A process for preparing a milk protein hydrolysate comprising hydrolysing a milk-based proteinaceous material with a microbial alkaline serine protease in combination with bromelain, a protease from Aspergillus and a protease from Bacillus.

A process for preparing a milk protein hydrolysate comprising hydrolysing a milk-based proteinaceous material with a microbial alkaline serine protease in combination with bromelain, a protease from Aspergillus and a protease from Bacillus.

An egg-free albumen replacement includes a starch, an edible gum and a hydrolyzed pea protein. The egg-free albumen replacement can include the hydrolyzed pea protein in an amount of 3 to 75 wt. %, based on the combined weights of the starch, edible gum and hydrolyzed pea protein in the replacement composition. At least some of the hydrolyzed pea protein in the egg-free albumen replacement can include partially hydrolyzed pea protein.

An egg-free albumen replacement includes a starch, an edible gum and a hydrolyzed pea protein. The egg-free albumen replacement can include the hydrolyzed pea protein in an amount of 3 to 75 wt. %, based on the combined weights of the starch, edible gum and hydrolyzed pea protein in the replacement composition. At least some of the hydrolyzed pea protein in the egg-free albumen replacement can include partially hydrolyzed pea protein.

The present invention relates to an opioid peptide represented by general formula TyrGlyGly-X1-X2-X3-X4, wherein: X1 is represented by Thr or Glu; X1 is represented by Gly or Thr or Ala; X3 is represented by Ala or Val or Gly or Glu; and X4 is represented by His or Gln or Thr or SEQ ID NO:1, or HisTyr or GlnTyr or ThrTyr. The invention also relates to pharmaceutical and food compositions comprising the peptide and to the use of the same for analgesic purposes, and/or for providing a feeling of satiety to a subject.

The present invention relates to an opioid peptide represented by general formula TyrGlyGly-X1-X2-X3-X4, wherein: X1 is represented by Thr or Glu; X1 is represented by Gly or Thr or Ala; X3 is represented by Ala or Val or Gly or Glu; and X4 is represented by His or Gln or Thr or SEQ ID NO:1, or HisTyr or GlnTyr or ThrTyr. The invention also relates to pharmaceutical and food compositions comprising the peptide and to the use of the same for analgesic purposes, and/or for providing a feeling of satiety to a subject.

Nutritional compositions for modulating or reducing inflammation in an individual in need. The nutritional compositions can include a rice protein hydrolysate having a minimum degree of hydrolysis of 15%, where at least 30% of the rice protein hydrolysate peptides are less than 1000 Da., and no more than 30% of the rice protein peptides are greater than 3000 Da.

Nutritional compositions for modulating or reducing inflammation in an individual in need. The nutritional compositions can include a rice protein hydrolysate having a minimum degree of hydrolysis of 15%, where at least 30% of the rice protein hydrolysate peptides are less than 1000 Da., and no more than 30% of the rice protein peptides are greater than 3000 Da.

A method for preparing an inhibited starch with improved warehouse storage stability is disclosed, wherein it comprises the steps of a) providing a slurry containing a native granular starch obtained from a starch containing raw material, b) adding at least one amino acid, or a combination of two or more of these, and at least one oxidant to the slurry with a view to inhibiting the granular starch, c) adding at least one organic acid or a bisulfite to the slurry with a view to eliminating residual reactant chemicals, off-tastes, and undesired smell, and d) adding at least one antioxidant to the slurry with a view to stabilizing the achieved inhibition of the starch during warehouse storage, as well as an inhibited starch with improved warehouse storage stability prepared with said method, use of said inhibited starch as an ingredient in a food product, and a food product containing said inhibited starch.

An ultrasound-assisted simulated digestion method of a milk protein active peptide and an application thereof in health foods, pertaining to the technical field of intensive processing of dairy products and preparation of health foods. The method firstly employs ultrasonic pretreatment of casein and -lactoglobulin, followed by enzymatic hydrolysis with a protease to prepare casein and -lactoglobulin polypeptide, and traces the activity of the polypeptide by simulating gastrointestinal digestion, and then simulates absorption by intestinal epithelial cells with Caco-2 cells, to characterize a highly active milk protein polypeptide digested by the gastrointestinal tract and absorbed by the Caco-2 cells simulating absorption by the inner wall of the small intestine. The method has identified five such highly active milk protein polypeptides.