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Yeast proteins: recovery, nutritional and functional properties.
Advances in Experimental Medicine and Biology
|January 1, 1978
Summary
Yeast proteins offer a promising supplementary food source. Chemical modification, like succinylation, improves their functionality and overcomes contamination issues, but nutritional value requires further study.
Area of Science:
- Food Science
- Biochemistry
- Protein Chemistry
Background:
- Growing demand for sustainable and novel protein sources.
- Potential of microorganisms, specifically yeasts, as a source of food-grade proteins.
Purpose of the Study:
- To explore the use of yeast as a supplementary protein source.
- To investigate methods for improving yeast protein functionality and safety for food applications.
Main Methods:
- Discusses yeast protein extraction and modification techniques.
- Highlights succinylation and derivatization as methods to address proteolysis and nucleic acid contamination.
Main Results:
- Succinylation and derivatization effectively circumvent proteolysis and nucleic acid contamination issues.
- Modified yeast proteins exhibit enhanced functional properties compared to unmodified counterparts.
Conclusions:
- Yeasts represent a viable alternative for supplementary food-grade proteins.
- Further research is essential to evaluate the nutritional quality of modified yeast proteins for human consumption.