摘要
酵母因蛋白质含量丰富、富含人体必须的氨基酸且营养价值高,是天然优质的蛋白来源.但是,溶解性等功能特性限制了酵母蛋白在食品领域的广泛应用.本文从物理改性、化学改性、生物改性3个方面综述了改性技术对酵母蛋白功能特性与结构的影响,分析目前存在的问题并进行展望.本文旨在拓宽酵母蛋白的应用范围,填补因全球动物和植物蛋白人均需求量和年需求量增加导致的市场缺口,为保障全民健康提供支撑.
Abstract
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.
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