WO2020247363A1 - Compositions nutritionnelles issues de drêches de brasserie et leurs procédés de fabrication - Google Patents

Compositions nutritionnelles issues de drêches de brasserie et leurs procédés de fabrication Download PDF

Info

Publication number
WO2020247363A1
WO2020247363A1 PCT/US2020/035682 US2020035682W WO2020247363A1 WO 2020247363 A1 WO2020247363 A1 WO 2020247363A1 US 2020035682 W US2020035682 W US 2020035682W WO 2020247363 A1 WO2020247363 A1 WO 2020247363A1
Authority
WO
WIPO (PCT)
Prior art keywords
protein
bsg
isolate
protein isolate
solution
Prior art date
Application number
PCT/US2020/035682
Other languages
English (en)
Inventor
David JANOW
Richard Ray
Original Assignee
Axiom Foods, Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Axiom Foods, Inc. filed Critical Axiom Foods, Inc.
Publication of WO2020247363A1 publication Critical patent/WO2020247363A1/fr
Priority to US17/533,571 priority Critical patent/US20220151260A1/en
Priority to US18/390,964 priority patent/US20240114925A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/001—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
    • A23J1/005—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from vegetable waste materials
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
    • A23J1/125—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses by treatment involving enzymes or microorganisms
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B09—DISPOSAL OF SOLID WASTE; RECLAMATION OF CONTAMINATED SOIL
    • B09B—DISPOSAL OF SOLID WASTE NOT OTHERWISE PROVIDED FOR
    • B09B3/00—Destroying solid waste or transforming solid waste into something useful or harmless
    • B09B3/80—Destroying solid waste or transforming solid waste into something useful or harmless involving an extraction step
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B09—DISPOSAL OF SOLID WASTE; RECLAMATION OF CONTAMINATED SOIL
    • B09B—DISPOSAL OF SOLID WASTE NOT OTHERWISE PROVIDED FOR
    • B09B5/00—Operations not covered by a single other subclass or by a single other group in this subclass

Definitions

  • BSG spent grain
  • Some embodiments disclosed herein pertain to methods method of preparing protein isolate from brewers’ spent grain (BSG), compositions comprising BSG, and methods of using BSG for nutritional supplementation.
  • a method of preparing BSG protein isolate is provided.
  • a mixture of BSG in water is prepared.
  • starch in the BSG is digested using an enzyme.
  • the protein is solubilized to provide a protein solution with insoluble fiber.
  • insoluble fiber is removed from the protein solution with insoluble fiber to provide a protein solution.
  • a protein fraction is precipitated from the protein solution.
  • the protein fraction is dried after precipitation to provide the protein isolate.
  • the protein fraction is precipitated from the protein solution by acidifying the protein solution.
  • the enzyme used to digest the starch is a starch enzyme.
  • the BSG in water mixture is sonicated (e.g., during enzymatic treatment).
  • the protein is not treated with a protease.
  • the insoluble fiber is removed from the solution of solubilized protein using a sieve bend filter with or without recirculation of the solution of solubilized protein.
  • insoluble fiber is removed from the solution of solubilized protein by decanting.
  • the protein fraction is treated with hydrogen peroxide thereby providing a protein isolate.
  • the protein fraction is treated with a lipophilic solvent to remove fat from the protein fraction thereby providing a reduced fat protein isolate.
  • Some embodiments pertain to a method of isolating protein and/or fiber from brewers’ spent grain.
  • starch in the BSG is digested.
  • protein from the BSG is solubilized (e.g., using alkaline conditions).
  • insoluble fiber is removed from a solution of the solubilized protein.
  • the protein precipitated.
  • the protein is precipitated by acidifying the solution of the solubilized protein.
  • the protein is spray dried after precipitation.
  • the starch is digested using a starch enzyme.
  • the insoluble fiber is removed from the solution of solubilized protein using a DSM filter with or without recirculation of the solution of solubilized protein.
  • the protein is treated with hydrogen peroxide. In some embodiments, the hydrogen peroxide treatment improves the PDCAAS of the protein.
  • Some embodiments pertain to a BSG protein isolate made by a method as described above or elsewhere herein. Some embodiments pertain to a BSG protein isolate comprising at least 80% protein. Some embodiments pertain to a BSG protein isolate comprising at least 25% fat. Some embodiments pertain to a BSG protein isolate comprising at least 50% protein. In some embodiments, the protein isolate comprises less than 10% fiber. In some embodiments, the Protein Digestibility Corrected Amino Acid Score is equal to or at least about 0.98.
  • the BSG based protein isolate includes greater than or equal to 6.6 mg tryptophan / g protein, greater than 25 mg threonine / g protein, 30 mg isoleucine / g protein, 61 mg leucine / g protein, 48 mg lysine / g protein, 23 mg methionine+cysteine / g protein, 41 mg phenylalanine+tyrosine / g protein, 40 mg valine / g protein, and/or 16 mg histidine / g protein.
  • Some embodiments pertain to a nutritional supplement comprising the protein isolate as described above or elsewhere herein. Some embodiments pertain to a method of supplementing the diet of a subject, the method comprising providing the subject the nutritional supplement as described above or elsewhere herein.
  • Figure 1 is a flow chart for an embodiment of the conversion of a spent grain to useable proteins and fiber.
  • Figure 2 is a table for of complete protein requirement categories for calculating Protein Digestibility Corrected Amino Acid Score (PDCAAS).
  • PDCAAS Protein Digestibility Corrected Amino Acid Score
  • Some embodiments pertain to processes of isolating macronutrients from Brewers’ spent grain (BSG).
  • food grade grain e.g., barley/ rice
  • BSG is the insoluble residue of grain (e.g., barley malt) resulting from the manufacture of wort.
  • Wort is the liquid extracted from the mashing process during the brewing (e.g., of beer, whisky, or the like). Wort contains the sugars, the most important being maltose and maltotriose, that will be fermented by the brewing yeast to produce alcohol.
  • BSG Although it is the main byproduct of the brewing industry, BSG has received little attention as a marketable commodity and is mainly used as animal feed or as a starting point for ethanol production. BSG is prepared in large quantities, but nutritional components of any value are difficult to isolate from the bulk of useable components. Additionally, BSG rots quickly, making its use for purposes other than as, for example, animal feed difficult. Some embodiments disclosed herein solve one or more of these problems or others. Some embodiments pertain to the isolation of nutritional components from BSG (e.g., the proteins, amino acids, starches, sugars, and combinations thereof). In some embodiments, as disclosed elsewhere herein, BSG protein concentrate is prepared by an extraction and precipitation process.
  • an alkaline extraction of BSG is performed followed by an acid precipitation.
  • proteases are used in the processing of BSG protein (and/or other BSG macronutrient products), in other embodiments, advantageously, proteases are not used.
  • a protein concentrate of >80% protein was obtained without the use of proteases.
  • the methods disclosed herein are suitable for BSG that from grains such as barley, wheat, rice, flaxseed, coconut, pumpkin, hemp, pea, chia, lentil, fava, potato, sunflower, quinoa, amaranth, oat, sorghum, millet, teff, combinations thereof, or the like.
  • the term“weight percent,” when referring to a component, is the weight of the component divided by the weight of the composition that includes the component, multiplied by 100%. For example the weight percent of component A when 5 grams of component A is added to 95 grams of component B is 5% (e.g., 5 g A / (5 g A + 95 g B) x 100%).
  • protein isolate is to be interpreted broadly and includes compositions containing protein (including intact proteins, polypeptides, oligopeptides, and/or amino acids) that have been harvested from BSG protein sources.
  • protein isolate includes concentrates and hydrolysates.
  • protein isolate also may include amino acids (whether in monomeric, oligomeric, or polymeric form) that have been concentrated or processed from their native sources via hydrolysis, enzymatic degradation, fermentation, and/or other techniques.
  • a protein isolate comprises at least about 30%, 40%, 50%, 60%, 70%, 80%, 90%, 95%, 100%, protein by weight, or ranges including and/or spanning the aforementioned values.
  • a protein isolate comprises at least about 90% protein by weight.
  • protein concentrate means compositions containing protein (including intact proteins, polypeptides, oligopeptides, and/or amino acids) that have been harvested from naturally occurring protein sources and that have at least 80% protein by weight.
  • protein is to be interpreted broadly and includes intact proteins, polypeptides, oligopeptides, amino acids, and mixtures thereof.
  • the term“subject” is to be interpreted broadly and includes animals, patients, athletes, and infants.
  • the term“animals” is to be interpreted broadly and includes, but is not limited to mammals, such as, humans, mice, rats, cats, dogs, livestock (e.g. pigs, cows), horses, monkeys, and apes, birds (e.g. chickens), reptiles, and amphibians.
  • the term“athlete” is given its ordinary definition and also broadly includes people performing exercise for training, maintaining health, general health improvement, and for rehabilitation.
  • the term“geriatric” is given its plain and ordinary meaning and is intended to include people over the age of 60.
  • dry weight means the weight of a solid, semi- solid, or oil without water.
  • the term“fiber” means a type of carbohydrate that the a subject does not digest. Though most carbohydrates are broken down into sugar molecules, fiber cannot be broken down into sugar molecules, and instead it passes through the body undigested.
  • Some embodiments disclosed herein provide a BSG-based protein isolate (e.g., a protein isolate that is isolated from BSG) that addresses one or more of the foregoing problems. By preparing protein isolate using one or more processes as disclosed herein, an improved protein isolate is provided.
  • BSG macronutrient isolates e.g., carbohydrates and fats fractions in addition to protein
  • compositions that have unique flavor and compositional profiles, with beneficial properties are provided.
  • the disclosed protein isolates or other macronutrient products
  • starch and protein fractions are isolated from the BSG starting materials.
  • the methods disclosed herein allow continuous processing of BSG and isolation of protein materials.
  • BSG is acquired (e.g., as a starting material).
  • the BSG is acquired from a brewing facility.
  • the starch fraction of BSG is separated from the protein fraction of BSG by treating a BSG starting material using one or more of the steps disclosed herein (e.g., material that has not been pretreated to remove macronutrient isolates).
  • the BSG comprises spent grain from one or more of barley, malts, wheat, rice, flaxseed, coconut, corn, rye, pumpkin, hemp, pea, chia, lentil, fava, potato, sunflower, quinoa, amaranth, oat, sorghum, millet, teff, combinations or mixtures thereof, or the like.
  • the product compositions e.g., isolates
  • BSG products e.g., from grains such as barley, malts, wheat, rice, flaxseed, coconut, corn, rye, pumpkin, hemp, pea, chia, lentil, fava, potato, sunflower, quinoa, amaranth, oat, sorghum, millet, teff, combinations or mixtures thereof, or the like).
  • the BSG starting material is provided from or is entirely from a single grain and/or a single brewing source (from the brewing of a specific beverage, e.g., lager beer).
  • more than one BSG type can be used as a starting material (e.g., mixtures of one or more BSG starting materials).
  • BSG from a lager beer brewing process can be mixed with one or more other BSG types (e.g., spent grain from sake) as a starting material for the processes disclosed herein (which result in, for example protein and starch products, as disclosed herein).
  • BSG is used throughout this disclosure to refer to any one of these grains or any mixtures of BSG grain products.
  • BSG should be understood to include spent grain from any one or more of these grain sources (e.g., barley, wheat, rice, flaxseed, coconut, pumpkin, hemp, pea, chia, lentil, fava, potato, sunflower, quinoa, amaranth, oat, sorghum, millet, teff, combinations thereof, or the like).
  • the BSG is grain or grain mixture that is a waste material from the preparation of one or more of the following brewed beverages: Pale Lager, Pilsner, Dark Lager, German Bock, Brown Ale, Pale Ale, India Pale Ale, Porter, Stout, Belgian-Style Ale, Wheat Beer, Wild & Sour Ale, sake, or combinations thereof.
  • the BSG starting material may be from (e.g., is produced by brewing with) a mix of different brewing grains.
  • the BSG is sourced from a brewer’s grain that comprises barley in an amount (by dry weight percent relative to the entire amount of brewer’s grain) that is equal to or at least about: 10%, 30%, 40%, 50%, 60%, 80%, 90%, 95%, 100%, or ranges including and/or spanning the aforementioned values.
  • the BSG is sourced from a brewer’s grain that comprises wheat in an amount (by dry weight percent relative to the entire amount of brewer’s grain) that is equal to or at least about: 5%, 10%, 30%, 40%, 50%, 60%, 80%, 90%, 95%, 100%, or ranges including and/or spanning the aforementioned values.
  • the BSG is sourced from a brewer’s grain that comprises rice in an amount (by dry weight percent relative to the entire amount of brewer’s grain) that is equal to or at least about: 5%, 10%, 30%, 40%, 50%, 60%, 80%, 90%, 95%, 100%, or ranges including and/or spanning the aforementioned values.
  • the BSG is sourced from a brewer’s grain that comprises hops in an amount (by dry weight percent relative to the entire amount of brewer’s grain) that is equal to or at least about: 5%, 10%, 30%, 40%, 50%, 60%, 80%, 90%, 95%, 100%, or ranges including and/or spanning the aforementioned values.
  • the BSG is sourced from a brewer’s grain that comprises corn in an amount (by dry weight percent relative to the entire amount of brewer’s grain) that is equal to or at least about: 5%, 10%, 30%, 40%, 50%, 60%, 80%, 90%, 95%, 100%, or ranges including and/or spanning the aforementioned values.
  • One exemplary embodiment of the processing method may include one or more of the following materials and equipment: BSG (e.g., 100 lbs); Corn (e.g., 100 lbs); Validase BAA; Sodium Hydroxide; Hydrochloric acid (e.g., 35%); Hot water (e.g., at least or approximately 170°); 300 gallon tanks; DSM and pumps/hoses used to recirculate from DSM to tank; colloid mill, pump and piping– make sure to set up the piping with the 2 1»2” line from the feed tank to the rotary lobe pump; empty 55 gallon drum or something similar to hold product in for multiple hours; CIP equipment before the test protocol is started.
  • BSG e.g., 100 lbs
  • Corn e.g., 100 lbs
  • Validase BAA Sodium Hydroxide
  • Hydrochloric acid e.g., 35%
  • Hot water e.g., at least or approximately 170°
  • 300 gallon tanks e.g
  • the method includes a starch conversion step.
  • starch conversion is accomplished using one or more of the following steps and/or pieces of equipment.
  • a colloid mill is used.
  • a pump is attached to the colloid mill to recirculate liquid through an agitating tank (e.g., having a capacity of equal to or at least about: 100 gallons, 200 gallons, 300 gallons, 400 gallons, 500 gallons, or ranges including and/or spanning the aforementioned values).
  • ultrasound amplitude and sonication time have been employed to increase starch yields and conversions.
  • Sonication can be performed using a sonicator.
  • the starch conversion process includes sonication.
  • sonication has an effect on the structure of starch.
  • residual starch may crystallize or re-crystallize in BSG.
  • sonication facilitates break-up and breakdown of the crystals increasing the efficiency of starch conversion.
  • water is provided (e.g., a weight of equal to or at least about: 100 lb, 200 lb, 300 lb, 400 lb, 500 lb, or ranges including and/or spanning the aforementioned values).
  • the water is heated (e.g., to a temperature of equal to or at least about: 100°F, 110°F, 120°F, 130°F, 140°F, 150°F, 160°F, 170°F, 180°F, 190°F, 200°F, 210°F, 212°F, or ranges including and/or spanning the aforementioned values).
  • the weight percent of water compared to the total amount of dry ingredients is equal to or less than about: 50%, 60%, 70%, 80%, 90%, 99%, or ranges including and/or spanning the aforementioned values.
  • validase is provided (e.g., a weight of equal to or at least about: 1 lb, 2 lb, 3 lb, 4 lb, 5 lb, or ranges including and/or spanning the aforementioned values).
  • the validase is mixed in the water for the starch conversion step.
  • BSG is provided (e.g., a weight of equal to or at least about: 25lb, 50lb, 75lb, 100 lb, 200 lb, 300 lb, 400 lb, 500 lb, or ranges including and/or spanning the aforementioned values).
  • the BSG is mixed in the water for the starch conversion step.
  • the weight percent of BSG in water is equal to or less than about: 1%, 2%, 3%, 4%, 5%, 20%, 30%, 40%, 50%, or ranges including and/or spanning the aforementioned values.
  • the weight percent of BSG in the water ranges from 5% to 20%, 1% to 50%, 20% to 50%, etc.
  • the weight percent of enzyme in the water is equal to or less than about: 5%, 4%, 3%, 2%, 1%, 0.5%, 0.25%, 0.1%, or ranges spanning and/or including the aforementioned values.
  • the weight percent of enzyme in the water ranges from 5% to 1%, 1% to 0.1%, etc.
  • validase may be used as a starch enzyme.
  • different starch enzymes or additional starch enzymes may be used (e.g., mixtures of more than one or more different starch enzymes with or without validase).
  • the starch enzyme e.g., validase, etc.
  • the starch enzyme is provided to convert BSG starch into shorter oligosaccharides, monosaccharides, or disaccharides.
  • a single starch enzyme is used.
  • a mixture of starch enzymes is used.
  • the enzyme(s) is an alpha- amylase.
  • the starch enzyme is selected from one or more of validase, cellulase, galactosidase, and glucanase.
  • the enzyme is an ⁇ -amylase (e.g., DSM Maxamyl HT, or the like).
  • ⁇ -amylase e.g., DSM Maxamyl HT, or the like.
  • one or more of the following enzymes are used in the process Maximal HT, Hemicellulase 90, Filtrase® NL, Cellulase A3, Alpha Galactosidase DS30, pullulanase, or combinations thereof.
  • the enzyme is provided (e.g., a weight of equal to or at least about: 1 lb, 2 lb, 3 lb, 4 lb, 5 lb, or ranges including and/or spanning the aforementioned values).
  • the enzyme is mixed in the water.
  • a starch degrading enzyme is added to water after the water has been heated (as disclosed herein).
  • BSG is provided (e.g., a weight of equal to or at least about: 25lb, 50lb, 75lb, 100 lb, 200 lb, 300 lb, 400 lb, 500 lb, or ranges including and/or spanning the aforementioned values).
  • starch enzyme is added (to the water or to the water BSG mixture) to provide a solution having a weight ratio % of enzyme relative to the BSG starting material that is or will be equal to or less than about: 1.5%, 1.0%, 0.5%, 0.2%, 0.163%, 0.11%, 0.1%, 0.05%, 0.025%, 0.01% or ranges including and/or spanning the aforementioned values.
  • the enzyme is added to water, then the BSG is added to the enzyme mixture.
  • the BSG is added to water, then the starch enzyme is added to the BSG mixture.
  • the BSG is added to water, the starch enzyme is added to water, then the BSG and enzyme water mixtures are combined.
  • the mixture of water, enzyme, and BSG is mixed.
  • the water mixture e.g., including the BSG and enzyme
  • agitated using stirring e.g., a baffle is used to increase mixing.
  • any agitation system that is configured to reduces particle size of solid particles may be used.
  • the agitator used is on that is configured to provide non-fiber particles having an average diameter of equal to or less than about: 500 mm, 250 mm, 100 mm, 50 mm, 10 mm, 1 mm, or ranges including and/or spanning the aforementioned values.
  • the mixture is circulated through a high-sheer mixer.
  • the mixture is recirculated through a colloid mill to an agitating tank.
  • a colloid mill can be used to reduce the particle size of the solid in suspension in a liquid.
  • the colloid mill works on the rotor-stator principle with a rotor that turns at high speeds (2000 - 18000 RPM).
  • the colloid mill increases the stability of suspensions and emulsions, but can also be used to reduce the particle size of solids in suspensions.
  • the recirculation process is carried out for a period of time (e.g., 30 minutes, 1 hour, 2 hours, 3 hours, 4 hours, 5 hours, or ranges including and/or spanning the aforementioned values).
  • the water is heated during the agitation and/or recirculation process (e.g., to a temperature of equal to or at least about: 100°F, 110°F, 120°F, 130°F, 140°F, 150°F, 160°F, 170°F, 180°F, 190°F, 200°F, 210°F, 212°F, or ranges including and/or spanning the aforementioned values).
  • the reaction mixture is cooled (e.g., to a temperature of less than or equal to about: 100°F, 95°F, 90°F, 85°F, 80°F, 75°F, or ranges including and/or spanning the aforementioned values).
  • the BSG starch products can be isolated.
  • the BSG starch products include one or more of maltose, glucose, sucrose and various branched carbohydrates.
  • sugars of variable dextrose equivalents (DE) are produced. These sugars can be isolated and used as food additives and in nutritional compositions as disclosed herein.
  • the enzymatic treatment converts starch to maltose.
  • the sugar product e.g., maltose or other shorter chain sugars
  • the sugar product has a DE of at least about 15 and up to less than or equal to 25 DE and/or up to less than or equal to 45 DE.
  • the enzymatic degradation of the brewer’s grain based starting material is performed for a period of time sufficient to provide a DE of greater than or equal to about: 7, 15, 23, 24, 25, 43, 65, or ranges including and/or spanning the aforementioned values.
  • these starch products are isolated (e.g., by drying, etc.) for use in food products as disclosed elsewhere herein.
  • protein is extracted.
  • additional water is provided (e.g., a weight of equal to or at least about: 100 lb, 200 lb, 300 lb, 400 lb, 500 lb, or ranges including and/or spanning the aforementioned values).
  • no additional water is added after cooling the starch containing mixture.
  • the weight percent of protein fraction in the water is adjusted to be equal to or less than about: 1%, 2%, 3%, 4%, 5%, 20%, 30%, or ranges including and/or spanning the aforementioned values.
  • the weight percent of the BSG protein fraction in the water ranges from 5% to 20%, 1% to 30%, 20% to 30%, etc.
  • the pH of the water comprising treated starch is adjusted to provide an alkaline solution (e.g., a pH of equal to or at least about: 7.5, 8, 9, 10, 11, 12, or ranges including and/or spanning the aforementioned values).
  • adjusting the pH the protein fraction becomes soluble in solution, leaving a suspension of insoluble fiber.
  • the pH is adjusted using NaOH or another base (e.g., KOH, etc.).
  • the reaction mixture is mixed with the alkaline solution and the pH is adjusted to provide an alkaline solution (e.g., a pH of equal to or at least about: 7.5, 8, 9, 10, 11, 12, or ranges including and/or spanning the aforementioned values).
  • a protease enzyme is added in addition to or as an alternative to an alkaline solution (e.g., a pH or equal to or at least about: 7, 8, 9, or ranges including and/or spanning the aforementioned values, or alkaline pH solutions as disclosed elsewhere herein.
  • a protease enzyme is added to the alkaline solution.
  • a protease enzyme is not used and just an alkaline solution is used to hydrolyze the protein fraction (e.g., a pH or equal to or at least about 10 or alkaline pH solutions as disclosed elsewhere herein).
  • the protease may be an alkaline protease, neutral protease, or combination thereof.
  • the protease is an endoprotease (e.g., a serine endoprotease).
  • the protease is an exoprotease.
  • the weight ratio % of added protease (based on total dry protein weight) is less than or equal to about: 0.005%, 0.01 %, 0.02%, 0.05%, 0.1 %, 0.5%, 1.0%, or ranges including and/or spanning the aforementioned values.
  • fiber is removed from the mixture.
  • the alkaline reaction mixture is filtered and/or decanted.
  • filtration and/or decanting removes insoluble fiber residues.
  • the filtration is performed under a continuous recycling process where solids are removed and the filtrate is then re-filtered.
  • the alkaline reaction mixture is filtered using a sieve bend filter.
  • the filtrate is collected and pumped back over the filter in a recirculation product until the solids (all or substantially all) have been removed from the alkaline reaction mixture.
  • other conventional filtration means can be used.
  • the cake is collected from the filter and/or from the decanted solution.
  • the insoluble fiber is isolated (e.g., by further filtration of the decanted liquid and/or by drying) and is used as a food or drink additive.
  • a sieve bend filter may be used to remove fiber.
  • DSM Dutch State Mines
  • filter screens are also known as sieve bends, after Dutch State Mines, who introduced the sieve bend as a static sizing screen having ten times greater capacity than conventional vibrating screens. They are mainly used for liquid/solid separation and manufactured to suit a wide range of industries such as Sugar, Coal Mining & Quarrying, Mineral Processing, Cement, and Industrial & Urban Effluent Treatment.
  • Sieve bend screens are also used as a pre-filter in urban & industrial waste treatment plants to improve the performance of the clarifier by drastically reducing the load.
  • the DSM filters used for the fiber separation have a pore size of equal to or less than about: 0.001”, 0.005”, 0.008”, 0.01”, 0.015”, 0.02”, 0.05”, 0.10” or ranges including and/or spanning the aforementioned values.
  • the filtrate is allowed to settle for a period of time (e.g., 30 minutes, 45 minutes, 1 hour, 2 hours, 3 hours, 4 hours, 5 hours, or ranges including and/or spanning the aforementioned values).
  • the liquid is decanted to remove these additional fiber sediments.
  • the solution primarily comprises sugar, protein, and fats from the BSG.
  • insoluble fibers pass through the sieve bend filter.
  • the fibers will drop out and form a cake.
  • decanting the top layer allows more efficient removal of the fiber and/or provided an additional or alternative method for removing fiber.
  • fiber can be reduced from equal to or over about 30%, 27%, or 25% to less than or equal to about: 5%, 4%, 3%, 2.5%, 2%, 1.5%, 1.0%, or ranges including and/or spanning the aforementioned values.
  • the process for separation removes fiber from the protein product at an efficiency (e.g., percent reduction) of greater than or equal to about: 45%, 60%, 80%, 95%, 98%, 99%, 99.5%, or ranges spanning and/or including the aforementioned values.
  • efficiency e.g., percent reduction
  • decanting can be used to remove the insoluble fibers from the solubilized protein fraction.
  • the decanted liquid, the filtrate, and/or supernatant comprising the protein fraction isolated is (e.g., transferred to new clean tank).
  • this separated liquid (comprising degraded starch sugars, protein, and fats from the BSG) is acidified.
  • the pH of the separated liquid is adjusted to provide an acidic solution (e.g., a pH of less than or equal to about: 6.5, 6.0, 5.5, 5.0, 4.5, 4.4, 4.0, 3.5, 3.0, 2.5, or ranges including and/or spanning the aforementioned values).
  • the separated liquid (comprising sugar, protein, and fats from the BSG) is acidified with HCl.
  • acidification causes proteins to precipitate from the solution.
  • the proteins comprise albumin proteins, globulin proteins, hordein proteins, and/or glutelin proteins.
  • the filtrate is held for a period of time without agitation (e.g., 2 hours, 4 hours, 8 hours, 12 hours, or ranges including and/or spanning the aforementioned values).
  • the top layer of liquid e.g., the supernatant
  • the top layer of liquid is removed (e.g., by decanting, etc.).
  • the bottom layer (comprising the precipitated proteins) is combined with additional acidic water (e.g., having a pH of less than or equal to about: 6.5, 6.0, 5.5, 5.0, 4.5, 4.4, 4.0, 3.5, 3.0, 2.5, or ranges including and/or spanning the aforementioned values).
  • additional acidic water e.g., having a pH of less than or equal to about: 6.5, 6.0, 5.5, 5.0, 4.5, 4.4, 4.0, 3.5, 3.0, 2.5, or ranges including and/or spanning the aforementioned values.
  • the water is removed from the precipitated proteins.
  • the top aqueous layer (comprising water, sugars, and soluble fibers) is removed and the spray dried.
  • the residue of the spray drying includes sugars and soluble fibers that can be processed further for consumption.
  • the resulting protein powder (or suspension of protein in water) is added to water for additional processing.
  • the protein in the protein/water mixture has a weight percent of equal to or less than about: 5%, 10%, 15%, 16%, 17%, 20%, 25%, or ranges spanning and/or including the aforementioned values.
  • to the protein water solution is added hydrogen peroxide (e.g., 34% FOOD GRADE H2O2).
  • the weight percent of hydrogen peroxide solution relative to the full solution is equal to or less than: 0.01%, 0.05%, 0.07%, 0.08%, 0.1%, or ranges spanning and/or including the aforementioned values.
  • the mixture is agitated for a period of time (e.g., equal to or less than 10 minutes, 15 minutes, 20 minutes, 25 minutes, 40 minutes, 1 hour, 2 hours, or ranges including and/or spanning the aforementioned values).
  • the mixture is heated (e.g., to a temperature of equal to or at least about: 100°F, 110°F, 120°F, 125°F, 130°F, 135°F, 140°F, 150°F, 160°F, 170°F, 180°F, 190°F, 200°F, 210°F, 212°F, or ranges including and/or spanning the aforementioned values).
  • the solution is pasteurized.
  • the pasteurization step is performed at elevated temperature (e.g., to a temperature of equal to or at least about: 170°F, 180°F, 190°F, 195°F, 200°F, 210°F, 212°F, or ranges including and/or spanning the aforementioned values).
  • the proteins are dried. In some embodiments, the proteins are dried by spray drying, drum drying, or by other drying techniques. In some embodiments, the proteins are dried at elevated temperature.
  • a solvent e.g., hexane
  • fat can be reduced from equal to or over 30%, 20%, 17%, or 15% to less than or equal to about: 6%, 5.7%, 5%, 4%, 3%, 2.5%, 2%, 1.5%, 1.0%, or ranges including and/or spanning the aforementioned values.
  • the process for separation removes fiber from the protein product at an efficiency (e.g., percent reduction) of greater than or equal to about: 45%, 60%, 80%, 95%, 98%, 99%, 99.5%, or ranges spanning and/or including the aforementioned values.
  • the protein is increased to equal to or at least about 85%, 75%, 65%, 60%, (or ranges including and/or spanning the aforementioned values) from less than or equal to about 55%, 45%.
  • solvent treatment is not performed.
  • a stable protein fraction can be isolated along with residual fats from the BSG.
  • the fat is left in the protein to provide additional beneficial nutritional benefit.
  • the fat content of the protein isolate is equal to or at least about: 35%, 30%, 25%, 20%, 15%, or ranges including and/or spanning the aforementioned values.
  • the protein isolate from the BSG (e.g., that has been treated to remove fats) has a shelf life of equal to or at least about: 6 months, 9 months, 1 year, 2 years, or ranges spanning and/or including the aforementioned values. In some embodiments, the protein isolate from the BSG (e.g., that has been treated to remove fats) has a shelf life relative to the BSG that is improved by equal to or at least about: 10 times, 50 times, or 100 times, 1000 times, or ranges spanning and/or including the aforementioned values.
  • the dried fat and protein mixture has a shelf life of equal to or at least about: 6 months, 9 months, 1 year, 2 years, or ranges spanning and/or including the aforementioned values. In some embodiments, the dried fat and protein mixture from the BSG has a shelf life relative to the BSG that is improved by equal to or at least about: 10 times, 50 times, or 100 times, 1000 times, or ranges spanning and/or including the aforementioned values.
  • a protein with a PDCAAS score of equal to or at least about: 0.85, 0.90, 0.95, 0.97, 0.98, 0.99, 0.999, 1.0, or ranges including and/or spanning the aforementioned values is provided.
  • hydrogen peroxide can be used to treat the protein.
  • treatment of the protein with hydrogen peroxide (and/or other protein isolation methods as disclosed herein) improves the PDCAAS of the BSG protein.
  • This unexpectedly improved property marks improved digestibility (and/or increased nutritional value) for these plant proteins.
  • using the hydrogen peroxide treatment (and/or other protein isolation methods disclosed herein) a BSG-based protein with a PDCAAS score of equal to or at least about: 0.85, 0.90, 0.95, 0.97, 0.98, 0.99, 0.999, 1.0, or ranges including and/or spanning the aforementioned values is provided.
  • the PDCAAS is increased by equal to or at least about: 15%, 10%, 5%, 2.5%, or ranges including and/or spanning the aforementioned values.
  • a BSG-based protein with a digestibility score of equal to or at least about: 0.85, 0.90, 0.95, 0.97, 0.98, 0.99, 0.999, 1.0, or ranges including and/or spanning the aforementioned values is provided.
  • the digestibility is increased by equal to or at least about: 15%, 10%, 5%, 2.5%, or ranges including and/or spanning the aforementioned values. This unexpectedly improved property marks improved nutrition from the disclosed protein isolates.
  • Various embodiments of the protein isolates are characterized by a complete amino acid profile for older children, adolescents, and adults (ages 3 and up, e.g., older child through adult). Some embodiments of the protein isolates are characterized by a complete amino acid profile for children 6 months of age to 3 years of age. Some embodiments of the protein isolates are characterized by a complete amino acid profile for infants from birth to 6 months of age. Some embodiments of the protein isolates are characterized by greater than or equal to 23 milligrams of sulfur-containing amino acids (cysteine+methionine) per gram of protein. Some embodiments of the protein isolates are characterized by an in vitro Protein Digestibility of at least 0.98, and a PDCAAS value of at least 0.98.
  • the protein concentrates having an in vitro Protein Digestibility of at least 0.99 and a PDCAAS value of at least 0.99, and further includes embodiments of the protein concentrates having an in vitro Protein Digestibility of 1.0 and a PDCAAS value of 1.0.
  • the protein concentrates are characterized by a complete amino acid profile for children ages 6 months to 3 years and greater than or equal to 27 milligrams of sulfur-containing amino acids (cysteine+methionine) per gram of protein.
  • the BSG based protein isolate includes greater than or equal to 6.6 mg tryptophan / g protein, greater than 25 mg threonine / g protein, 30 mg isoleucine / g protein, 61 mg leucine / g protein, 48 mg lysine / g protein, 23 mg methionine+cysteine / g protein, 41 mg phenylalanine+tyrosine / g protein, 40 mg valine / g protein, and/or 16 mg histidine / g protein.
  • the BSG based protein isolate includes greater than or equal to 8.5 mg tryptophan / g protein, greater than 31 mg threonine / g protein, 32 mg isoleucine / g protein, 66 mg leucine / g protein, 57 mg lysine / g protein, 27 mg methionine+cysteine / g protein, 52 mg phenylalanine+tyrosine / g protein, 43 mg valine / g protein, and/or 20 mg histidine / g protein.
  • the BSG based protein isolate includes greater than or equal to 17 mg tryptophan / g protein, greater than 44 mg threonine / g protein, 55 mg isoleucine / g protein, 96 mg leucine / g protein, 69 mg lysine / g protein, 33 mg methionine+cysteine / g protein, 94 mg phenylalanine+tyrosine / g protein, 55 mg valine / g protein, and/or 21 mg histidine / g protein.
  • PDCAAS is a method of gauging protein quality.
  • PDCAAS was adopted by the U.S. Food and Drug Administration and the Food and Agricultural Organization of the United Nations/World Health Organization in 1993 as the preferred method to determine protein quality.
  • PDCAAS is calculated by multiplying the “Protein Digestibility” for a protein composition by the composition's“Amino Acid Score”.
  • the Federal Register, Jan. 6, 1993, Vol. 58, No. 3, P. 2194 provides a standard listing of common protein Digestibility Scores, based on animal studies, and protein concentrate is identified on the Federal Register with a Protein Digestibility of 0.94.
  • Protein Digestibility can be analyzed via an in vitro analysis technique, as described in U.S. Pat. No. 9,738,920, which is incorporated by reference herein in its entirety.
  • the digestibility score derived from this in vitro technique which involves enzymatically digesting a protein containing sample to simulate digestion that would occur inside a mammalian body, is referred to herein as in vitro Protein Digestibility.
  • the in vitro Protein Digestibility analysis can be performed commercially by Medallion Labs (General Mills; Minneapolis, Minn.).
  • Medallion Labs provides the in vitro Protein Digestibility as a “ASAP—Quality Score” (Animal-Safe Accurate Protein Quality Score).
  • the in vitro Protein Digestibility uses enzymatic digestion steps similar to stomach and small intestine for protein digestion. For each cleavage of a protein backbone by an enzyme, an alpha-amino nitrogen (primary amine) is exposed which is reactive to the colorimetric reagent, ninhydrin, and allows for quantification of the digestion reaction.
  • the analysis entails a pepsin digestion at a pH of 2, followed by a trypsin/chymotrypsin digestion at a pH of 7.5, followed by a TCA precipitation and centrifugation, followed by the reaction of the resulting supernatant with ninhydrin. Quantification is done by absorbance spectroscopy.
  • the other component to PDCAAS calculation is Amino Acid Score.
  • the Amino Acid Score compares a protein’s eleven Essential Amino Acids: Histidine, Isoleucine, Leucine, Lysine, Methionine+Cysteine (the sulfur-containing amino acids), Phenylalanine+Tyrosine (aromatic amino acids), Threonine, Tryptophan, and Valine, with the recommended essential amino acid protein profiles of The Food and Agricultural Organization of the United Nations/World Health Organization (1985), which vary depending on factors like age, weight, gender, and other criteria.
  • Amino acid contents and Amino Acid Scores for the protein concentrates are analyzed using Official Method 988.12 (for amino acids, other than tryptophan) or 988.15 (for tryptophan), as published Official Methods of Analysis of AOAC International, 20th Edition (2016), Gaithersburg, Md.
  • the final formula to determine PDCAAS for a protein concentrate multiplies the Amino Acid Score times the Protein Digestibility.
  • the PDCAAS for a protein concentrate having an Amino Acid Score of 0.71 and a Protein Digestibility of 0.94 obtained from the previously identified Federal Register reference
  • would be calculated as follows: Amino Acid Score 0.71 ⁇ Protein Digestibility 0.94 0.66 PDCAAS.
  • Commercial plant-based protein concentrates typically are deficient in sulfur- containing amino acids (Cysteine+Methionine) and/or tryptophan with Amino Acid Scores ranging from 0.65 to 0.73 for children aged 6 months to 3 years.
  • a protein isolate with an Amino Acid Score of equal to or at least about: 0.85, 0.90, 0.95, 0.97, 0.98, 0.99, 0.999, 1.0, or ranges including and/or spanning the aforementioned values is provided.
  • the Amino Acid Score is increased by equal to or at least about: 15%, 10%, 5%, 2.5%, or ranges including and/or spanning the aforementioned values. This unexpectedly improved property marks improved digestibility.
  • the terms“site of generation” or“generation site” refer to the site where the device for the generation of BSG is located. In one embodiment exemplified herein, the generation site includes a brewery.
  • the methods and equipment disclosed herein are suitable for use in close proximity to the generation point of the BSG.
  • the methods can be performed proximal to the site where the BSG is produced.
  • this can reduce the opportunity for BSG rot.
  • the terms“close proximity” and“proximal” are used to refer to the relative locations of the generation site and the use site when the two sites are within a distance that allows for the BSG to travel the distance within a half-life of its decomposition.“Half-life” of a decomposition is understood to be the amount of time it takes for one half of the material present to undergo decomposition to the point where it is unusable and/or unprocessable as a food product.
  • the half-life for any given composition will depend on the conditions under which the BSG is generated and/or stored. Thus, for example, the temperature, concentration, and presence of impurities or bacteria will all tend to affect the half-life of a BSG composition.
  • the distance between the generation site and the protein extraction site may be defined in terms of the half-life and a length of time required for delivery, rather than simply in terms of physical displacement.
  • the physical displacement between a generation site and protein extraction site that are in close proximity may vary depending on the half-life of the composition being delivered between the two sites and the rate at which the composition is delivered. Accordingly factors affecting both the rate of composition transfer and factors affecting the half-life will all affect the maximum physical displacement permissible for the two sites to remain in close proximity.
  • the on-site generation methods provide a number of advantages over known processes. Initially, because the produced BSG can be used without further substantial purification or stabilization, there is no need for storage or shipping. In addition, eliminating the need for a shipping BSG ultimately saves costs by increasing the yield.
  • a protein isolate is provided.
  • the protein isolate is a vegetarian or vegan protein isolate.
  • a BSG-based protein isolate is provided.
  • at least a portion of the protein isolates provided herein is provided from a BSG-based protein isolate.
  • mixtures of various plant proteins e.g., from white rice, brown rice, rice bran, flaxseed, coconut, pumpkin, hemp, pea, chia, lentil, fava, potato, sunflower, quinoa, amaranth, oat, wheat, etc.
  • the protein isolate is derived solely from BSG (and/or lacks plant proteins that were not subjected to brewing processes). In some embodiments, as disclosed elsewhere herein, the protein isolate may be isolated from organic plant sources and or organically certifiable plant sources. In some embodiments, the BSG-based protein isolate has improved properties, including one or more of improved digestibility, improved PDCAAS, and/or a beneficial amino acid profile. In some embodiments, the source of protein within the nutritional supplement consists only of BSG-based protein isolate.
  • the protein isolate (e.g., BSG-based protein isolate) comprises the branched chain amino acids (BCAAs) leucine, isoleucine, and valine.
  • BCAAs branched chain amino acids
  • the amount of leucine (in mg) per gram of protein in the protein isolate is less than or equal to about: 115, 110, 100, 96, 95, 90, 85, 80, 75, 70, 66, 61, 60, 50, 40, 30, 20, 10, or ranges including and/or spanning the aforementioned values.
  • each gram of protein in the protein isolate may comprise between about 80 mg and about 90 mg, about 75 mg and about 85 mg, about 90 mg and about 95 mg, about 95 mg and about 110 mg, or about 100 mg and about 115 mg of leucine.
  • the amount of isoleucine (in mg) per gram of protein in the protein isolate is less than or equal to about: 70, 60, 55, 50, 45, 40, 35, 32, 30, 20, 10, or ranges including and/or spanning the aforementioned values.
  • each gram of protein in the protein isolate may comprise between about 10 mg and about 30 mg, about 20 mg and about 30 mg, about 45 mg and about 35 mg, about 30 mg and about 50 mg, about 40 mg and about 50 mg, about 50 mg and about 60 mg, or about 60 mg and about 70 mg of isoleucine.
  • the amount of valine (in mg) per gram of protein in the protein isolate is less than or equal to about: 70, 65, 60, 55, 50, 43, 40, 30, 20, 10, or ranges including and/or spanning the aforementioned values.
  • each gram of protein in the protein isolate may comprise between about 0 mg and about 10 mg, about 10 mg and about 30 mg, about 20 mg and about 40 mg, about 10 mg and about 60 mg, about 30 mg and about 40 mg, about 30 mg and about 50 mg, about 55 mg and about 65 mg, about 50 mg and about 70 mg, or about 60 mg and about 70 mg of valine.
  • the protein isolate (e.g., BSG-based protein isolate) comprises the sulfur-containing amino acids cysteine and methionine.
  • the amount of cysteine (in mg) per gram of protein in the protein isolate is less than or equal to about: 40, 35, 30, 25, 20, 15, 10, 5, or ranges including and/or spanning the aforementioned values.
  • each gram of protein in the protein isolate may comprise between about 0 mg and about 5 mg, about 5 mg and about 10 mg, about 10 mg and about 20 mg, or about 25 mg and about 35 mg of cysteine.
  • the amount of methionine (in mg) per gram of protein in the protein isolate is less than or equal to about: 40, 35, 30, 25, 20, 10, or ranges including and/or spanning the aforementioned values.
  • each gram of protein in the protein isolate may comprise between about 0 mg and about 10 mg, about 10 mg and about 30 mg, about 25 mg and about 35 mg, or about 25 mg and about 40 mg of methionine.
  • the BSG-based protein isolate comprises the aromatic amino acids phenylalanine and tyrosine.
  • the amount of phenylalanine (in mg) per gram of protein in the protein isolate is less than or equal to about: 80, 70, 60, 55, 50, 45, 40, 35, 30, 20, 10, or ranges including and/or spanning the aforementioned values.
  • each gram of protein in the protein isolate may comprise between about 0 mg and about 10 mg, about 10 mg and about 20 mg, about 20 mg and about 30 mg, about 30 mg and about 40 mg, about 40 mg and about 50 mg, about 50 mg and about 60 mg, or about 60 mg and about 70 mg of phenylalanine.
  • the amount of tyrosine (in mg) per gram of protein in the protein isolate is less than or equal to about: 80, 70, 60, 50, 45, 40, 35, 30, 20, 10, 5, or ranges including and/or spanning the aforementioned values.
  • each gram of protein in the protein isolate may comprise between about 0 mg and about 5 mg, about 5 mg and about 20 mg, about 20 and about 50 mg, about 20 mg and about 35 mg, about 35 mg and about 45 mg, about 45 mg and about 50 mg, or about 45 mg and about 60 mg of tyrosine.
  • the BSG-based protein isolate comprises lysine, threonine, tryptophan, histidine, arginine, serine, alanine, proline, glycine, glutamic acid, and aspartic acid.
  • the amount of lysine (in mg) per gram of protein in the protein isolate is less than or equal to about: 110, 100, 90, 80, 70, 69, 60, 57, 55, 50, 48, 45, 40, 35, 30, 25, 20, 10, or ranges including and/or spanning the aforementioned values.
  • each gram of protein in the protein isolate may comprise between about 0 mg and about 30 mg, about 20 mg and about 30 mg, about 20 mg and about 35 mg, about 35 mg and about 45 mg, about 45 mg and about 55 mg, about 55 mg and about 70 mg, or about 10 mg and about 50 mg of lysine.
  • the amount of threonine (in mg) per gram of protein in the protein isolate is less than or equal to about: 80, 70, 60, 50, 45, 44, 40, 35, 31, 30, 25, 20, 10, or ranges including and/or spanning the aforementioned values.
  • each gram of protein in the protein isolate may comprise between about 0 mg and about 10 mg, about 10 mg and about 20 mg, about 20 mg and about 30 mg, about 30 mg and about 40 mg, about 40 mg and about 50 mg, about 50 mg and about 60 mg, about 60 mg and about 70 mg, or about 70 mg and about 80 mg of threonine.
  • the amount of tryptophan (in mg) per gram of protein in the protein isolate is less than or equal to about: 60, 50, 40, 30, 20, 17, 10, 8, 6, 5, or ranges including and/or spanning the aforementioned values.
  • each gram of protein in the protein isolate may comprise between about 0 mg and about 10 mg, about 10 mg and about 20 mg, about 10 mg and about 30 mg of tryptophan.
  • the amount of histidine (in mg) per gram of protein in the protein isolate is less than or equal to about: 40, 30, 25, 21, 20, 16, 15, 10, 5, or ranges including and/or spanning the aforementioned values.
  • each gram of protein in the protein isolate may comprise between about 0 mg and about 5 mg, about 5 mg and about 15 mg, about 15 mg and about 25 mg, or about 25 mg and about 40 mg of histidine.
  • the amount of arginine (in mg) per gram of protein in the protein isolate is less than or equal to about: 90, 85, 80, 75, 70, 65, 60, 50, 40, 30, 20, 10, or ranges including and/or spanning the aforementioned values.
  • each gram of protein in the protein isolate may comprise between about 0 mg and about 10 mg, about 10 mg and about 20 mg, about 20 mg and about 30 mg, about 30 mg and about 40 mg, about 40 mg and about 50 mg, about 50 mg and about 60 mg, about 60 mg and about 70 mg, about 70 mg and about 80 mg, or about 80 mg and about 90 mg of arginine.
  • the amount of serine (in mg) per gram of protein in the protein isolate is less than or equal to about: 80, 70, 60, 55, 50, 45, 40, 30, 20, 10, or ranges including and/or spanning the aforementioned values.
  • each gram of protein in the protein isolate may comprise between about 0 mg and about 10 mg, about 10 mg and about 30 mg, about 10 mg and about 40 mg, about 30 mg and about 50 mg, about 40 mg and about 55 mg, about 45 and about 55 mg, about 50 mg and about 65 mg of serine.
  • the amount of alanine (in mg) per gram of protein in the protein isolate is less than or equal to about: 65, 60, 55, 50, 45, 40, 30, 20, 10, or ranges including and/or spanning the aforementioned values.
  • each gram of protein in the protein isolate may comprise between about 0 mg and about 10 mg, about 10 mg and about 20 mg, about 20 mg and about 30 mg, about 30 mg and about 40 mg, about 40 mg and about 50 mg, or about 50 mg and about 60 mg of alanine.
  • the amount of proline (in mg) per gram of protein in the protein isolate is less than or equal to about: 80, 70, 60, 55, 50, 45, 40, 35, 30, 20, 10, or ranges including and/or spanning the aforementioned values.
  • each gram of protein in the protein isolate may comprise between about 0 mg and about 10 mg, about 10 mg and about 20 mg, about 20 mg and about 30 mg, about 30 mg and about 40 mg, about 40 mg and about 50 mg, about 50 mg and about 60 mg, or about 60 mg and about 70 mg of proline.
  • the amount of glycine (in mg) per gram of protein in the protein isolate is less than or equal to about: 80, 70, 60, 55, 50, 45, 40, 30, 20, 10, or ranges including and/or spanning the aforementioned values.
  • each gram of protein in the protein isolate may comprise between about 0 mg and about 10 mg, about 10 mg and about 20 mg, about 20 mg and about 30 mg, about 30 mg and about 40 mg, about 40 mg and about 50 mg, or about 50 mg and about 60 mg of glycine.
  • the amount of glutamic acid (in mg) per gram of protein in the protein isolate is less than or equal to about: 200, 190, 180, 175, 170, 165, 160, 150, 140, 130, 120, 110, 100, 90, 80, 70, 60, 50, 40, 30, 20, 10, or ranges including and/or spanning the aforementioned values.
  • each gram of protein in the protein isolate may comprise between about 0 mg and about 10 mg, about 10 mg and about 20 mg, about 20 mg and about 30 mg, about 30 mg and about 40 mg, about 40 mg and about 50 mg, about 50 mg and about 60 mg, about 60 mg and about 70 mg, about 70 mg and about 80 mg, about 80 mg and about 90 mg, about 90 mg and about 100 mg, about 100 mg and about 110 mg, about 110 mg and about 120 mg, about 120 mg and about 130 mg, about 130 mg and about 140 mg, about 140 mg and about 150 mg, about 150 mg and about 160 mg, about 160 mg and about 170 mg, about 170 mg and about 180 mg, about 180 mg and about 190 mg, or about 190 mg and about 200 mg of glutamic acid.
  • the amount of aspartic acid (in mg) per gram of protein in the protein isolate is less than or equal to about: 120, 110, 100, 95, 90, 85, 80, 75, 70, 60, 50, 40, 30, 20, 10, or ranges including and/or spanning the aforementioned values.
  • each gram of protein in the protein isolate may comprise between about 0 mg and about 10 mg, about 10 mg and about 20 mg, about 20 mg and about 30 mg, about 30 mg and about 40 mg, about 40 mg and about 50 mg, about 50 mg and about 60 mg, about 60 mg and about 70 mg, about 70 mg and about 80 mg, about 80 mg and about 90 mg, about 90 mg and about 100 mg, about 100 mg and about 110 mg, or about 110 mg and about 120 mg of aspartic acid.
  • each gram of protein in the protein isolate comprises between about 50 mg and about 60 mg alanine, between about 70 mg and 80 mg arginine, between about 80 mg and about 90 mg aspartic acid, between about 15 mg and about 25 mg cysteine, between about 170 mg and 180 mg of glutamic acid, about 40 mg and about 50 mg glycine, between about 15 mg and about 25 mg histidine, between about 35 mg about 45 mg isoleucine, between about 75 mg and about 95 mg of leucine, between about 25 mg and about 55 mg lysine, between about 25 mg and about 35 mg of methionine, between about 50 mg and about 60 mg phenylalanine, between about 40 mg and about 50 mg proline, between about 45 mg and about 55 mg serine, between about 30 mg and about 40 mg threonine, between about 10 mg and about 20 mg tryptophan, between about 45 mg and about 55 mg tyrosine, and between about 55 mg and about 65 mg of valine.
  • each gram of protein in the protein isolate comprises between about 30 mg and about 50 mg alanine. In some embodiments, each gram of protein in the protein isolate comprises between about 40 mg and 65 mg arginine. In some embodiments, each gram of protein in the protein isolate comprises between about 60 mg and about 85 mg aspartic acid. In some embodiments, each gram of protein in the protein isolate comprises between about 10 mg and about 25 mg cysteine. In some embodiments, each gram of protein in the protein isolate comprises between about 115 mg and 160 mg of glutamic acid. In some embodiments, each gram of protein in the protein isolate comprises about 15 mg and about 35 mg glycine.
  • each gram of protein in the protein isolate comprises between about 10 mg and about 25 mg histidine. In some embodiments, each gram of protein in the protein isolate comprises between about 35 mg and about 55 mg isoleucine. In some embodiments, each gram of protein in the protein isolate comprises between about 60 mg and about 85 mg of leucine. In some embodiments, each gram of protein in the protein isolate comprises between about 30 mg and about 50 mg lysine. In some embodiments, each gram of protein in the protein isolate comprises between about 10 mg and about 25 mg of methionine. In some embodiments, each gram of protein in the protein isolate comprises between about 25 mg and about 45 mg phenylalanine.
  • each gram of protein in the protein isolate comprises between about 40 mg and about 60 mg proline. In some embodiments, each gram of protein in the protein isolate comprises between about 30 mg and about 50 mg serine. In some embodiments, each gram of protein in the protein isolate comprises between about 30 mg and about 50 mg threonine. In some embodiments, each gram of protein in the protein isolate comprises between about 5 mg and about 20 mg tryptophan. In some embodiments, each gram of protein in the protein isolate comprises between about 20 mg and about 40 mg tyrosine. In some embodiments, each gram of protein in the protein isolate comprises between about 35 mg and about 60 mg of valine.
  • each gram of protein in the protein isolate comprises between about 30 mg and about 50 mg alanine, between about 40 mg and 65 mg arginine, between about 60 mg and about 85 mg aspartic acid, between about 10 mg and about 25 mg cysteine, between about 115 mg and 160 mg of glutamic acid, about 15 mg and about 35 mg glycine, between about 10 mg and about 25 mg histidine, between about 35 mg about 55 mg isoleucine, between about 60 mg and about 85 mg of leucine, between about 30 mg and about 50 mg lysine, between about 10 mg and about 25 mg of methionine, between about 25 mg and about 45 mg phenylalanine, between about 40 mg and about 60 mg proline, between about 30 mg and about 50 mg serine, between about 30 mg and about 50 mg threonine, between about 5 mg and about 20 mg tryptophan, between about 20 mg and about 40 mg tyrosine, and between about 35 mg and about 60 mg of valine.
  • the protein isolates disclosed herein e.g., protein isolates derived from BSG comprising one or more of barley, wheat, rice, flaxseed, coconut, pumpkin, hemp, pea, chia, lentil, fava, potato, sunflower, quinoa, amaranth, oat, sorghum, millet, teff, or combinations thereof
  • the essential amino acids comprise the following 9 groups: 1) Histidine, 2) Isoleucine, 3) Leucine, 4) Lysine, 5) Methionine+Cysteine, 6) Phenylalanine+Tyrosine, 7) Threonine, 8) Tryptophan, and 9) Valine.
  • the protein isolates disclosed herein provide complete essential amino acid profiles for equal to or at least 8 of the 9 essential amino acid groups. In some embodiments, the protein isolates disclosed herein provide complete essential amino acid profiles for equal to or at least 7 of the 9 essential amino acid groups. In some embodiments, the protein isolates disclosed herein provide complete essential amino acid profiles for equal to or at least 6 of the 9 essential amino acid groups.
  • Non-synthetic pesticides e.g., naturally occurring or treatments are allowed but synthetic ones generally are not.
  • the protein isolates disclosed herein are organic (e.g., organic-certified or certifiable under any U.S. organic certification standard, European organic certification standard, or Japanese organic certification standards).
  • the protein product is advantageously suspendable product.
  • the protein product e.g., protein isolate
  • the protein product remains suspended in water for long.
  • the product upon mixing about 20 g of the protein isolate in 12 fluid ounces of water, the product remains in suspension without visible and/or measurable sedimentation for a period of equal to or at least about: 15 minutes, 30 minutes, 60 minutes, 120 minutes, or ranges including and/or spanning the aforementioned values.
  • the product upon mixing about 20 g of the protein isolate in 12 fluid ounces of water, the product remains in suspension without visible and/or measurable sedimentation for a period of equal to or at least about: a week, a month, two months, six months, or ranges including and/or spanning the aforementioned values.
  • the protein isolates and/or sugar fractions disclosed herein can be mixed with food-grade ingredients, including but not limited to, those that are Generally Recognized as Safe (GRAS) by the U.S. Food and Drug Administration to provide a solid (e.g., powder) or liquid supplement that can easily be mixed with or used as foodstuffs and beverages.
  • GRAS Generally Recognized as Safe
  • the concentrates can be mixed with coloring agents (e.g., natural dyes), flavoring agents (e.g., sugar and other natural sweeteners, natural vanilla flavoring, etc.), plant-based oils (e.g., canola oil, safflower oil, grapeseed oil, etc.), vitamins, minerals, preservatives, emulsifying agents, thickeners, and the like.
  • coloring agents e.g., natural dyes
  • flavoring agents e.g., sugar and other natural sweeteners, natural vanilla flavoring, etc.
  • plant-based oils e.g., canola oil, safflower oil, grapeseed oil, etc.
  • vitamins, minerals, preservatives, emulsifying agents, thickeners, and the like e.g., canola oil, safflower oil, grapeseed oil, etc.
  • vitamins, minerals, preservatives, emulsifying agents, thickeners, and the like e.g., canola oil,
  • the amount of the isolate in a food product will depend on the beverage of foodstuff to which they are added.
  • some food products will include protein isolate in an amount of equal to or at least about: 1 wt. %, 10 wt %, 20 wt %, 30 wt %, 50 wt. %, 75 wt %, 99 wt. %, or ranges spanning and/or including the aforementioned values. This includes, for example, food products that contain about 1 to about 50 wt. % protein isolate, 10 wt % to about 30 wt. % protein isolate, etc.
  • Specific examples of food products can include the protein isolates include non-dairy based drinks, non-dairy yogurts, and non-dairy nutritional beverage powders.
  • Liquid-based nutritional or dietary supplement compositions for oral administration can be prepared in water, juices, or other aqueous vehicles.
  • Useful liquid forms include solutions, suspensions, emulsions, and the like.
  • the nutritional and dietary supplement compositions may or may not be presented in unit dosage forms and/or servings, depending on the delivery system and/or the end user.
  • Unit dosage for example, would be applicable to a ready to drink (RTD) delivery system.
  • the unit dosage form can be a packaged preparation, the package containing discrete quantities of preparation.
  • Food bars and biscuits are likewise amenable to unit dosage servings.
  • Cereals and pastas may be provided in unit dosage forms or a multi-serving bulk box for home use.
  • a serving can be in the form of a multiplicity of baked cereal pieces, crisps, or puffs, or in the form of a variety of pastas.
  • the serving form can be a packaged preparation, the package containing discrete pieces, such as packaged cereal pieces, crisps, or puffs, or it can be the appropriate number of any of these in packaged form.
  • One useful serving can be dry volume measures as used in baking, such as, for example, 1 ⁇ 2 cup or 1 cup.
  • the edible components may be combined with one or more solid inactive ingredients or excipients for the preparation of cereal pieces, chips, flakes, clusters, puffs, spheres, ribbons, biscuits, bars, gum pieces, tablets, capsules, pills, powders, granules or other suitable edible dosage forms.
  • Various forms or shapes can be accommodated in the baked or extruded edible embodiments. Forms may be selected from the group consisting of a cereal piece, chip, flake, cluster, puff, sphere, ribbon, biscuit, chex-like shape, and O-shape. Such shapes can be formed during a manufacturing process, such as, for example, extrusion followed by automated knife-cutting. Methods of Use
  • Some embodiments provide methods of supplementing a diet and/or improving the results of exercise training by providing a subject with any one of a nutritional supplement comprising a protein isolate as disclosed herein.
  • the protein isolate comprises only BSG-based protein (e.g., protein isolated solely from BSG).
  • the nutritional supplement comprising BSG protein isolate as described herein provides nutrition for sustained improvements in exercise training outcomes and nutritional supplementation outcomes.
  • exercise training with ingestion of the nutritional supplements described herein before, during, or after exercise training results in one or more of increased muscle mass, increased strength, increased power, increased endurance, increased VO2 max, increased cardiovascular endurance, increased respiratory endurance, increased stamina, increased lean body mass, improved body composition, or decreased fat.
  • Some embodiments provide the supplementation of a diet of a subject, comprising providing the nutritional supplements described herein to a subject, wherein the subject is a newborn, infant, toddler, child, adolescent, adult, or a geriatric individual, wherein ingestion of an effective amount of the nutritional supplement by the subject results in one or more of weight gain, weight maintenance, growth, muscle growth, muscle maintenance, decreased muscle loss, improved recovery after exercise training, faster recovery after exercise training, decreased muscle soreness associated with exercise training, or maintaining nitrogen balance.
  • improvements in results of exercise training can be achieved along with improvements in the ability to perform day-to- day activities (e.g. climbing stairs, getting out of a chair, walking).
  • the method of improving a result of exercise training in a subject comprises providing a nutritional supplement as disclosed herein to the subject, wherein ingestion of an effective amount of the nutritional supplement by the subject before, during, and/or after exercise training results in one or more of increased muscle mass, increased strength, increased power, increased endurance, increased VO2 max, increased cardiovascular endurance, increased respiratory endurance, increased stamina, increased lean body mass, improved body composition, or decreased fat.
  • the improved result of exercise training is increased skeletal muscle hypertrophy.
  • the improved result of exercise training is an increase in strength.
  • the improved result of exercise training is an increase in power.
  • the improved result of exercise training is improved body composition. In some embodiments of the method, the improved result of exercise training is an increase VO2 max. In some embodiments of the method, the improved result of exercise training is an increase in exercise duration and/or exercise performance.
  • supplementation using the protein isolates described herein results in muscle mass, strength, power, endurance, VO2 max, cardiovascular endurance, respiratory endurance, stamina, lean body mass, body composition, and/or fat composition changes in a subject that are comparable to (e.g., not statistically different from supplementation with whey protein).
  • the administration of the nutritional supplement before, during, and/or after exercise training results in quicker recovery and/or less perceived soreness after exercise training in a subject that is comparable to and/or has a statistically insignificant difference to supplementation using whey protein (wherein the BSG-based protein isolate and whey protein isolate are isonitrogenous, isocaloric, and/or macronutrient ratio matched with one another).
  • the method of providing a nutritional supplement comprising a protein isolate to a subject before, during, and/or after exercise training results in a muscle mass increase ranging from about 0.5 % to about 1.5 %, about 1.5 % to about 2.5 %, about 2.5 % to about 5.0 %, or greater than 5.0 % after a four week period of using the supplement.
  • the method of providing a nutritional supplement comprising a protein isolate to a subject before, during, and/or after exercise training results in a muscle mass increase ranging from about 0.5 % to about 1.5 %, about 1.5 % to about 2.5 %, about 2.5 % to about 5.0 %, about 5.0 % to about 7.5 %, about 7.5 % to about 10.0 %, or greater than 10.0 % after an eight week period of using the supplement.
  • the method of providing a nutritional supplement comprising a protein isolate to a subject before, during, and/or after exercise training results in an increase in strength (as measured by the improvement in amount of weight lifted performing a one rep maximum lift) ranging from about 0.5 % to about 2.5 %, about 2.5 % to about 5.0 %, about 5.0 % to about 10.0 %, 10.0 % to about 20%, or greater than 20.0 % after a four week period of using the supplement.
  • the method of providing a nutritional supplement comprising a protein isolate to a subject before, during, and/or after exercise training results in an increase in strength ranging from about 0.5 % to about 2.5 %, about 2.5 % to about 5.0 %, about 5.0 % to about 10.0 %, about 10.0 % to about 20.0 %, about 20.0 % to about 30.0 %, or greater than 30.0 % after an eight week period of using the supplement.
  • the method of providing a nutritional supplement comprising a protein isolate to a subject before, during, and/or after exercise training results in an increase in power (as measured by during a maximal cycling ergometry test, as described below) ranging from about 0.5 % to about 2.5 %, about 2.5 % to about 5.0 %, about 5.0 % to about 10.0 %, 10.0 % to about 20%, or greater than 20.0 % after a four week period of using the supplement.
  • the method of providing a nutritional supplement comprising a protein isolate to a subject before, during, and/or after exercise training results in an increase in strength ranging from about 0.5 % to about 2.5 %, about 2.5 % to about 5.0 %, about 5.0 % to about 10.0 %, about 10.0 % to about 20.0 %, about 20.0 % to about 30.0 %, or greater than 30.0 % after an eight week period of using the supplement.
  • the method of providing a nutritional supplement comprising a protein isolate to a subject before, during, and/or after exercise training results in a VO2 max increase ranging from about 0.5 % to about 1.5 %, about 1.5 % to about 2.5 %, about 2.5 % to about 5.0 %, or greater than 5.0 % after a four week period of using the supplement.
  • the method of providing a nutritional supplement comprising a protein isolate to a subject before, during, and/or after exercise training results in a VO2 max increase ranging from about 0.5 % to about 1.5 %, about 1.5 % to about 2.5 %, about 2.5 % to about 5.0 %, about 5.0 % to about 7.5 %, about 7.5 % to about 10.0 %, or greater than 10.0 % after an eight week period of using the supplement.
  • the method of providing a nutritional supplement comprising a protein isolate to a subject before, during, and/or after exercise training results in a lean body mass increase ranging from about 0.5 % to about 1.5 %, about 1.5 % to about 2.5 %, about 2.5 % to about 5.0 %, or greater than 5.0 % after a four week period of using the supplement.
  • the method of providing a nutritional supplement comprising a protein isolate to a subject before, during, and/or after exercise training results in a muscle mass increase ranging from about 0.5 % to about 1.5 %, about 1.5 % to about 2.5 %, about 2.5 % to about 5.0 %, about 5.0 % to about 7.5 %, about 7.5 % to about 10.0 %, or greater than 10.0 % after an eight week period of using the supplement.
  • the method of providing a nutritional supplement comprising a protein isolate to a subject before, during, and/or after exercise training results in a body fat decrease ranging from about 0.5 % to about 1.5 %, about 1.5 % to about 2.5 %, about 2.5 % to about 5.0 %, or greater than 5.0 % after a four week period of using the supplement.
  • the method of providing a nutritional supplement comprising a protein isolate to a subject before, during, and/or after exercise training results in a body fat decrease ranging from about 0.5 % to about 1.5 %, about 1.5 % to about 2.5 %, about 2.5 % to about 5.0 %, about 5.0 % to about 7.5 %, about 7.5 % to about 10.0 %, or greater than 10.0 % after an eight week period of using the supplement.
  • Some embodiments pertain to methods of supplementing the diet of a subject.
  • the diet supplementation involves providing nutritional supplementation for weight gain, weight maintenance, decreased weight loss, growth, muscle growth, muscle maintenance, and/or decreased muscle loss in newborn or infant subjects.
  • newborns and/or infants may have reactions (e.g. allergic reactions) to breast milk, whey, or soy based proteins.
  • BSG-based protein may be provided as an alternative protein source.
  • the method of providing nutritional supplementation to a newborn or infant subject comprises providing a nutritional supplement comprising a protein isolate to the subject, wherein ingestion of an effective amount of the nutritional supplement by the subject between meals, as a meal replacement, or combinations thereof results in one or more of weight gain, weight maintenance, body growth, muscle growth, maintenance of muscle mass, or fat gain.
  • Some embodiments pertain to methods of providing nutritional supplementation for one or more of weight gain, weight maintenance, decreased weight loss, growth, muscle growth, muscle maintenance, or decreased muscle loss in one or more of a newborn, infant, toddler, child, adolescent, adult, or geriatric subject.
  • the method of providing nutritional supplementation to one or more of a newborn, infant, toddler, child, adolescent, adult, or geriatric subject comprises providing a nutritional supplement comprising a protein isolate to the subject, wherein ingestion of an effective amount of the nutritional supplement by the subject between meals, as a meal replacement, or combinations thereof results in one or more of weight gain, weight maintenance, growth, muscle growth, muscle maintenance, decreased muscle loss, improved recovery after exercise training, decreased recovery time associated with exercise training, decreased muscle soreness associated with exercise training, or maintained nitrogen balance.
  • Nitrogen balance maintenance can be a measure of muscle amounts in the body.
  • Some embodiments provide methods of supplementing the diet of a subject, comprising providing any of the nutritional supplements described above to a subject, wherein the subject is a newborn, infant, toddler, child, adolescent, adult, or a geriatric individual, wherein ingestion of an effective amount of the nutritional supplement by the subject results in at least one of weight gain, weight maintenance, growth, muscle growth, muscle maintenance, decreased muscle loss, improved recovery after exercise training, decreased recovery time associated with exercise training, decreased muscle soreness associated with exercise training, or nitrogen balance maintenance.
  • servings of the nutritional supplement comprising protein isolate are provided to the subject for ingestion once, twice, three times, four times, or five times, or more than five times daily.
  • the method the nutritional supplement is provided for ingestion on nonconsectutive days (e.g one time per week, two times per week, three times per week, four times per week, five times per week, or six times per week) or by a schedule determined by a physician.
  • the effective amount of nutritional supplement is a serving of dry nutritional supplement weighing between about 1 g and about 10 g, about 10 g and about 20 g, about 20 g and about 30 g, about 30 g and about 40 g, about 40 g and about 50 g, about 50 g and about 60g, or over 60 g.
  • the effective amount of nutritional supplement is a serving of dry nutritional supplement weighing equal to or at least about: 1 g 10 g, 20 g, 30 g, 40 g, 50 g, 60g, or ranges spanning and/or including the aforementioned values.
  • the dry powder can be mixed with any suitable liquid (e.g. water, milk, juice) to form a solution or mixture that can be ingested.
  • the dry powder could further be added to other food sources (e.g. addition to food recipes) or formulated as solid products (e.g. a bar, a gummy).
  • the percentage by weight of BSG protein isolate in the dry nutritional supplement is equal to or at least about: 50%, 60 %, 70 %, 80 %, 90 %, values in between the aforementioned values, and otherwise.
  • the only source of protin in the nutritional supplement is BSG protein isolate.
  • the BSG protein isolate accounts for equal to or at least about: 50%, 60 %, 70 %, 80 %, 90 %, values in between the aforementioned values, and otherwise of the protein provided.
  • the nutritional supplement comprises less than about 95 mg of leucine per gram of BSG protein isolate. In some embodiments, the nutritional supplement comprises less than about 55 mg of lysine per gram of BSG protein isolate. In some embodiments of the method, the provided nutritional supplement comprises less than about 50 mg of isoleucine per gram of BSG protein isolate. In some embodiments, the nutritional supplement comprises less than about 60 mg of valine per gram of BSG protein isolate.
  • the provided nutritional supplement comprises between about 50 mg and about 60 mg alanine, between about 70 mg and 80 mg arginine, between about 80 mg and about 90 mg aspartic acid, between about 15 mg and about 25 mg cysteine, between about 170 mg and 180 mg of glutamic acid, about 40 mg and about 50 mg glycine, between about 15 mg and about 25 mg histidine, between about 35 mg about 45 mg isoleucine, between about 75 mg and about 95 mg of leucine, between about 25 mg and about 55 mg lysine, between about 25 mg and about 35 mg of methionine, between about 50 mg and about 60 mg phenylalanine, between about 40 and about 50 mg proline, between about 45 mg and about 55 mg serine, between about 30 mg and about 40 mg threonine, between about 10 mg and about 20 mg tryptophan, between about 45 mg and about 55 mg tyrosine, and between about 55 mg and about 65 mg of valine per gram of BSG protein isolate
  • Some embodiments involve decreasing the Tmax of leucine in a subject by providing the nutritional supplements described above for ingestion by a subject.
  • the Tmax for leucine achieved using the nutritional supplements described above is less than about 30, 40, 50, 60, 70, 80, or 90 minutes.
  • the Tmax for leucine achieved using the nutritional supplements described above is between about 1 minute and about 30 minutes, about 30 minutes and about 40 minutes, about 40 minutes and about 50 minutes, about 50 minutes and about 60 minutes, about 60 minutes and about 70 minutes, about 70 minutes and about 80 minutes, about 80 minutes to about 90 minutes, or over 90 minutes.
  • the Tmax for leucine achieved using the nutritional supplements described above is between about 1 minute and about 90 minutes, about 30 minutes and about 90 minutes, about 40 minutes and about 80 minutes, or about 50 minutes and about 70 minutes. In some embodiments, the Tmax for leucine using the nutritional supplements described above is faster than the Tmax using a whey protein isolate.
  • the solution was then filtered using a DSM screen, with recirculation of the filtrate back to the screen.
  • the filtrate was then passed through a dairy filter for 30 min.
  • the pH of the filtrate was then adjusted to 4.4 with hydrochloric acid and heated to 122° F. At that time Cellulase A3 and Alpha Galactosidase DS30 was added with recirculation. At that time, Hemicellulase 90 was added with recirculation. The solution was then decanted. The filtrate was held. After which time the water was pumped off. To the sediment is added pH 4.4 water. The decanting was again performed. At that time, water is removed and the protein isolate dried.
  • a 25 year old healthy male drinks a formulation comprising protein isolate from BSG as prepared in Example 1 reconstituted in water, 3-6 days per week, within about 1 hour before engaging in a balanced exercise program. After 1-2 weeks, he reports increased aerobic exercise performance, faster and more complete muscle recovery and improved muscle strength compared to engaging in the same exercise program without drinking the formulation before exercising.
  • Example 2 A 30 year old male drinks the same formulation described in Example 2 within about 1 hour after engaging in a daily balanced aerobic and resistance exercise program. He reports enhanced muscle performance and he is able to concentrate at work better than when he drinks a conventional exercise formulation. He also finds that he develops relatively less mental fatigue when combining exercise with the formulation of Example 2.
  • a 44 year old female drinks the same formulation described in Example 2 during her daily balanced exercise program. She experiences less physical and mental fatigue during exercise and reports greater energy, endurance, and strength compared to drinking an exercise supplement that does not BSG based protein.
  • Conditional language used herein such as, among others,“can,”“could,” “might,”“may,”“e.g.,” and the like, unless specifically stated otherwise or otherwise understood within the context as used, is generally intended to convey that certain embodiments include, while other embodiments do not include, certain features, elements and/or steps. Thus, such conditional language is not generally intended to imply that features, elements and/or steps are in any way required for one or more embodiments or that one or more embodiments necessarily include logic for deciding, with or without author input or prompting, whether these features, elements and/or steps are included or are to be performed in any particular embodiment.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Environmental & Geological Engineering (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Microbiology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Fodder In General (AREA)

Abstract

L'invention concerne des modes de réalisation pour l'isolement d'une fibre et d'une protéine issues de drêches de brasserie. Dans certains modes de réalisation, la protéine présente une teneur réduite en matières grasses. Dans certains modes de réalisation, la protéine présente un score d'acide aminé corrigé de digestibilité des protéines amélioré.
PCT/US2020/035682 2019-06-03 2020-06-02 Compositions nutritionnelles issues de drêches de brasserie et leurs procédés de fabrication WO2020247363A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
US17/533,571 US20220151260A1 (en) 2019-06-03 2021-11-23 Nutritional compositions from brewers' spent grain and methods for making the same
US18/390,964 US20240114925A1 (en) 2019-06-03 2023-12-20 Nutritional compositions from brewers' spent grain and methods for making the same

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US201962856550P 2019-06-03 2019-06-03
US62/856,550 2019-06-03
US201962928586P 2019-10-31 2019-10-31
US62/928,586 2019-10-31

Related Child Applications (1)

Application Number Title Priority Date Filing Date
US17/533,571 Continuation-In-Part US20220151260A1 (en) 2019-06-03 2021-11-23 Nutritional compositions from brewers' spent grain and methods for making the same

Publications (1)

Publication Number Publication Date
WO2020247363A1 true WO2020247363A1 (fr) 2020-12-10

Family

ID=73652253

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2020/035682 WO2020247363A1 (fr) 2019-06-03 2020-06-02 Compositions nutritionnelles issues de drêches de brasserie et leurs procédés de fabrication

Country Status (1)

Country Link
WO (1) WO2020247363A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113912667A (zh) * 2021-09-27 2022-01-11 华南理工大学 一种功能性麦糟蛋白及其提取方法
WO2023096861A1 (fr) * 2019-06-03 2023-06-01 Axiom Foods, Inc. Compositions nutritionnelles issues de drêches de brasserie et leurs procédés de fabrication
WO2023100147A1 (fr) * 2021-12-02 2023-06-08 Duynie Holding Bv Procédé de transformation de céréales

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4377601A (en) * 1981-09-04 1983-03-22 Miller Brewing Company Method of removing hulls from brewer's spent grain
EP0369818A2 (fr) * 1988-11-18 1990-05-23 Kirin Beer Kabushiki Kaisha Procédé de production d'un produit riche en protéines, d'un produit fibreux et/ou d'huile végétale à partie de graines de bières épuisées
US20150208688A1 (en) * 2014-01-26 2015-07-30 Ian Mackay Enzyme system for extraction of proteins from distillers grains

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4377601A (en) * 1981-09-04 1983-03-22 Miller Brewing Company Method of removing hulls from brewer's spent grain
EP0369818A2 (fr) * 1988-11-18 1990-05-23 Kirin Beer Kabushiki Kaisha Procédé de production d'un produit riche en protéines, d'un produit fibreux et/ou d'huile végétale à partie de graines de bières épuisées
US20150208688A1 (en) * 2014-01-26 2015-07-30 Ian Mackay Enzyme system for extraction of proteins from distillers grains

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
INGE CELUS, BRIJS KRISTOF, DELCOUR JAN A.: "Enzymatic Hydrolysis of Brewers’ Spent Grain Proteins and Technofunctional Properties of the Resulting Hydrolysates", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, �AMERICAN CHEMICAL SOCIETY, BOOKS AND JOURNALS DIVISION|, vol. 55, no. 21, 1 October 2007 (2007-10-01), pages 8703 - 8710, XP055005691, ISSN: 00218561, DOI: 10.1021/jf071793c *
JANNEKE TREIMO, STEIN IVAR ASPMO, VINCENT G. H. EIJSINK, SVEIN J. HORN: "Enzymatic Solubilization of Proteins in Brewer’s Spent Grain", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, AMERICAN CHEMICAL SOCIETY, BOOKS AND JOURNALS DIVISION|, US, vol. 56, no. 13, 1 July 2008 (2008-07-01), US, pages 5359 - 5365, XP055765645, ISSN: 0021-8561, DOI: 10.1021/jf073317s *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023096861A1 (fr) * 2019-06-03 2023-06-01 Axiom Foods, Inc. Compositions nutritionnelles issues de drêches de brasserie et leurs procédés de fabrication
CN113912667A (zh) * 2021-09-27 2022-01-11 华南理工大学 一种功能性麦糟蛋白及其提取方法
WO2023100147A1 (fr) * 2021-12-02 2023-06-08 Duynie Holding Bv Procédé de transformation de céréales

Similar Documents

Publication Publication Date Title
US20240114925A1 (en) Nutritional compositions from brewers' spent grain and methods for making the same
WO2020247363A1 (fr) Compositions nutritionnelles issues de drêches de brasserie et leurs procédés de fabrication
CN1820613A (zh) 一种果汁谷物调味奶
CN102340995A (zh) 含有植物蛋白和纤维的颗粒状粉末、其生产方法及其应用
US11478519B2 (en) Nutritional supplement containing iron
CN101156679A (zh) 米糠营养原液及其制作方法和产品用途
Oyarekua Evaluation of the nutritional and microbiological status of co-fermented cereals/cowpea ‘OGI’
WO2020154634A1 (fr) Procédés de préparation et d'utilisation de compositions alimentaires supplémentées en acides aminés et mycéliées
Sharma et al. Nutritional composition, physical characteristics and health benefits of teff grain for human consumption: A review
CN1423949A (zh) 一种纯天然原料营养面粉或面制品及其平衡食法
Tizazu et al. Improvement of energy and nutrient density of sorghumbased complementary foods using germination
CN103385303A (zh) 一种小麦胚芽奶茶饮料及其制备方法
Mosha et al. Nutritional value and acceptability of homemade maize/sorghum-based weaning mixtures supplemented with rojo bean flour, ground sardines and peanut paste
CN108041388A (zh) 一种无醇的发酵葡萄饮料的加工工艺
CN110959688A (zh) 一种蛋白纤维奶昔粉及其制备方法
CN110801005A (zh) 一种全营养谷物冲调粉及其制备方法
US20220295824A1 (en) Protein powder
CN101268791B (zh) 一种含有功能性颗粒物的乳制品的生产方法
Akinsola et al. Nutritional evaluation of maize-millet based complementary foods fortified with soybean.
CN108308499A (zh) 藜麦低聚肽蛋白固体饮料及制备方法
WO2011096807A1 (fr) Procédé de fabrication d'une composition de fibres alimentaires comestibles, et composition de fibres alimentaires ainsi obtenue
CN108669396A (zh) 一种分级糊精交联稳定的黑米饮料
CN1062725C (zh) 全价营养型糙米饮品及工艺
CN1042821A (zh) 谷胚芽营养饮料制品的生产方法
RU2702677C1 (ru) Способ получения киселя

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 20818537

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 20818537

Country of ref document: EP

Kind code of ref document: A1