Abstract: Selected plant lectins have been found to be larvicidal against a number of common insect pests of agricultural crops. In a preferred embodiment, plant resistance to these insects is produced by inserting into the cells of a plant a gene whose expression causes production of one or more of these lectins in larvicidal amounts.

Abstract: The present invention provides a process for preparing a carbohydrate-binding lectin derivative for use as immune modulators or immunoconjugates. The polymer-lectin conjugate produced in accordance with the process is polyethylene glycol Ricinus communis agglutinin I (PEG-RCAI). The lectin is coupled to the polymer by activating the polymer with a coupling agent such as 1,1-carbonyldiimidazole. The polymer-lectin conjugate is biologically active, biocompatible and is expected to be substantially non-immunogenic.

Abstract: Novel protein partial degradation products obtainable from grain proteins such as wheat protein, maize protein, soya bean protein, etc., by specific degradation treatments, which are useful as a quality-improving agent for various food stuffs, a surface active agent, a dispersing agent for particles, etc.

Abstract: New protein hydrolyzates are produced by treating an aqueous solution of a protein hydrolyzate with an adsorptive resin functional to remove from the protein hydrolyzate bitter taste components, color and odor components and aromatic amino acids. The treated protein hydrolyzate solutions can be concentrated and dried if desired to powder form.

Abstract: This invention pertains to methods for extracting and purifying zein, zein bodies, glutelins or destarched corn gluten from corn gluten meal by efficiently removing and recovering food grade pigments and starch hydrolysates, while discarding unwanted fractions. Corn gluten is subjected to the combination of enzymatic starch hydrolysis, alkaline treatment, alcohol washing and alcohol extraction to produce a substantially starch-free, deflavored and decolored zein which is suitable for use in foods and pharmaceuticals. An advantage of the process described herein is its use of food grade alcohol(s) to deflavor, decolorize and extract the zein from corn gluten meal. Purified zein and zein bodies have improved utility and functionality in a variety of existing and emerging food applications. Alternate products such as deflavored, decolored and destarched corn gluten, zein bodies or glutelins are also obtained by the methods of this invention and are useful as vegetable protein supplements.

Abstract: The present invention is directed to a ribosome inactivating protein from maize. The protein is characterized by being in a single chain proRIP inactive form that can be converted into an active form by cleavage with proteases.

Abstract: A process for enhancing the functional properties of denatured proteinaceous material of vegetable origin. The enhanced properties include at least one property selected from the group consisting of water absorption, water binding capacity, oil binding capacity, fat binding capacity, and the ability to produce viscous aqueous suspensions. The process includes the steps of obtaining the denatured proteinaceous material by treating undenatured proteinaceous material with aqueous alcohol and maintaining a slurry of the denatured proteinaceous material in warm aqueous ammonia in which the weight ratio of the aqueous phase to solids is between 3:1 and 15:1 at a temperature between 75.degree. C. to 100.degree. C. and within a pH range of from 8.0 to 9.5.

Abstract: The .alpha.-chlorohydrin content of liquid hydrolysed protein obtained by acid hydrolysis with hydrochloric acid is reduced by adjusting the pH of the liquid hydrolysed protein to a pH of from 8 to 14 and holding the liquid for a time sufficient for the .alpha.-chlorohydrin content of the liquid hydrolysed protein to be reduced.

Abstract: Adherence of pathogenic bacteria having type I fimbriae to animal cells is inhibited by compositions having active constituents which are new glycopeptide and/or oligosaccharide compounds. The active constituent compounds are prepared enzymatically from vegetable flour which contains reserve glycoproteins rich in oligomannosides, preferably from a fraction enriched with soya glycoprotein 7S or with bean glycoprotein II, although glycopeptides from ovalbumin may be utilized for the preparation of the compounds. The compounds have a polymannosidic basic structure similar to that of epithelial cells which is recognized by various pathogenic bacteria and which results in neutralizing the bacteria so they do not adhere to the cells. Compositions including the active constituent compounds are effective for use in the prophylaxis, treatment and diagnosis of infectious diseases, especially those caused by coliform bacteria, and also for use in the disinfection of surfaces.

Abstract: A method for fraction fractionation of a vegetable protein such as soybean protein which comprises subjecting a source of the vegetable protein in an aqueous system to reduction conditions such as treatment with a sulfite compound, a glutathione compound or cysteine compound, or electrolytic reduction at pH within a neutral or alkaline range and then bringing the system to pH of 5.5 to 7.0 at a temperature of 20.degree. C. or lower to fractionate the system into a soluble or dispersing fraction and an insoluble or precipitate fraction.

Abstract: A process for the production of grain oil, dehydrated alcohol, grain protein and starch, is disclosed. The invention comprises the steps of (a) drying cracked grain, (b) leaching the dried grain with an ethanol solution of 90 to 100% w/v ethanol and recovering dehydrated alcohol and grain oil, (c) extracting the residue of step (b) with a second ethanol solution containing NaOH and recovering food grade protein, and (d) separating starch and fiber from the residue of step (c) by starch hydrolysis or by grinding the residue and separating the starch and fiber by a screen and/or centrifuge.

Abstract: A process is provided for recovering food grade protein from agricultural commodities such as corn, for example, prior to alcohol production. The process involves extracting the protein with an alkali or alkali/alcohol solution either with or without sonication. The protein is recovered from the extract by ultrafiltration and the dissolved sugars and starches in the permeate are concentrated by reverse osmosis for addition to the nonprotein constituents for alcohol production.