The present invention contemplates the creation of a low fluoride crustacean oil processed from a phospholipid-protein complex (PPC) formed immediately upon a crustacean (i.e., for example, krill) catch. Further, the crustacean oil may also have reduced trimethyl amine and/or trimethyl amino oxide content. The process comprises disintegrating the crustaceans into smaller particles, adding water, heating the result, adding enzyme(s) to hydrolyze the disintegrated material, deactivating the enzyme(s), removing solids from the enzymatically processed material to reduce fluoride content of the material, separating and drying the PPC material. Then, using extraction with supercritical CO.sub.2 or supercritical dimethyl ether, and/or ethanol as solvents, krill oil, inter alia, is separated from the PPC. In the extraction the krill oil can be separated almost wholly from the feed material.

The present invention discloses a method for efficiently and mildly reducing ovalbumin allergenicity. The present invention promotes the exposure of the ovalbumin allergenic site to the molecular surface by repeated freezing and thawing pretreatment, and combines transglycosylase and trypsinase for synergistic treatment to reduce the ovalbumin sugar chain and epitope to achieve the purpose of significantly reducing the allergenicity of ovalbumin and egg foods. Compared with other traditional methods such as high temperature and high pressure and other physical means to reduce egg allergenicity, the method significantly improves the specificity and effectiveness of egg desensitization, and minimizes the damage to the nutrition and quality of egg proteins, and is an efficient and mild egg desensitization method. The method has the prospects of being applied to the industrial development of low-allergenicity egg products.

The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.

The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.

This invention relates to a medicament or a dietary supplement comprising the Aspergillus niger aspergilloglutamic peptidase that is capable of hydrolyzing plant food allergens, and more particularly, alpha-amylase/trypsin inhibitors, thereby treating diseases due to an innate immune response in humans, and/or allowing to delay the onset of said diseases. The present invention relates to the discovery that the Aspergillus niger aspergilloglutamic peptidase is capable of hydrolyzing alpha-amylase/trypsin inhibitors that are present in wheat and related cereals said inhibitors being strong inducers of innate immune response. Furthermore, the present invention relates to a method for hydrolyzing alpha-amylase/trypsin inhibitors comprising incubating a composition for food consumption comprising alpha-amylase/trypsin inhibitors with the Aspergillus niger aspergilloglutamic peptidase, wherein the inhibitors are hydrolyzed. It also relates to an enzyme composition comprising the Aspergillus niger aspergilloglutamic peptidase and an additional enzyme, and to foodstuff comprising the Aspergillus niger aspergilloglutamic peptidase.

Disclosed herein is a method for processing green coffee beans, including: (1) loading unroasted green coffee beans on a mesh-like plate, placing in a container the mesh-like plate having the green coffee beans loaded thereon, introducing water into the bottom of the container so as to be spaced apart from the lower surface of the mesh-like plate, and closing the lid of the container to seal the container; (2) placing the sealed container in a heating cabinet, and then steaming the green coffee beans at low temperature for 10 to 12 days while maintaining the internal temperature of the heating cabinet at 70 to 80 C.; and (3) opening the lid of the container, and then drying the steamed green coffee beans for 4 to 6 days while maintaining the internal temperature of the heating cabinet at 38 to 43 C.

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.

A process for preparing fish bone powder according to this invention generally comprising at least 4 steps: pre-heating, removing of impurity, drying and milling to derive a calcium-rich bone powder product that contains calcium in the range of 18-22 g/100 g of the fmal product. In addition, the bone powder particle size obtained is less than 100 microns and contains high levels of protein, fat, and essential minerals, such as sodium and phosphorus. The source of bone can be obtained from any fishes, preferably from tuna.

The present invention is related to an enzyme that allows efficient removal of fructan from grain and vegetable raw material. The enzyme according to the invention produces grain and vegetable material having a fructan content significantly lower compared to that of the starting material.

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.