# US 2022/0030907 A1 · Protein containing material from biomass and methods of production > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2022/0030907 A1 - Document ID: US20220030907A1 - Status: Published application - Kind: A1 - Application number: 17/401,246 - Filed: 2021-08-12 - Published: 2022-02-03 - Earliest claimed: 2016-01-27 - Assignees: Smallfood Inc. - Applicants: Smallfood Inc. - Inventors: Johannes Scholten; Arun Lakshmanaswamy; Joel Burke; George C. Rutt - Web page: https://patentgrep.com/patent/US20220030907A1 ## CPC - A23J 1/009: {from unicellular algae (seaweed A23J1/006)} - A23J 1/006: {from vegetable materials (A23J1/005, A23J1/12 and A23J1/14 take precedence)} - A23J 3/20: Proteins from microorganisms or unicellular algae - C07K 1/145: {by extraction or solubilisation} - C07K 14/405: from algae - C12N 1/12: Unicellular algae; Culture media therefor (as new plants A01H13/00) - A23J: PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS - C07K: PEPTIDES (peptides in foodstuffs A23; obtaining protein compositions for foodstuffs, working-up proteins for foodstuffs A23J; preparations for medicinal purposes A61K; peptides containing beta-lactam rings C07D; cyclic dipeptides not having in their molecule any other peptide link than those which form their ring, e.g. piperazine-2,5-diones, C07D; ergot alkaloids of the cyclic peptide type C07D519/02; macromolecular compounds having statistically distributed amino acid units in their molecules, i.e. when the preparation does not provide for a specific; but for a random sequence of the amino acid units, homopolyamides and block copolyamides derived from amino acids C08G69/00; macromolecular products derived from proteins C08H1/00; preparation of glue or gelatine C09H; single cell proteins, enzymes C12N; genetic engineering processes for obtaining peptides C12N15/00; compositions for measuring or testing processes involving enzymes C12Q; investigation or analysis of biological material G01N33/00) - C12N: MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA (microbiological testing media C12Q1/00) ## Abstract The present invention provides methods and protein compositions having advantageous properties, such as a high uncorrected limiting amino acid score as well as favorable amounts of essential amino acids, branched chain amino acids, as well as other amino acids more difficult to find in the regular diet. The protein composition is obtainable as taught herein from algal or microbial biomass. The protein composition produced according to the methods of the invention provides a proteinaceous food or food ingredient that is more nutritionally balanced (and therefore nutritionally superior) to protein compositions otherwise available. The protein material is advantageously used as a food or food ingredient for humans and/or animals. Also provided are methods of producing the protein material from biomass sources. ## Claims ### Claim 1 A culture system comprising a cellular biomass in a defined medium, wherein the biomass is from a microbial organism from the class Labyrinthulomycetes and wherein after culture for a time and under defined culture conditions, a protein composition is obtained from the biomass. ### Claim 2 (depends on 1) The culture system of claim 1, wherein the medium comprises about 1.0-10.0 g/L NaCl, 0.05-1.0 g/L CaCl, 1.0-10.0 g/L Na2SO4, 0.1-6.0 g/L (NH4)-salt, and 1.0-100 g/L glucose. ### Claim 3 (depends on 1) The culture system of claim 1, wherein the Labyrinthulomycetes is selected from the group consisting of Aurantiochytrium, Schizochytrium, and Thraustochytrium ### Claim 4 (depends on 1) The culture system of claim 1, wherein the protein composition has an uncorrected limiting amino acid score of greater than 0.94 for all essential amino acids. ### Claim 5 (depends on 4) The culture system of claim 4, wherein the protein composition has an uncorrected limiting amino acid score of greater than 1.0 for all essential amino acids. ### Claim 6 (depends on 1) The culture system of claim 1, wherein the protein composition comprises phe in an amount of 3.5% of total protein or greater, and tyr in an amount of 2.75% of total protein or greater. ### Claim 7 (depends on 1) The culture system of claim 1, wherein the protein composition has a protein content that is greater than 65%. ### Claim 8 (depends on 7) The culture system of claim 7, wherein the protein composition has a lipid content that is less than 10%. ### Claim 9 (depends on 8) The culture system of claim 8, wherein the lipid content is less than 2%. ### Claim 10 (depends on 9) The culture system of claim 9, wherein the protein composition has an ash content that is less than 8%. ### Claim 11 (depends on 1) The culture system of claim 1, wherein the protein composition has a content of essential amino acids that is greater than 35% of total protein. ### Claim 12 (depends on 1) The culture system of claim 1, wherein the content of branched chain amino acids is greater than 16% of total protein. ### Claim 13 (depends on 1) The culture system of claim 1, wherein the protein composition comprises: leucine in an amount greater than 5.5% of total protein; isoleucine in an amount greater than 3.0% of total protein; glutamic acid in an amount less than 20% of total protein; lysine in an amount greater than 5.5% of total protein; and valine in an amount greater than 4.5% of total protein. ### Claim 14 (depends on 13) The culture system of claim 13, comprising: leucine in an amount greater than 6% of total protein; lysine in an amount greater than 6% of total protein; and glutamic acid in an amount less than 15% of total protein. ### Claim 15 (depends on 1) The culture system of claim 1, wherein the protein composition has organoleptic taste and smell properties acceptable to a human. ### Claim 16 (depends on 15) The culture system of claim 15, wherein the protein composition has organoleptic taste and smell properties at least equivalent to soy. ### Claim 17 (depends on 1) The culture system of claim 1, wherein the protein composition is derived from a single source. ### Claim 18 (depends on 1) The culture system of claim 1, wherein the protein composition does not contain human allergens from peanut, milk, soy, nut, egg, whey, wheat, fish, shellfish, or pea at or above the lowest observed adverse effect level for the particular human allergen. ### Claim 19 (depends on 1) The culture system of claim 1, wherein the protein composition has organoleptic properties acceptable to a human, an uncorrected limiting amino acid score of greater than 0.88 and a total protein content of at least 65%, and wherein the protein composition has a para-anisidine test (pAV) value of less than about 2.0. ### Claim 20 (depends on 1) The culture system of claim 1, wherein the protein composition has an uncorrected limiting amino acid score of 0.93 or greater for all essential amino acids and a total protein content of at least 65% w/w, and wherein tryptophan is present in at least some proteins of the protein composition, wherein the protein composition has a para-anisidine test (pAV) value of less than about 2.0. ### Claim 21 (depends on 3) The culture system of claim 3, wherein the organism is Aurantiochytrium. ### Claim 22 (depends on 3) The culture system of claim 3, wherein the protein composition is non-GMO.