Amino Acid Enhancement in Plant Proteins

Biostimulant and phytoregulator compositions for plant growth enhancement, specifically targeting nutrient deficiencies and stress conditions. The compositions contain hydrolysate-derived amino acids and peptides, with a particular emphasis on lysine and proline, which are essential for plant growth. These compositions are applied to plants at specific times, with the amino acids and peptides being delivered through foliar or soil applications. The compositions contain additional nutrients like micronutrients and macronutrients, and can be formulated with specific phytohormones like abscisic acid. The compositions are designed to provide targeted nutrient support and stress management benefits to plants, particularly during critical growth stages like flowering and fruiting.

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Plants engineered to enhance their amino acid profiles, particularly tryptophan and methionine content, through targeted genetic modifications. The engineered plants contain mutations in the anthranilate synthase and homocysteine S-methyltransferase genes, which are responsible for the synthesis of tryptophan and methionine, respectively. These mutations result in increased levels of these essential amino acids in the plant's seeds, improving their nutritional value for animal feed.

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Preparing low-sodium, salt-reducing, and fresh-enhancing plant protein peptides using glutaminase enzyme modification. The process involves a two-step enzymatic hydrolysis of plant protein powder. In step 1, endopeptidases denature and partially hydrolyze the protein to release umami peptides containing amide groups. In step 2, glutaminase converts the amide groups into free umami amino acids like glutamic acid. This increases umami taste without adding sodium. The glutaminase step also improves solubility by unfolding the protein structure.

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Methods for creating plant-based food products from microalgae by modifying the protein's amino acid composition to match animal protein profiles. The process involves optimizing Chlorella protein composition through controlled factors like pH, light intensity, nutrient supply, and growth conditions. By introducing specific amino acid modifications, the resulting protein can be engineered to replicate the nutritional and functional properties of animal-derived proteins, making it suitable for plant-based food applications.

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Vegetable protein flavor and texture enhancer for plant-based foods like soy, pea, and wheat proteins. The enhancer contains lactic acid, its salts like calcium lactate, and alanine. Adding these ingredients improves flavor by reducing grassy and oxidized notes in plant proteins. It also enhances texture by making the proteins more moist and reducing crumbly issues. The lactic acid and salts seem to suppress the off-flavors and improve the overall taste and mouthfeel of vegetable proteins in foods like plant-based meat substitutes.

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Food compositions containing plant-derived proteins that are easily digestible, safe for the body, and have high protein absorption rates. The compositions contain a protease enzyme from Aspergillus luchuensis with the sequence shown as SEQ ID NO: 1. This enzyme helps break down plant proteins more efficiently compared to other proteases. The use of this specific protease improves digestion of plant proteins, making them more bioavailable and reducing issues like indigestion and gas associated with plant protein consumption.

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Biostimulant compositions that enhance plant growth through a balanced mix of amino acids, oligopeptides, and micronutrients. The compositions are derived from plant-based protein sources like legumes, tarwi, peanuts, and Plukenetia volubilis, which are enzymatically hydrolyzed to produce a hydrolysate containing both amino acids and oligopeptides. The resulting composition is supplemented with micronutrients like iron, manganese, and zinc, and can be applied to plants through irrigation or misting. The compositions exhibit a unique amino acid profile that matches the nutritional requirements of various plant species, making them a valuable tool for agricultural biotechnology applications.

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Improving soybean nutritional quality through genetic modification of glycinin protein. The method involves introducing targeted genetic modifications that specifically target glycinin, a protein in soybeans, to enhance its essential amino acid content. The modifications include altering methionine, tryptophan, lysine, and threonine residues, as well as regulating dihydrodipicolinate synthase (DHPS) activity. The resulting soybean seeds exhibit increased methionine levels by up to 209% compared to conventional soybeans, with a 209% increase in methionine content and a 100% increase in protein content.

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A potato-derived flavor enhancing composition that contains a substantial amount of glutamate. The composition is obtained by removing most of the starch and protein naturally present in potato, by additionally removing the bulk of glycoalkaloids that are endogenous to potato, and by retaining flavor enhancing components, including glutamate. The composition has a dry matter content of at least 3 wt. % and contains per kg of dry matter: 150-900 g of proteinaceous matter selected from amino acids, oligopeptides, polypeptides and combinations thereof; 0-100 g of starch; 0-300 g of non-starch polysaccharides; 0-330 g of saccharides selected from fructose, glucose, sucrose and combinations thereof; 0.01-300 g of minerals selected from potassium, sodium, calcium, magnesium and combinations thereof; 0-5 mg of chlorogenic acid; 0-30 mg of glycoalkaloid selected from α-solanine, α-chaconine and combinations thereof; wherein free amino acids represent at least 80 wt. % of the proteinaceous matter, said free amino acids comprising: a first group of free amino acids selected from asparagine (Asn), aspartate (Asp), glutamate (Glu), glutamine (Gln), pyroglutamate (pGlu) and combinations thereof, said first group of free amino acids representing 45-95 wt. % of the free amino acids; a second group of free amino acids selected from glycine (Gly), leucine (Leu), lysine (Lys), serine (Ser), isoleucine (Ile) and combinations thereof, said second group of free amino acids representing 1-20 wt. % of the free amino acids; at least 3.5 wt. % Glu; wherein the first group of free amino acids and the second group of free amino acids are present in a weight ratio of at least 4:1.

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Protein composition derived from algal or microbial biomass with enhanced nutritional balance, particularly in terms of amino acid profile. The composition achieves a high uncorrected limiting amino acid score of 0.88 or greater, with optimal levels of essential amino acids, branched-chain amino acids, and other critical amino acids. The composition also contains sufficient phenylalanine and tyrosine, with cysteine and methionine levels meeting FAO requirements. The composition has a reduced lipid content compared to conventional protein sources, making it suitable for food products with improved nutritional profiles.

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High-biovalence protein food made with soybeans as the main protein source. The food provides a balanced essential amino acid profile compared to conventional soy products. The recipe involves mixing soybeans, rice protein, sesame protein, and whey protein in specific ratios to optimize amino acid absorption. The soybeans are prepared by roasting and grinding them. The other proteins can be added as powders. The resulting mixture provides a higher first limiting amino acid score compared to using soybeans alone. The food applications include cooked products, baked foods, beverages, and nutritional supplements.

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Nutritional formulations comprising pea protein isolate that can be used in beverages, ready-to-drink products, and dairy-based foods. The formulations contain pea protein isolate, which is a plant-based protein source that can replace traditional milk proteins in protein-enriched products. The pea protein isolate provides a unique combination of nutritional benefits, including high protein content, improved digestibility, and enhanced nutritional profile compared to traditional milk proteins. The formulations can be used in a variety of applications, including beverages, ready-to-drink products, dairy-based foods, and dairy-based beverages, to provide a sustainable and allergen-friendly alternative to traditional milk proteins.

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Fermented protein powder derived from agricultural waste, particularly grains, offering enhanced nutritional profile and functional properties. The powder is produced through a controlled fermentation process that preserves its natural antioxidant properties while eliminating phytic acid. This unique process results in a protein with improved digestibility and amino acid profile, making it suitable for various food products and nutritional supplements. The fermentation process involves hydrolyzing the grains to remove phytic acid and then cultivating microorganisms to enhance protein bioavailability and nutritional value. The resulting powder exhibits excellent mixing properties, solubility, and dispersibility, making it an ideal ingredient for beverages, meal replacement bars, and other food applications.

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High-quality protein sources that meet the amino acid requirements of mammals, particularly for human nutrition, are disclosed. The protein sources are engineered to contain specific amino acid ratios and compositions that are superior to conventional natural sources. These engineered proteins are comprised of homologous fragments of naturally occurring proteins, with enhanced levels of specific amino acids such as branched-chain amino acids, leucine, and essential amino acids. The engineered proteins can be produced through recombinant fermentation using microorganisms, and can be formulated into various nutritional products including powders, liquids, and gels.

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Protein-rich food ingredient derived from biomass like algae that has a balanced amino acid profile without the off-flavors and odors commonly found in plant-based proteins. The protein is produced by culturing the biomass in a defined medium, delipidating it, acid washing, and harvesting the protein. This process removes compounds that affect taste and smell. The resulting protein has an optimized amino acid composition with essential aminoids above FAO requirements, like phe+tyr > 65 mg/g, met+cys > 28 mg/g, and phenylalanine > 3.5%.

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Increasing amino acid content in plants by using compounds called amino acid content enhancers. The enhancers, like glutathione, when applied to plants, improve the total free amino acid content. The enhancers can be used alone or in compositions to cultivate plants with enhanced amino acid content. The method involves using the enhancers during plant growth, and can also involve controlling light and temperature conditions at harvest time. This allows adjusting amino acid profiles for specific crops.

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High-quality protein sources that meet the amino acid requirements of mammals through naturally occurring polypeptide sequences. These proteins contain optimal ratios of branch chain amino acids, leucine to total amino acids, and essential amino acids, and exhibit enhanced solubility compared to traditional protein sources. The proteins are derived from naturally occurring polypeptides and are produced through recombinant microorganisms, offering a sustainable alternative to traditional agricultural protein sources.

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A method for genetically engineering seeds to significantly enhance nutritional quality through the expression of a fusion protein comprising a storage protein subunit from a non-food grain and a protein of interest. The method utilizes a natural seed storage protein like gluten as a delivery vector to produce the desired protein, resulting in elevated levels of essential amino acids in the seed. This approach enables the production of high-value proteins in grains like rice and wheat, particularly lysine-rich proteins, through natural expression pathways.

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A novel method for producing high-quality, granular protein oligopeptides with improved solubility and bioactivity for industrial applications. The process involves ultra-high temperature treatment of protein isolates followed by enzymatic hydrolysis, separation, and purification steps. The treatment process optimizes peptide molecular weight distribution, reduces stearic hindrance, and enhances solubility and bioavailability. The resulting oligopeptide concentrate exhibits a narrow molecular weight distribution, consistent particle size, and low moisture content, making it suitable for various industrial applications.

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Increasing free amino acid content in plants through gene silencing of the clpC1 and clpC2 genes, which are essential for chloroplast protein quality management. The method employs a virus-induced gene silencing (VIGS) vector to simultaneously silence both genes, resulting in enhanced free amino acid levels in leaves. This approach enables the production of transgenic plants with significantly elevated free amino acid content compared to wild-type plants, particularly in response to environmental stress.

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