Luo Jin, Liang Li, Bi Yongzhao, Liu Xialei, Qiao Kaina, Liu Zunying, Mao Xiangzhao, Sun Baoguo, Zhang Yuyu
Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China.
College of Food Science and Engineering, Ocean University of China, Qingdao 266100, China.
Ultrason Sonochem. 2025 Jul;118:107372. doi: 10.1016/j.ultsonch.2025.107372. Epub 2025 May 2.
To expand the application of yeast protein (YP) in the food industry, the synergistic effects of mannoprotein (MP) and ultrasound (US) treatment were explored to improve its solubility, flavor, and structural properties. Results showed that YP and MP formed YP-MP conjugation in 1:3 (w:w), after reacting with citric acid and sodium bicarbonate for 4 h at room temperature and ultrasonic treatment at 1000 W for 30 min. The YP-MP-US sample achieved a maximum protein yield of 54.82 ± 1.67 %. Furthermore, the protein particle size was reduced from 257.67 nm to 159.33 nm after the treatment, thereby improving its solubility, emulsifying, and foaming capacities. Sensory evaluations, combined with E-tongue, E-nose, and HS-SPME-GC-MS analyses, revealed a significant reduction in the unpleasant yeast flavor of YP (p < 0.05). Additionally, the synergistic treatment had altered the conformation and structure of YP, which were confirmed by the notable increase in β-sheet, free sulfhydryl (-SH) groups, surface hydrophobicity, and intrinsic fluorescence while promoting a looser and finer aggregation microstructure. In conclusion, the synergistic treatment significantly improved protein solubility and flavor, thereby enhancing its processing functionality.
为扩大酵母蛋白（YP）在食品工业中的应用，研究了甘露糖蛋白（MP）与超声（US）处理的协同效应，以改善其溶解性、风味和结构特性。结果表明，YP与MP在室温下与柠檬酸和碳酸氢钠反应4小时，并在1000W功率下超声处理30分钟后，以1:3（w:w）的比例形成了YP-MP共轭物。YP-MP-US样品的最大蛋白质产率达到54.82±1.67%。此外，处理后蛋白质粒径从257.67nm减小到159.33nm，从而提高了其溶解性、乳化性和起泡能力。感官评价结合电子舌、电子鼻和顶空固相微萃取-气相色谱-质谱分析表明，YP令人不悦的酵母味显著降低（p<0.05）。此外，协同处理改变了YP的构象和结构，β-折叠、游离巯基（-SH）基团、表面疏水性和固有荧光显著增加，同时促进了更松散、更精细的聚集微观结构，证实了这一点。总之，协同处理显著提高了蛋白质的溶解性和风味，从而增强了其加工功能性。
