO: 5, wherein the modification is a substitution of valine at position 167 with histidine. A method of degrading -zearalenol using such lactone hydrolase is also disclosed.

The present invention relates to new enzymes with improved properties and to compositions comprising these enzymes suitable for use in the production of a food, feed, or malt beverage product, such as in a brewing process.

A novel grape seed extract is enriched in procyanidins, has total polyphenols of less than 70%, and has a low degree of polymerization (dp). Other fractions of the extract have minimal polyphenols, fiber, and protein, but contain more than 90% sugars. In some specific examples, the individual extracts are obtained by sequential ultrafiltration of a water extract of the grape seeds. A first ultrafiltration provides a first permeate (Fraction A) enriched in sugars which is useful as a flavorant, and a first retentate. The first retentate is reconstituted and subjected to a second ultrafiltration at a higher molecular weight cutoff to produce a second permeate (Fraction B) that is enriched in low molecular weight polyphenols, and a second retentate (Fraction C) that is enriched in seed fiber. The Fractions are individually suitable for different nutraceutical products, or can be combined with each other in any combination and/or with other nutraceutical agents to enhance vascular and cognitive health.

The present invention relates to a composition comprising at least one phospholipid-splitting enzyme and at least one protease. The invention further relates to a method for degumming triglyceride-containing compositions by use of the composition according to the invention and to the use of said composition for degumming triglyceride-containing compositions.

The present disclosure related generally to a method of providing an arabinoxylan product from a corn material such as a corn fiber. The method includes de-starching the corn material to provide a de-starched corn material; maintaining an aqueous mixture of the destarched corn material at an extraction pH in the range of 5-14 for a time and at a temperature effective to extract arabinoxylan from the de-starched corn material into an aqueous phase of the aqueous mixture and to provide a corn residue; separating the aqueous phase containing the extracted arabinoxylan from the corn residue; and providing the arabinoxylan product from the aqueous phase.

A process to remove the glucosinolates of oilseed meals, such as Brassica carinata oilseed meals, is provided. In one embodiment, exogenous myrosinase is used to convert the glucosinolates to volatile isothiocyanate compounds, which can then be removed under conditions of mild heat and negative pressure. In another embodiment, heat and pressure are used to remove glucosinolates from Brassica carinata oilseed. The processed meals may contain less than 80% of their starting levels of glucosinolates and may be suitable for use in various applications, including as animal feeds.

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.

The present invention relates to a vegetable powder, a process for preparing the powder and its use in food products. The vegetable powder may be used to improve a food product, in particular to improve its taste, flavour or texture. An improved food product according to the invention shows one or more of the following improvements in comparison to the food product to which no powder has been added: a rounder flavour profile, less off-notes, a sweeter taste, more umami taste, more kokumi taste or more creaminess. The powder according to the invention allows for clean and clear-labelled food products.

A reaction vessel includes a first vessel in which a working electrode having at least one of an enzyme or a coenzyme immobilized thereon is disposed, a second vessel in which a counter electrode is disposed, and a membrane that separates the first vessel and the second vessel from each other, prevents passage of an organic compound, and has ion conductivity. A food ingredient conversion method includes activating at least one of the enzyme or the coenzyme by applying a voltage between the working electrode and the counter electrode with an external power supply, transferring a proton between the organic compound and an external liquid by an enzymatic reaction using at least one of the activated enzyme or coenzyme, and performing ion conduction by transferring the proton in the external liquid through the membrane between the first vessel and the second vessel and preventing the organic compound from transferring.

The purpose of the present invention is to provide a processing technology for increasing the free glutamic acid content of a protein hydrolysate. A processed plant protein-containing composition that is obtained by a method for producing a processed plant-containing composition which includes a step for treating a plant protein-containing composition with a proteolytic enzyme and a protein glutaminase has an increased free glutamic acid content.