Proteins
are essential for human tissues and organs, and they require
adequate intake for normal physiological functions. With a growing
global population, protein demand rises annually. Traditional animal
and plant protein sources rely heavily on land and water, making it
difficult to meet the increasing demand. The high protein content
of yeast and the complete range of amino acids in yeast proteins make
it a high-quality source of supplemental protein. Screening of high-protein
yeast strains using proteomics is essential to increase the value
of yeast protein resources and to promote the yeast protein industry.
However, current yeast extraction methods are mainly alkaline solubilization
and acid precipitation; therefore, it is necessary to develop more
efficient and environmentally friendly techniques. In addition, the
functional properties of yeast proteins limit their application in
the food industry. To improve these properties, methods must be selected
to modify the secondary and tertiary structures of yeast proteins.
This paper explores how proteomic analysis can be used to identify
nutrient-rich yeast strains, compares the process of preparing yeast
proteins, and investigates how modification methods affect the function
and structure of yeast proteins. It provides a theoretical basis for
solving the problem of inadequate protein intake in China and explores
future prospects.