Functional, Biological and Nutritional Properties of Protein Fraction Isolated from Yarrowia lipolytica Biomass

This study evaluated the nutritional, functional, biological, and sensory potential of proteins derived from Yarrowia lipolytica biomass and their enzymatic hydrolysates for food applications. Three strains were cultivated under bioreactor conditions, with strain JII1c selected for its superior biomass yield and protein content. Its amino acid composition was rich in lysine and branched-chain amino acids, with protein quality indices (CS = 37.8%, EAAI = 36.17%) confirming value in plant-based diets. Proteins were isolated and hydrolysed using a non-commercial serine protease from Cucurbita ficifolia, which enhanced solubility (NSI: 19.4 → 49.2%), water and oil absorption, and emulsion stability. Hydrolysates showed notable biological activities, including ACE (71.8%), DPP-IV (52.3%), and α-glucosidase (67.4%) inhibition, indicating potential metabolic benefits. Sensory evaluation of extrudates confirmed improvements in aroma, texture, and flavour when hydrolysates were incorporated. The use of a plant-derived protease demonstrates a sustainable approach to producing bioactive peptides. Y. lipolytica hydrolysates emerge as promising clean-label ingredients that combine nutritional quality with techno-functional performance, supporting their integration into health-oriented and sustainable food products.