Expanding food applications of yeast protein by microbial fermentation: techno-functional, rheological and aroma characterization

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-05-27 DOI:10.1016/j.foodhyd.2025.111582

Yaqin Wang , Fabio Tuccillo , Xuezhu Yang , Mahmood Hashim , Yan Xu , Ndegwa Henry Maina , Rossana Coda , Kati Katina

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引用次数: 0

Abstract

Yeast protein (YP) has been touted as a sustainable alternative to animal-based proteins. However, its food applications are hindered by several techno-functional drawbacks, such as poor solubility and low apparent viscosity. This study investigated the impact of fermentation using selected lactic acid bacteria with varying levels of proteolytic activity and producing different types of exopolysaccharide (EPS) on YP. The potential synergistic effects of ultrasonic pretreatment were also evaluated. Adding sucrose or glucose during fermentation supported EPS synthesis (e.g., 2.7–3.6 % dextran) and lactic acid production (4.3–6.3 mg/g), the latter contributing to the suppression of potential foodborne pathogens. Fermentation with Pediococcus acidilactici 10MM1significantly enhanced solubility (≥2-fold at pH 3–9), emulsifying activity (1.6-fold), and emulsifying stability (1.3-fold) of YP, attributable to the strain's high proteolytic activity. Fermentation with Weissella confusa VIII40 significantly improved viscoelastic properties and increased water-holding capacity (WHC) by 16 %, with lesser effects observed for Levilactobacillus brevis AM7 (14 %), Lactiplantibacillus plantarum B24W (11 %) and Leuconostoc pseudomesenteroides 20193 (5 %). The abovementioned improvements appeared strain- and EPS-dependent, related to mechanisms such as increased particle size (due to EPS–protein complex formation) and altered YP secondary structure (decreased α-helix content and increased random coil). Variations in the volatile profiles of YP were also strain-specific, with the potential to introduce sweet and fruity notes. No synergistic effects were observed with ultrasonic treatment. Taken together, fermentation represents a clean-label approach to modifying YP for food applications like dairy alternatives requiring high solubility, WHC, and emulsification.

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通过微生物发酵扩大酵母蛋白的食品应用：技术功能、流变学和香气表征

酵母蛋白（YP）一直被吹捧为动物蛋白的可持续替代品。然而，它的食品应用受到一些技术功能缺陷的阻碍，如溶解度差和表观粘度低。本研究选取具有不同蛋白水解活性水平的乳酸菌进行发酵，并产生不同类型的外多糖（EPS），研究其对YP的影响。并对超声预处理的协同效应进行了评价。在发酵过程中添加蔗糖或葡萄糖支持EPS合成（如2.7 - 3.6%葡聚糖）和乳酸生成（4.3-6.3 mg/g），后者有助于抑制潜在的食源性病原体。由于菌株具有较高的蛋白水解活性，在pH 3-9条件下可显著提高YP的溶解度（≥2倍）、乳化活性（1.6倍）和乳化稳定性（1.3倍）。用Weissella confusa VIII40发酵显著提高了菌体的粘弹性和持水能力（WHC），提高了16%，而对短乳杆菌AM7（14%）、植物乳杆菌B24W（11%）和假肠杆菌20193（5%）的影响较小。上述改善表现出应变和eps依赖性，其机制包括颗粒尺寸增大（由于eps -蛋白复合物的形成）和YP二级结构改变（α-螺旋含量减少，随机线圈增加）。YP挥发性特征的变化也是菌株特异性的，有可能引入甜味和水果味。超声治疗无增效作用。综上所述，发酵代表了一种清洁标签的方法来修改食品应用中的YP，如需要高溶解度，WHC和乳化的乳制品替代品。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.