Zhao Ziyan, Zhao Jinling, Liu Sirong, Liu Mengxuan, Zeng Xiangquan, Li He, Xi Yu, Li Jian
Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China.
Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Foods. 2025 Apr 15;14(8):1366. doi: 10.3390/foods14081366.
Yeast protein (YP) is rich in nutrients, but its emulsifying properties, especially emulsifying stability, still need to be improved. In this study, cationic polysaccharide chitosan (CS) and anionic polysaccharide xanthan gum (XG) were selected to enhance the emulsifying properties of protein emulsions. The preparation conditions of the emulsions were optimized by calculating particle size, zeta potential, emulsifying activity index, emulsifying stability index, and emulsifying capacity index, as well as macroscopic observation. The optimized emulsions were characterized using confocal laser scanning microscopy, rheology, Raman spectroscopy, color difference analysis, and storage stability. The results showed that the stability of yeast protein/modified yeast protein-chitosan (YP/EYP-CS) emulsions was better at pH 5.5, with a protein:polysaccharide ratio of 1:1 and an oil phase addition of 40%, while the stability of yeast protein/modified yeast protein-xanthan gum (YP/EYP-XG) emulsions was better at pH 3.5, with a protein:polysaccharide ratio of 1:1 and an oil phase addition of 50%. Further analysis indicated that the emulsions with CS had smaller particle sizes and lower initial viscosities, but more hydrogen bonds and better encapsulation of pigment (MP), especially the EYP-CS emulsion (81.18%). In contrast, the emulsions with XG had uniform droplet sizes and high thermal stability and exhibited obvious shear thinning behavior with increasing shear rates. The network structure of the emulsions was mainly elastic, and the hydrophobic interaction was stronger. This study provides insights into the utilization of yeast protein in the food industry and the development of emulsification systems.
酵母蛋白（YP）富含营养成分，但其乳化性能，尤其是乳化稳定性仍有待提高。本研究选用阳离子多糖壳聚糖（CS）和阴离子多糖黄原胶（XG）来增强蛋白质乳液的乳化性能。通过计算粒径、zeta电位、乳化活性指数、乳化稳定性指数和乳化能力指数以及进行宏观观察，对乳液的制备条件进行了优化。使用共聚焦激光扫描显微镜、流变学、拉曼光谱、色差分析和储存稳定性对优化后的乳液进行了表征。结果表明，酵母蛋白/改性酵母蛋白-壳聚糖（YP/EYP-CS）乳液在pH 5.5、蛋白质与多糖比例为1:1、油相添加量为40%时稳定性较好，而酵母蛋白/改性酵母蛋白-黄原胶（YP/EYP-XG）乳液在pH 3.5、蛋白质与多糖比例为1:1、油相添加量为50%时稳定性较好。进一步分析表明，含有CS的乳液粒径较小、初始粘度较低，但氢键较多且对色素（MP）的包封效果较好，尤其是EYP-CS乳液（81.18%）。相比之下，含有XG的乳液液滴尺寸均匀、热稳定性高，并且随着剪切速率的增加表现出明显的剪切变稀行为。乳液的网络结构主要为弹性结构，疏水相互作用更强。本研究为酵母蛋白在食品工业中的利用以及乳化体系的开发提供了见解。
