3D edible scaffolds with yeast protein: A novel alternative protein scaffold for the production of high-quality cell-cultured meat

Wang, Yafang; Zhong, Zhihao; Munawar, Noshaba; Zan, Linsen; Zhu, Jie

doi:10.1016/j.ijbiomac.2023.129134

International Journal of Biological Macromolecules

2024

DOI: 10.1016/j.ijbiomac.2023.129134

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3D edible scaffolds with yeast protein: A novel alternative protein scaffold for the production of high-quality cell-cultured meat

Yafang Wang,

Zhihao Zhong,

Noshaba Munawar

et al.

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Cited by 9 publications

References 34 publications

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Yeast protein‐derived γ‐glutamyl peptides prepared by transpeptidation reaction exhibit a pronounced taste‐enhancing effect

Liu,

Fu,

et al. 2024

Food Frontiers

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A high‐salt diet can induce hypertension, so salt reduction can prevent hypertension. γ‐Glutamyl peptides (GGPs) have obvious taste‐enhancing effects, while their contents in natural foods are relatively low. Yeast protein rich in Glu/Gln is a good precursor for the preparation of GGPs. In this study, yeast protein‐derived GGPs were prepared through hydrolysis and transpeptidation reactions, followed by sensory evaluation and E‐tongue analysis. Peptide sequences were identified by LC−MS/MS and screened for molecular docking. The optimal reaction conditions were hydrolysis for 4 h, enzyme concentration of 16 U/g, and transpeptidation for 4 h. GGPs could increase salt and umami intensity by 60.78% and 40.93% based on sensory evaluation, 22.52%, and 16.40% according to E‐tongue analysis. Fifteen γ‐glutamyl peptides with different peptide lengths were selected for molecular docking. Molecular docking confirmed their binding to calcium‐sensing receptors (CaSr) through hydrogen bonds and hydrophobic interaction, while interaction between CaSR receptor and γ‐glutamyl di‐, tri‐, and oligo‐peptides varied in binding energy. The stimulation received by CaSR lasted a longer time and varied in intensity. It was further proved that the flavor of mixed peptides has a layered sense and can give people a rich taste experience. Overall, yeast protein‐derived GGPs can enhance salt and umami taste, which can reduce salt usage without compromising taste.

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Yeast protein‐derived γ‐glutamyl peptides prepared by transpeptidation reaction exhibit a pronounced taste‐enhancing effect

Liu,

Fu,

et al. 2024

Food Frontiers

View full text Add to dashboard Cite

show abstract

The important role of cellular mechanical microenvironment in engineering structured cultivated meat: Recent advances

Zhang,

Zhao,

Zhang

et al. 2024

Current Research in Food Science

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A rich-nutritious cultured meat via bovine myocytes and adipocytes co-culture: Novel Prospect for cultured meat production techniques

Wang,

Zhuang,

Munawar

et al. 2024

Food Chemistry

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3D edible scaffolds with yeast protein: A novel alternative protein scaffold for the production of high-quality cell-cultured meat

Cited by 9 publications

References 34 publications

Yeast protein‐derived γ‐glutamyl peptides prepared by transpeptidation reaction exhibit a pronounced taste‐enhancing effect

Yeast protein‐derived γ‐glutamyl peptides prepared by transpeptidation reaction exhibit a pronounced taste‐enhancing effect

The important role of cellular mechanical microenvironment in engineering structured cultivated meat: Recent advances

A rich-nutritious cultured meat via bovine myocytes and adipocytes co-culture: Novel Prospect for cultured meat production techniques

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