Formation mechanism of yeast-soy protein extrudates during high-moisture extrusion and their digestive properties

Zhao, Yinghan; Zhang, Xinwen; Li, Ku; Shen, Shuo; Li, Jianghua; Liu, X.

doi:10.1016/j.foodhyd.2023.109093

Cited by 16 publications

(2 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…YP was distributed throughout the SPI network structure in both the mixing and melting zones, according to simulations using combined segmental sampling and closed cavity rheometers (CCRs) that mimicked the extrusion process (mixing, melting, cooling, and extrudate). YP as a separate phase transformed SPI into a "mushy" state, promoting intermolecular forces and protein network reconstruction in the cooling zone (Zhao et al, 2023).…”

Section: Applied To Protein Fibersmentioning

confidence: 99%

“…Using yeast proteins to make fibers is an intriguing area of research that could lead to the creation of new, versatile materials. Yeast proteins, particularly those derived from Saccharomyces cerevisiae (baker's yeast), have shown promise as a sustainable and plant-based source for creating fibrous structures that mimic the texture and mouthfeel of meat (Zhao et al, 2023). A study examined the effects of yeast protein (YP) ratios (0−50%) on the production process of extrudates made from YP and soy protein isolate (SPI) during highmoisture extrusion and their in vitro dynamic digesting characteristics.…”

Section: Applied To Protein Fibersmentioning

confidence: 99%

See 1 more Smart Citation

Potential use of yeast protein in terms of biorefinery, functionality, and sustainability in food industry

Timira,

Chen,

Zhou

et al. 2024

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

A growing demand for sustainable, alternative protein sources that are nutrient‐dense, such as microorganisms, and insects, has gradually evolved. When paired with effective processing techniques, yeast cells contain substantial substances that could supply the population's needs for food, medicine, and fuel. This review article explores the potential of yeast proteins as a sustainable and viable alternative to animal and plant‐based protein sources. It highlights the various yeast protein extraction methods including both mechanical and non‐mechanical methods. The application of nanoparticles is one example of the fast‐evolving technology used to damage microbial cells. SiO2 or Al2O3 nanoparticles break yeast cell walls and disrupt membranes, releasing intracellular bioactive compounds. Succinylation of yeast protein during extraction can increase yeast protein extraction rate, lower RNA concentration, raise yeast protein solubility, increase amino acid content, and improve yeast protein emulsification and foaming capabilities. Combining physical and enzymatic extraction methods generates the most representative pool of mannose proteins from yeast cell walls. Ethanol or isoelectric precipitation purifies mannose proteins. Mannoproteins can be used as foamy replacement for animal‐derived components like egg whites due to their emulsification, stability, and foaming capabilities. Yeast bioactive peptide was separated by ultrafiltration after enzymatic hydrolysis of yeast protein and has shown hypoglycemic, hypotensive, and oxidative action in vitro studies. Additionally, the review delves into the physicochemical properties and stability of yeast‐derived peptides as well as their applications in the food industry. The article infers that yeast proteins are among the promising sources of sustainable protein, with a wide range of potential applications in the food industry.

show abstract

Section: Applied To Protein Fibersmentioning

confidence: 99%

Section: Applied To Protein Fibersmentioning

confidence: 99%