PROTEIN RICH FOOD INGREDIENT FROM BIOMASS AND METHODS OF PREPARATION
The present invention provides a protein material and food ingredient from a sustainable and stable source. The sustainable and stable source of the food or food ingredient is biomass, for example an algal or microbial biomass. The invention discloses that the biomass can be subjected to a series of steps to derive the protein material and food or food ingredient, which has high nutritional content without the unacceptable organoleptic properties that typically accompany proteins and food ingredients from these sources.
1 . A method of producing a protein material comprising, exposing a delipidated biomass that contains a proto-protein to acidic conditions by adjusting the pH of the biomass to a depressed pH of less than 4.5 and holding the pH of the biomass at said depressed pH for at least 10 minutes to convert the proto-protein into the protein material.
2 . The method of claim 1 wherein the pH of the biomass is adjusted to a depressed pH of less than 4.0 and the pH of the biomass is held at said depressed pH for about 30 minutes.
3 . The method of claim 2 wherein the pH of the biomass is adjusted to about 3.5 and the pH is held for about 30 minutes.
4 . The method of claim 2 wherein after adjusting the pH to the depressed pH of less than 4.0 the pH is adjusted to a raised pH of greater than 4.0.
5 . The method of claim 3 wherein after adjusting the pH to the depressed pH of less than 4.0 the pH is adjusted to a raised pH of greater than 4.0.
6 . The method of claim 5 wherein the pH is adjusted to a raised pH of about 4.5.
7 . The method of claim 2 wherein the biomass is exposed to the acidic conditions by contacting the biomass with an inorganic acid.
8 . The method of claim 7 wherein the inorganic acid is sulfuric acid or hydrochloric acid.
9 . The method of claim 2 wherein the biomass is delipidated by subjecting it to mechanical homogenization while in contact with a solvent.
10 . The method of claim 9 wherein the solvent comprises a solvent selected from the group consisting of: ethyl alcohol, isopropyl alcohol, and a mixture of hexane and acetone.
11 . The method of claim 1 wherein the biomass is algal biomass.
12 . The method of claim 10 wherein the biomass is algal biomass.
13 . A method of making a food product comprising combining the protein material produced by the method of claim 1 with a foodstuff to make said food product.
14 . The method of claim 13 wherein the food product is selected from the group consisting of: a breakfast cereal, a snack bar, a soup or stew, a nutrition bar, a binder for bulk artificial meats, an artificial cheese.
15 . The method of claim 14 wherein the food product is a breakfast cereal.
16 . The method of claim 13 wherein the food product is animal feed.
17 . The method of claim 1 wherein less than 25% of the proto-protein molecules have a molecular weight of below 15,000 daltons.
18 . The method of claim 1 wherein the method decreases the ratio of arginine, glutamic acid, or hydroxyproline comprised in the protein material relative to the ratio in the delipidated biomass.
19 . The method of claim 1 further comprising a step of centrifugation and the production of a centrifugation pellet and supernatant, wherein the ratio of arginine in the pellet/supernatant is less than 1.0
20 . The method of claim 1 further comprising a step of centrifugation and the production of a centrifugation pellet and supernatant, wherein the ratio of glutamic acid in the pellet/supernatant is less than 1.0.
21 . A food ingredient comprising:
a protein material derived from biomass by exposing the biomass to acidic conditions the protein material having at least 65% protein content (w/w);
less than 6% lipid content (w/w); and
less than 8% ash content.
22 . The food ingredient of claim 21 wherein the lipids are fatty acids.
23 . The food ingredient of claim 22 wherein the fatty acids are polyunsaturated fatty acids.
24 . The food ingredient of claim 21 wherein the biomass is algal biomass.
25 . The food ingredient of claim 24 wherein the algal protein composition contains at least 75% protein w/w and less than 5% lipid content w/w.
26 . The food ingredient of claim 21 in the form of a powder.