School of Food and Health, Beijing Technology and Business University, Beijing 100080, China.
Graduate School of Agriculture, Kyoto University, Kyoto606-8502, Japan.
J Agric Food Chem. 2024 Aug 28;72(34):18774-18793. doi: 10.1021/acs.jafc.4c04821. Epub 2024 Aug 15.
Proteins are essential for human tissues and organs, and they require adequate intake for normal physiological functions. With a growing global population, protein demand rises annually. Traditional animal and plant protein sources rely heavily on land and water, making it difficult to meet the increasing demand. The high protein content of yeast and the complete range of amino acids in yeast proteins make it a high-quality source of supplemental protein. Screening of high-protein yeast strains using proteomics is essential to increase the value of yeast protein resources and to promote the yeast protein industry. However, current yeast extraction methods are mainly alkaline solubilization and acid precipitation; therefore, it is necessary to develop more efficient and environmentally friendly techniques. In addition, the functional properties of yeast proteins limit their application in the food industry. To improve these properties, methods must be selected to modify the secondary and tertiary structures of yeast proteins. This paper explores how proteomic analysis can be used to identify nutrient-rich yeast strains, compares the process of preparing yeast proteins, and investigates how modification methods affect the function and structure of yeast proteins. It provides a theoretical basis for solving the problem of inadequate protein intake in China and explores future prospects.
蛋白质是人体组织和器官所必需的，正常生理功能的维持需要足够的蛋白质摄入。随着全球人口的增长，蛋白质的需求逐年增加。传统的动物和植物蛋白质来源严重依赖土地和水资源，难以满足不断增长的需求。酵母的高蛋白含量和酵母蛋白质中完整的氨基酸谱使其成为优质的补充蛋白质来源。利用蛋白质组学筛选高蛋白酵母菌株对于提高酵母蛋白资源的价值和促进酵母蛋白产业的发展至关重要。然而，目前酵母的提取方法主要是碱性溶解和酸沉淀；因此，有必要开发更高效、更环保的技术。此外，酵母蛋白的功能特性限制了其在食品工业中的应用。为了改善这些特性，必须选择方法来修饰酵母蛋白的二级和三级结构。本文探讨了蛋白质组学分析如何用于鉴定营养丰富的酵母菌株，比较了酵母蛋白制备的过程，并研究了修饰方法如何影响酵母蛋白的功能和结构。为解决中国蛋白质摄入不足的问题提供了理论依据，并探讨了未来的发展前景。
