Disclosed here are methods to deliver protein to people in need of high protein. Also disclosed are methods to improve the protein content of comfort foods. Dehydrated meat powder or broth may be used to enhance the protein content of comfort foods.

Disclosed here are methods to deliver protein to people in need of high protein. Also disclosed are methods to improve the protein content of comfort foods. Dehydrated meat powder or broth may be used to enhance the protein content of comfort foods.

An infant formula composition containing one or more human beta-casomorphin peptides or precursor proteins thereof.

An infant formula composition containing one or more human beta-casomorphin peptides or precursor proteins thereof.

The present disclosure relates to methods of preparing an ultra-low molecular weight keratin peptide and use thereof. In particular, the present disclosure relates to a method of preparing an ultra-low molecular weight keratin peptide using culturing a microorganism having keratinolytic activity in a medium including keratin, ultrafiltration, ion exchange chromatography and gel filtration chromatography, a peptide prepared by the method, and a cosmetic and food composition for preventing or improving skin aging or skin wrinkles including the same. According to the method of preparing a keratin peptide of the present invention, it is possible to eco-friendly biologically treat waste resources and efficiently purify and recover anti-aging functional ultra-low molecular weight keratin peptides. In addition, the keratin peptide of the present disclosure breaks down collagen to have abilities to inhibit MMP-1 expression and activity, which is an enzyme that causes skin aging, which has an excellent effect on anti-skin aging and skin wrinkle improvement and has no toxicity to skin cells. It is suitable for use as a cosmetic, pharmaceutical or food composition for preventing, improving or treating skin aging or skin wrinkles, thereby being effectively used for the efficient and rapid production and development of high value-added functional cosmetic substances.

The present disclosure relates to methods of preparing an ultra-low molecular weight keratin peptide and use thereof. In particular, the present disclosure relates to a method of preparing an ultra-low molecular weight keratin peptide using culturing a microorganism having keratinolytic activity in a medium including keratin, ultrafiltration, ion exchange chromatography and gel filtration chromatography, a peptide prepared by the method, and a cosmetic and food composition for preventing or improving skin aging or skin wrinkles including the same. According to the method of preparing a keratin peptide of the present invention, it is possible to eco-friendly biologically treat waste resources and efficiently purify and recover anti-aging functional ultra-low molecular weight keratin peptides. In addition, the keratin peptide of the present disclosure breaks down collagen to have abilities to inhibit MMP-1 expression and activity, which is an enzyme that causes skin aging, which has an excellent effect on anti-skin aging and skin wrinkle improvement and has no toxicity to skin cells. It is suitable for use as a cosmetic, pharmaceutical or food composition for preventing, improving or treating skin aging or skin wrinkles, thereby being effectively used for the efficient and rapid production and development of high value-added functional cosmetic substances.

A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings. The trimmings are comminuted, mixed with a food grade acid at pH 3.6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein. A myoglobin rich fraction is recovered from the protein fraction and mixed with the precipitated protein.

A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings. The trimmings are comminuted, mixed with a food grade acid at pH 3.6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein. A myoglobin rich fraction is recovered from the protein fraction and mixed with the precipitated protein.

A protein fraction and an oxidation stable fat fraction are recovered from poultry containing fat, bone and protein. The poultry is comminuted, mixed with a food grade acid at pH 3.6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein.

A protein fraction and an oxidation stable fat fraction are recovered from poultry containing fat, bone and protein. The poultry is comminuted, mixed with a food grade acid at pH 3.6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein.