公开(公告)号：US20240287476A1

公开(公告)日：2024-08-29

申请号：US18573368

申请日：2022-06-23

申请人： AMANO ENZYME INC.

发明人： Hiroyuki YACHI ,  Kiyota SAKAI

IPC分类号： C12N9/02 ,  A23J3/00 ,  A23L3/00 ,  C12N15/66

CPC分类号： C12N9/0061 ,  A23J3/00 ,  A23L3/00 ,  C12N15/66 ,  C12Y110/03002

摘要： The present invention provides a laccase exhibiting excellent activity in a pH range that includes alkaline range. Both a laccase comprising the amino acid sequence of a laccase derived from Chrysocorona lucknowensis and a laccase having a similar sequence in which said amino acid sequence serves as the base backbone exhibit excellent activity in a pH range that includes alkaline range.

公开(公告)号：US20240216478A1

公开(公告)日：2024-07-04

申请号：US18431596

申请日：2024-02-02

申请人： SILK TECHNOLOGIES, LTD.

发明人： Brian D. LAWRENCE ,  David W. INFANGER

IPC分类号： A61K38/39 ,  A23J3/00 ,  A23L2/66 ,  A23L33/17 ,  A61K35/64 ,  A61K45/06 ,  C07K14/78

CPC分类号： A61K38/39 ,  A23J3/00 ,  A23L2/66 ,  A23L33/17 ,  A61K35/64 ,  A61K45/06 ,  C07K14/78 ,  A23V2002/00

摘要： A protein composition derived from silk fibroin, which composition possesses enhanced solubility and stability in aqueous solutions. The primary amino acid sequence of native fibroin is modified in the SDP such that cysteine disulfide bonds between the fibroin heavy and fibroin light protein chains are reduced or eliminated. Additionally, the composition can have a serine content that is reduced by greater than 40% compared to native fibroin protein, and the average molecular weight of the SDP is less than about 100 kDa.

公开(公告)号：US20230123892A1

公开(公告)日：2023-04-20

申请号：US17943207

申请日：2022-09-13

申请人： Jasmin Hume ,  Geoffroy Dubourg-Felonneau ,  Akemi Kunibe ,  Lawrence Lee

发明人： Jasmin Hume ,  Geoffroy Dubourg-Felonneau ,  Akemi Kunibe ,  Lawrence Lee

IPC分类号： A23J3/04 ,  G06N20/00 ,  G16H20/60 ,  A23J3/00 ,  G06F18/214

摘要： This disclosure provides a technology for developing alternative protein sources for use in industrial food production. The technology mines sequence data by a process that is done partly in silico. Instead of sampling and testing a vast library of compounds, machine learning and implementation narrows the field of functional candidates by predictive modeling based on known protein structure. Candidate proteins that are selected by this analysis are then produced and screened in a high-throughput manner by recombinant expression and testing to determine whether they have a target function. Multiple cycles of the machine learning, database mining, expression, and testing are done to yield potential ingredients suitable for assessment as part of a commercial food product.

公开(公告)号：US20220295811A1

公开(公告)日：2022-09-22

申请号：US17607049

申请日：2020-05-29

申请人： WAGENINGEN UNIVERSITEIT

发明人： Elke SCHOLTEN

IPC分类号： A23D7/005 ,  A23D9/007 ,  A23J3/00 ,  A23L13/40

摘要： The invention relates to methods for the production of an oleogel, comprising providing a dispersion of protein in oil and slowly adding and mixing water to the dispersion to produce a solid oleogel. The invention further relates to 5 an oleogel comprising protein, water and oil, preferably an oleogel that is produced by a method of the invention, and to products comprising an oleogel of the invention.

公开(公告)号：US11432564B2

公开(公告)日：2022-09-06

申请号：US17518568

申请日：2021-11-03

申请人： Seattle Food Tech, Inc.

发明人： Christie Lagally ,  Julia O'Donnell ,  Chloe Grubb

IPC分类号： A23J3/00 ,  B01F23/00 ,  A23J3/22 ,  A23J3/14 ,  A23L29/212 ,  A23L27/00 ,  B01F23/53 ,  B01F23/50 ,  B01F27/17 ,  B01F27/70 ,  B01F27/112 ,  B01F31/445 ,  B01F35/92 ,  B01F35/90 ,  B01F101/06

摘要： Systems and methods describe continuously and progressively hydrating material, such as food material for meat analogue products. First, material is provided to be conveyed through a material passage between an exterior tube and a rotating inner shaft, with the rotating inner shaft including one or more agitation and/or progression features. The progression features could be, e.g., a series of imbricated protruding filled paddles arranged in a helical pattern, while the agitation features could take the form of, e.g., unfilled hoops, hooks, or paddles. Concurrent to conveying and hydrating the material through the material passage, a number of lumps, clumps, and/or unhydrated pieces of the material are broken up via one or more agitation features configured to produce uniform hydration and consistent dispersal of the material. Also concurrently or subsequently, water is continuously and/or progressively provided to the material to produce hydrated material particles.

公开(公告)号：US11234445B2

公开(公告)日：2022-02-01

申请号：US16085043

申请日：2017-03-20

申请人： GENCLIS

发明人： Bernard Bihain ,  Virginie Ogier ,  Marie Brulliard ,  Sandrine Jacquenet ,  Benoit Thouvenot ,  Olivier Roitel

IPC分类号： A23J3/00 ,  A23J3/08 ,  A23J3/14 ,  A23L5/20 ,  C07K1/18 ,  A23C9/146 ,  C07K1/22 ,  G01N33/68 ,  A23C9/20 ,  C07K14/415 ,  A23K10/20 ,  B01D15/36 ,  B01D15/38

摘要： The present invention relates to compositions and methods for modulating or detecting allergy in a subject. The invention may be used to reduce allergenicity of compositions, such as food products, or to stimulate immunogenicity of products, such as vaccines by removal of cationic proteins resulting from transcription infidelity. The invention may be used in any mammal such as human.

公开(公告)号：US10477882B1

公开(公告)日：2019-11-19

申请号：US14697482

申请日：2015-04-27

申请人： SOPHIE'S KITCHEN, INC.

发明人： Yao-Hsin Wang

IPC分类号： A23J3/00 ,  A23L1/214 ,  A23L1/00 ,  A23L1/305 ,  A21D2/36 ,  C12P1/02 ,  A23L7/104 ,  A23L33/185 ,  A23J3/14 ,  A23J3/22

摘要： A meat replacement product is provided for elimination diets including vegan diets. Pea protein is combined with konjac and fenugreek. The combination is then subjected to high pressure and temperature in conjunction with an extrusion and texturization process. The resulting product can be used to provide a variety of meat replacements including meatless fish sticks, meatless tuna, and meatless salmon as well as replacements for beef and chicken.

公开(公告)号：US09675100B2

公开(公告)日：2017-06-13

申请号：US14986208

申请日：2015-12-31

申请人： Twin Cups, LLC

发明人： Craig Bennett ,  Nathan Carey ,  Jacob Israelachvili

IPC分类号： A23J3/00 ,  A23L33/19 ,  A23L33/185 ,  A23L2/66 ,  A23L1/305 ,  A23L3/36

CPC分类号： A23L33/19 ,  A23G9/52 ,  A23L2/66 ,  A23L3/36 ,  A23L27/36 ,  A23L33/185 ,  A23L33/21 ,  A23V2002/00

摘要： Both dairy and non-dairy based high protein ingredient systems that are available in either a liquid or dry powder blend. These ingredient system options have been balanced to provide a rich and creamy mouthfeel which can be easily added into a wide array of products to enhance their protein and nutritional levels without creating the sandy or gritty texture that typically forms. The liquid version has already been pasteurized or asceptically packaged for easy incorporation into other liquid products such as smoothies, yogurts, puddings, jells, toppings, fillings, carbonated or still beverages such as juices of milks, ice cream mixes, frozen yogurts and frozen desserts. The powdered version is designed to be easily blended into other dry mixes, batters, baked goods, cereals, dressings, hummus products, breads, and dry dessert mixes, while liquid additive versions may be added to water, milk products such as liquid milk and yogurt, etc.

公开(公告)号：US20160183567A1

公开(公告)日：2016-06-30

申请号：US15049778

申请日：2016-02-22

申请人： KOREA FOOD RESEARCH INSTITUTE

发明人： HEE DON CHOI ,  YUN SOOK KIM ,  HO YOUNG PARK ,  SANG KEUN HA ,  SANG-HOON LEE ,  HEE-DO HONG ,  HA HYUNG KIM ,  HYE SEONG HWANG ,  HEAJIN PARK ,  YONG KON PARK ,  IN WOOK CHOI

IPC分类号： A23L1/015 ,  C07K14/76 ,  A23J3/00 ,  C07K14/77

CPC分类号： A23J3/00 ,  A23L5/20 ,  A23L5/25 ,  A23L15/00 ,  A23L25/00 ,  A23L33/00 ,  A23V2002/00 ,  C07K14/76 ,  C07K14/77

摘要： A method for preparing a low antigenic food, the method including removing a sugar linked to a glycoprotein of an allergenic food. A low antigenic food prepared by removing a sugar linked to a glycoprotein of an allergenic food. A method for preparing a low antigenic glycoprotein, the method including removing a glucose linked to a glycoprotein selected from the group consisting of ovalbumin, ovomucoid, ovotransferrin, β-conglycinin, Ara h1, and Ara h2. A low antigenic glycoprotein prepared by removing a glucose linked to a glycoprotein selected from the group consisting of ovalbumin, ovomucoid, ovotransferrin, β-conglycinin, Ara h1, and Ara h2. A low antigenic food composition including the low antigenic glycoprotein. A low antigenic cosmetic composition including the low antigenic glycoprotein as an active ingredient.

摘要翻译： 一种制备低抗原食物的方法，该方法包括除去与过敏原食物的糖蛋白连接的糖。 通过去除与过敏原食物的糖蛋白连接的糖制备的低抗原食物。 一种制备低抗原性糖蛋白的方法，所述方法包括除去连接至选自卵白蛋白，卵巢粘蛋白，卵转铁蛋白，大豆球蛋白，大豆球蛋白，Ara h1和Ara h2的糖蛋白的葡萄糖。 通过除去连接到选自卵白蛋白，卵类粘蛋白，卵转铁蛋白，大豆球蛋白，大豆球蛋白，Ara h1和Ara h2的糖蛋白的葡萄糖制备的低抗原性糖蛋白。 低抗原性食品组合物，包括低抗原性糖蛋白。 低抗原性化妆品组合物，其包含低抗原性糖蛋白作为活性成分。

公开(公告)号：US20150305389A1

公开(公告)日：2015-10-29

申请号：US14698274

申请日：2015-04-28

申请人： International Dehydrated Foods, Inc.

发明人： Roger Lynn Dake ,  Stephanie Lynch ,  Tobin Scot Powley

IPC分类号： A23L1/315 ,  A23L1/308 ,  A23L2/66 ,  A23J3/00 ,  A23J1/02

摘要： This disclosure provides a high quality protein composition having small particle sizes and the processes of making the same. The compositions are shelf-stable, easy to use and have excellent nutritional values as compared to other protein products. The compositions may be prepared from animal sources, such as chickens or turkeys.

摘要翻译： 本公开提供了具有小粒径的高质量蛋白质组合物及其制备方法。 与其他蛋白质产品相比，组合物是稳定的，易于使用的并且具有优异的营养价值。 组合物可以由动物来源制备，例如鸡或火鸡。