Micelle and micelle-like compositions and related methods
AssigneeNew Culture Inc.
InventorsInja RADMAN, Rebecca REITH, Neil ADAMES, Patrick STODDARD, Dilrajkaur PANFAIR
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Abstract
Provided herein are micelle and micelle-like compositions and the methods of making the same. The micelle and micelle-like compositions may be used to form dairy-like products.
Claims153
A micelle composition comprising an alpha casein and a kappa casein, wherein at least one of the alpha casein and the kappa casein is a recombinant protein, wherein the alpha casein, the kappa casein, or both the alpha casein and the kappa casein comprise a non-native post-translational modification feature, and wherein the alpha casein and the kappa casein are associated in micelles.
A micelle-like composition comprising a kappa casein in the absence of alpha casein and beta casein, wherein the kappa casein forms a micelle-like structure.
A dairy-like product comprising the micelle composition according to any one of claims 1-35 or the micelle-like composition of any one of claims 36-53.
A method of making a dairy-like ingredient comprising:
- (a) providing an alpha casein and a kappa casein, wherein the alpha casein, the kappa casein, or both the alpha casein and the kappa casein comprise a non-native post-translational modification feature;
- (b) inducing micelle formation;
- and
- (c) providing a crosslinking agent under conditions for inducing intra-micellar crosslinking,
- wherein the method produces micelles comprising the alpha casein and the kappa casein in a form suitable for a dairy-like ingredient.
A method of making a dairy-like ingredient comprising:
- (a) providing an alpha casein, wherein the alpha casein comprises a non-native posttranslational modification feature;
- (b) providing a crosslinking agent under conditions for crosslinking the alpha casein;
- and
- (c) mixing kappa casein with the crosslinked alpha casein under conditions to induce micelle formation,
- wherein the method produces micelles comprising the alpha casein and the kappa casein in a form suitable for a dairy-like ingredient.
A method of making a dairy-like ingredient comprising providing a kappa casein in the absence of any alpha casein or beta casein under conditions such that the kappa casein forms a micelle-like structure in a form suitable for a dairy-like ingredient.
Dependencies are inferred from the claim text.