Wang Zihuan, Xu Xiuli, Liu Zhaoli, Xu Tong, Ma Linlin, Song Fuhang
Key Laboratory of Geriatric Nutrition and Health, Ministry of Education of China; School of Light Industry Science and Engineering, Beijing Technology and Business University, Beijing 100048, PR China.
Key Laboratory of Polar Geology and Marine Mineral Resources (China University of Geosciences, Beijing), Ministry of Education; Hainan Institute of China University of Geosciences (Beijing); School of Ocean Sciences, China University of Geosciences, Beijing 100083, PR China.
Food Res Int. 2025 Aug;213:116550. doi: 10.1016/j.foodres.2025.116550. Epub 2025 May 5.
Yeast protein (YP) is an innovative alternative protein with significant nutritional value, yet it has been underutilized due to structural restrictions and poor functionality. To expand its' application in food industry, we investigated how different homogenization pressures affect its physicochemical and emulsifying properties. High-pressure homogenization (HPH) greatly enhanced the emulsifying properties, especially at 60 MPa with increased emulsifying activity and stability indices by 53.88 % and 52.26 %, respectively. Additionally, emulsions prepared with modified YPs exhibited smaller particle sizes, higher zeta potentials, more uniform droplet sizes, and improved stability. HPH also exposed hydrophobic and sulfhydryl groups on YP surface, increasing surface hydrophobicity while decreasing total sulfhydryl content. The process significantly increased β-sheet content, leading to looser and more disordered protein microstructure. The zeta potential of the protein solution was raised and the protein particle size decreased by HPH. To sum up, HPH is an effective method for enhancing the emulsifying properties of yeast proteins, which in turn will promote the broad application in various food products, such as creams and ice creams.
酵母蛋白（YP）是一种具有重要营养价值的创新型替代蛋白，但由于结构限制和功能不佳，其一直未得到充分利用。为了扩大其在食品工业中的应用，我们研究了不同的均质压力如何影响其物理化学和乳化特性。高压均质（HPH）极大地增强了乳化特性，尤其是在60兆帕时，乳化活性和稳定性指数分别提高了53.88%和52.26%。此外，用改性酵母蛋白制备的乳液表现出更小的粒径、更高的ζ电位、更均匀的液滴尺寸以及更好的稳定性。高压均质还使酵母蛋白表面的疏水基团和巯基暴露出来，增加了表面疏水性，同时降低了总巯基含量。该过程显著增加了β-折叠含量，导致蛋白质微观结构更加松散和无序。高压均质提高了蛋白质溶液的ζ电位，并减小了蛋白质粒径。总之，高压均质是增强酵母蛋白乳化特性的有效方法，这反过来将促进其在各种食品（如奶油和冰淇淋）中的广泛应用。
