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Optimizing yeast protein properties through moderate high-pressure homogenization: A study on structural and
Zihuan Wang1, Zhaoli Liu1, Tong Xu1
1Key Laboratory of Geriatric Nutrition and Health, Ministry of Education of China; School of Light Industry Science and Engineering, Beijing Technology and Business University, Beijing 100048, PR China.
Food Chemistry
|February 22, 2026
Summary
High-pressure homogenization optimizes yeast protein functionality for food applications. Moderate pressures (60-90 MPa) improve structure, water-binding, and antioxidant activity, while excessive pressure (120 MPa) causes negative re-aggregation.
Area of Science:
- Food Science
- Protein Chemistry
- Biotechnology
Background:
- Yeast protein offers a sustainable alternative to traditional proteins.
- Optimization of yeast protein's functional properties is crucial for its wider food applications.
- High-pressure homogenization is a processing technique that can alter protein structures and functionalities.
Purpose of the Study:
- To investigate the impact of high-pressure homogenization (HPH) on the structural, functional, and flavor-binding properties of yeast protein.
- To determine the optimal pressure range for HPH treatment of yeast protein.
- To elucidate the mechanisms behind improved functional and flavor-binding properties.
Main Methods:
- Yeast protein subjected to varying HPH pressures (60, 90, 120 MPa).
- Analysis of structural changes using radius of gyration and turbidity measurements.
- Evaluation of functional properties including water-binding capacity, gel elasticity, antioxidant activity, and digestibility.
- Assessment of flavor-binding ability and molecular docking for interaction analysis.
Main Results:
- Moderate HPH (60-90 MPa) reduced radius of gyration and turbidity, indicating structural modification.
- Optimal pressure (60 MPa) significantly enhanced water-binding, gel elasticity, antioxidant activity, and digestibility.
- Excessive pressure (120 MPa) led to undesirable protein re-aggregation.
- HPH improved flavor-binding by exposing aromatic residues, with hydrogen bonding and hydrophobic interactions being key.
Conclusions:
- Moderate high-pressure homogenization is an effective strategy to enhance the functional properties of yeast protein.
- This technique improves water-binding, gelation, antioxidant capacity, digestibility, and flavor-binding.
- Careful control of pressure is necessary to avoid negative structural changes like re-aggregation.
