Abstract: A method for increasing the milk coagulating activity of microbial rennet obtained from Mucor pusillus microorganisms. The method involves acylating Mucor pusillus microbial rennet enzyme with maleic, citraconic, phthalic, cis-1,2-cyclohexanedicarboxylic, 1,2,4-benzenetricarboxylic, homophthalic, 3-nitro-phthalic, bromomaleic or dichloromaleic anhydride.

Abstract: Enzymes or enzyme producing microorganisms are immobilized by contacting an aqueous medium containing an enzyme or enzyme producing microorganism with tannin, a long chain, polyamine, cationic flocculating agent and a crosslinking agent and separating the resultant enzymatically active reaction product from the aqueous medium. The reaction product has improved physical strength for use in a column bed reactor. A preferred flocculating agent is a water soluble epihalohydrin/polyamine copolymer.

Abstract: Casein having a reduced cholesterol content is obtained by treating skimmilk at a pH of about 6.0 to 6.9 with a pancreatic lipase having lipase activity and protease activity for a time sufficient to dissociate the casein from cholesterol therein and then coagulating the casein by enzymatic means.

Abstract: A sodium chloride substitute composition having a desirable saline flavor and being free of sodium or having a reduced sodium content is disclosed as consisting essentially of a mixture of a glycinamide salt and a flavor potentiator. The use of a glycinamide salt to impart a desirable saline flavor note to foodstuffs is also disclosed.

Abstract: Nutritionally fortified foodstuffs and methods for producing the same are provided. The foodstuffs comprise an edible, methionine deficient protein and a nutritionally supplemental amount of a bland and water-soluble C-terminal amino acid substituted methionine dipeptide, wherein the amino acid substituent is selected from the class consisting of glycine, alanine, valine and glutamic acid.

Abstract: Wet spun proteinaceous filaments are prepared from pulverized, functional defatted leguminous materials having a protein content of about 45 to about 55 percent, by forming an aqueous slurry thereof to extract proteins and carbohydrates, precipitating the protein onto and into the insoluble portion of the leguminous material, separating the solids from the liquid portion of the slurry, forming an aqueous alkaline spinning dope with the separated solids and forcing the spinning dope through a spinneret into an acid and salt coagulating bath to form proteinaceous filaments.