Progress in the Study of the Effects of Modification Techniques on the Functional Properties and Structure of Yeast Proteins
Yeast is a natural and high-quality protein source,notable for its rich protein content,abundance of essential amino acids,and high nutritional value.However,its functional properties,such as solubility,limit the widespread use of yeast proteins in the food industry.This paper reviewd the effects of various modification techniques on the functional properties and structure of yeast proteins,focusing on physical,chemical,and biological modifications.It also analyzed current challenges and future prospects.The goal of the paper was to expand the application of yeast proteins,address the market gap created by the growing global demand for animal and plant proteins,and support national health protection.
万方数据
维普
