摘要:
This invention includes a method of producing hydrolyzed vegetable protein from proteinaceous vegetable material using commercial enzymes and optimally also fresh baker's yeast as source of proteases and peptidases. The invention further includes a method of solubilizing and pasteurizing proteinaceous vegetable material.
摘要:
The present invention relates to isolated polypeptides having carboxypeptidase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides.
摘要:
The present invention is related to a fungal serine protease enzyme, which comprises an amino acid sequence the mature Fa_RF7182 enzyme having an amino acid sequence of SEQ ID NO: 18. The serine protease is obtainable from Fusarium acuminatum, more preferably from the deposited strain CBS 124084. Also disclosed are nucleic acid sequences encoding said protease, such as plasmid pALK2530 comprising the nucleotide sequence SEQ ID NO:12 deposited in Escherichia coli RF7803 under accession number DSM 22208 and plasmid pALK2531 comprising the full-length gene SEQ ID NO: 13 deposited in E. coli RF7879 under accession number DSM 22209, as well as fungal hosts, such as Trichoderm. Said protease is useful as an enzyme preparation applicable in detergent compositions and for treating fibers, for treating wool, for treating hair, for treating leather, for treating food or feed, or for any applications involving modification, degradation or removal of proteinaceous material.
摘要翻译:本发明涉及真菌丝氨酸蛋白酶,其包含具有SEQ ID NO:18的氨基酸序列的成熟Fa_RF7182酶的氨基酸序列。丝氨酸蛋白酶可从尖锐镰孢获得,更优选来自保藏菌株CBS 还公开了编码所述蛋白酶的核酸序列,例如包含以保藏号DSM 22208沉积在大肠杆菌RF7803中的核苷酸序列SEQ ID NO:12的质粒pALK2530和保藏的全长基因SEQ ID NO:13的质粒pALK2531 在保藏号DSM 22209的大肠杆菌RF7879中,以及真菌宿主如Trichoderm。 所述蛋白酶可用作适用于洗涤剂组合物和用于处理纤维,用于处理毛发,用于处理皮革,用于处理食品或饲料,或用于任何涉及蛋白质材料的改性,降解或去除的任何应用的酶制剂。
摘要:
In the process of producing a fish paste product, adding a defined amount of a transglutaminase and ascorbic acid or a related compound thereof are added to material surimi can suppress changes in the physical properties of nerimi during the process of producing a fish paste product and a fish paste product having a preferable firmness and elasticity can be obtained even in the case of reducing the amount of material surimi.
摘要:
The present invention relates to a process for preparing fibrous edible structures. Particularly, this process uses an alignment technique together with cross-linking. Further, loose and structured fiber structures are described which can be used in or as a food composition.
摘要:
The present invention relates of a method of producing an enzymatic digest of proteinaceous material which can improve the palatability and health value of foodstuffs to which it is added. In particular but not exclusively, the invention involves a method where bioactive compounds are released to increase the health value of the product.
摘要:
Disclosed are novel feed supplements for ruminants and methods for making the same. The feed supplements include unsaturated fatty acid encapsulated by a protective coating. Through utilization of the disclosed feed supplements, dietary intake and absorption of unsaturated fatty acids can be increased, due to protection of the ingested unsaturated fatty acids from biohydrogenation in the animal's rumen. The methods of the invention can be utilized to increase unsaturated fatty acid levels in the animal's tissues. Hence, food products obtained from the animal can also have an increased unsaturated fatty acid content and correspondingly lower saturated fatty acid content.
摘要:
A method for the reduction of acrylamide in corn-based food products, corn-based food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a corn-based food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a corn-based food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a corn-based food product has reduced or low levels of acrylamide or asparagine.
摘要:
A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.
摘要:
The present invention provides novel protein hydrolysates with anti-hypertensive properties, as well as food products and food supplements comprising these.