The invention relates to a peptide isolate isolated from a biomass of protein-rich microalgae, characterized in that it comprises: soluble peptides with a molecular weight of between 1 and 20 kDa, a protein content expressed as N.6.25 of more than 95%, essentially arginine and glutamic acid.

The invention relates to a method for fractionating the components of a biomass of protein-rich microalgae of the genus Chlorella, characterized in that it comprises the following steps: providing a microalgal biomass produced by fermentation, optionally, washing the biomass so as to eliminate the interstitial soluble compounds, thermal permeabilization of the biomass at a temperature of between 50 and 150° C., preferably 100 and 150° C., for a duration of between 10 seconds and 5 minutes, preferably for a duration of between 5 seconds and 1 minute, separation between the biomass thus permeabilized and the soluble fraction by a centrifugation technique, more particularly multistage centrifugation, optionally, recovery and clarification of the soluble fraction obtained in this way by microfiltration so as to remove residual insoluble substances therefrom, separation of the preceding soluble fraction by precipitation, so as to obtain a peptide isolate and a peptide concentrate.

The invention relates to the uses of a new characterized TET protein showed restricted to N-terminus glycine residues exopeptidase. The invention also relates to a method comprising said use of said new characterized TET protein as a N-terminus glycine residues specific exopeptidase. The invention further relates to a support wherein it is immobilized on said new characterized TET protein as a N-terminus glycine residues specific exopeptidase.

The present invention relates to a method for producing a whey protein hydrolysate, the method comprising subjecting a whey protein-containing starting material having (a) a lipid content of less than 1 mass % and/or (b) a lactose content of less than 1 mass % to hydrolysis treatment. According to the present invention, a whey protein hydrolysate having excellent flavor with reduced odor is produced by reducing the problems involving rough taste, bitterness, or an unpleasant odor caused by hydrolysis of whey proteins. It is also possible to produce a whey protein hydrolysate that is not easily discolored, and that is prevented from being degraded in quality during the production process and storage thereof.

Methods of using thermostable serine proteases are described herein.

The present disclosure relates to a composition for alleviating, preventing or treating sarcopenia, containing, as an active ingredient, a whey protein hydrolysate, obtained by performing, on whey protein, primary hydrolysis using a Bacillus licheniformis-derived endoprotease and secondary hydrolysis using an Aspergillus oryzae-derived exoprotease, which inhibits protein degradation and activates protein synthesis through the PI3K-Akt pathway, thereby reducing muscle loss and increasing muscle size and muscle strength.

Processes for producing oligo-chromopeptides from phycocyanin are disclosed. Additionally, compositions comprising oligo-chromopeptides and combination of oligo-chromopeptides with at least one of the compounds namely, nicotinamide riboside, zinc, selenium, or a combination thereof are disclosed. Uses and methods of treating, preventing, or ameliorating age-related somatic disease, bacterial and/or viral infections/diseases, and diseases associated with oxidative stress, or symptoms associated with any of the foregoing are also disclosed.

The present disclosure relates to a non-soy, legume, protein material that is at least 50% dry weight non-soy, legume, protein; has a pH of about 4-8; and has a Nitrogen Solubility Index of greater than 40%. Preferably, the non-soy, legume, protein material of this disclosure additionally has a Protein Dispersability Index of greater than about 70%. Preferably, the non-soy, legume, protein material comprises at least 20% dry weight pea protein, meets USDA Organic Certification requirements, and is not genetically modified.

Structured food compositions, such as meat analogue compositions, which include protein products from microorganisms, such as microorganism-derived protein hydrolysates, are described. Methods of making such products are also described.

Methods for making a plant-based food product from a microalgae are described. An example method includes obtaining a microalgae, extracting Chlorella protein from the microalgae, modifying a factor associated with the Chlorella protein and/or adding a stimulant to the Chlorella protein to change an amino acid combination of the Chlorella protein, and utilizing the modified Chlorella protein as a protein flour to create the plant-based food product.