Ma Chengxin, Xia Songgang, Song Jian, Hou Yukun, Hao Tingting, Shen Shuo, Li Ku, Xue Changhu, Jiang Xiaoming
College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, PR China.
The Hubei Provincial Key Laboratory of Yeast Function, Yichang, 443003, PR China.
Curr Res Food Sci. 2023 Jul 27;7:100555. doi: 10.1016/j.crfs.2023.100555. eCollection 2023.
Currently, with the preference for a healthy diet and increased awareness of reducing the carbon footprint, the demand for protein is becoming more and more diversified. In this study, the physicochemical properties of yeast protein (YP) and four common plant proteins (soy protein isolate, pea protein isolate, wheat gluten, and peanut protein) were compared. The most prevalent secondary structure in YP is the β-sheet. Furthermore, YP is in an aggregated state, and it has a high surface hydrophobicity. The tryptophan residues are primarily exposed on the polar surface of YP. The results of digestibility indicated that YP (84.91 ± 0.52%) was a high-quality protein. Moreover, YP has a higher thermal stability and relatively stable low apparent viscosity, which provides ample possibility for its application in food processing and in foods for people with swallowing difficulties. This study provides theoretical basis in the potential of YP as an alternative protein source.
目前，随着对健康饮食的偏好以及对减少碳足迹意识的提高，对蛋白质的需求越来越多样化。在本研究中，比较了酵母蛋白（YP）和四种常见植物蛋白（大豆分离蛋白、豌豆分离蛋白、小麦面筋和花生蛋白）的物理化学性质。YP中最普遍的二级结构是β-折叠。此外，YP处于聚集状态，具有较高的表面疏水性。色氨酸残基主要暴露在YP的极性表面。消化率结果表明，YP（84.91±0.52%）是一种优质蛋白质。此外，YP具有较高的热稳定性和相对稳定的低表观粘度，这为其在食品加工和吞咽困难人群食品中的应用提供了充分的可能性。本研究为YP作为替代蛋白质来源的潜力提供了理论依据。
