用酵母蛋白和生物质稳定乳液：小型回顾

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science Pub Date : 2024-04-18 DOI:10.1016/j.cofs.2024.101167

Sowmya Narsipur , Ben Kew , Célia Ferreira , Reem El-Gendy , Anwesha Sarkar

{"title":"用酵母蛋白和生物质稳定乳液：小型回顾","authors":"Sowmya Narsipur , Ben Kew , Célia Ferreira , Reem El-Gendy , Anwesha Sarkar","doi":"10.1016/j.cofs.2024.101167","DOIUrl":null,"url":null,"abstract":"<div><p>There has been a growing demand for affordable and environmentally sustainable, alternative sources of proteins to feed the growing human population, promoting planetary health. Among various single-cell proteins (SCPs), yeast biomass shows an untapped potential for food use. This review discusses our current understanding of technofunctional performance of yeast proteins either extracted from the cells or SCPs via exploiting whole cells, mainly focusing on their surface properties. We cover how yeast biomass, extracted yeast proteins, or cell wall–bound mannoproteins have been used to design molecularly adsorbed conventional emulsions or Pickering emulsions. In-depth characterisation of interfacial, rheological and tribological properties of yeast proteins is a necessary undertaking to allow rational design of yeast protein–derived colloidal food formulations for a sustainable future.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101167"},"PeriodicalIF":8.9000,"publicationDate":"2024-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214799324000456/pdfft?md5=30e3da67c378bcd9e7303ecd65e067b7&pid=1-s2.0-S2214799324000456-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Emulsion stabilised by yeast proteins and biomass: a mini review\",\"authors\":\"Sowmya Narsipur , Ben Kew , Célia Ferreira , Reem El-Gendy , Anwesha Sarkar\",\"doi\":\"10.1016/j.cofs.2024.101167\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>There has been a growing demand for affordable and environmentally sustainable, alternative sources of proteins to feed the growing human population, promoting planetary health. Among various single-cell proteins (SCPs), yeast biomass shows an untapped potential for food use. This review discusses our current understanding of technofunctional performance of yeast proteins either extracted from the cells or SCPs via exploiting whole cells, mainly focusing on their surface properties. We cover how yeast biomass, extracted yeast proteins, or cell wall–bound mannoproteins have been used to design molecularly adsorbed conventional emulsions or Pickering emulsions. In-depth characterisation of interfacial, rheological and tribological properties of yeast proteins is a necessary undertaking to allow rational design of yeast protein–derived colloidal food formulations for a sustainable future.</p></div>\",\"PeriodicalId\":54291,\"journal\":{\"name\":\"Current Opinion in Food Science\",\"volume\":\"57 \",\"pages\":\"Article 101167\"},\"PeriodicalIF\":8.9000,\"publicationDate\":\"2024-04-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S2214799324000456/pdfft?md5=30e3da67c378bcd9e7303ecd65e067b7&pid=1-s2.0-S2214799324000456-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Current Opinion in Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2214799324000456\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Opinion in Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214799324000456","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

摘要

人们越来越需要价格合理、环境可持续的替代蛋白质来源，以养活不断增长的人口，促进地球健康。在各种单细胞蛋白质（SCP）中，酵母生物质在食品用途方面的潜力尚未得到开发。本综述讨论了我们目前对从细胞中提取的酵母蛋白或通过利用整个细胞获得的 SCP 的技术功能性能的理解，主要侧重于其表面特性。我们介绍了如何利用酵母生物质、提取的酵母蛋白或细胞壁结合的甘露蛋白来设计分子吸附的传统乳剂或皮克林乳剂。深入研究酵母蛋白的界面、流变和摩擦学特性是一项必要的工作，以便合理设计酵母蛋白衍生胶体食品配方，实现可持续发展的未来。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Emulsion stabilised by yeast proteins and biomass: a mini review

There has been a growing demand for affordable and environmentally sustainable, alternative sources of proteins to feed the growing human population, promoting planetary health. Among various single-cell proteins (SCPs), yeast biomass shows an untapped potential for food use. This review discusses our current understanding of technofunctional performance of yeast proteins either extracted from the cells or SCPs via exploiting whole cells, mainly focusing on their surface properties. We cover how yeast biomass, extracted yeast proteins, or cell wall–bound mannoproteins have been used to design molecularly adsorbed conventional emulsions or Pickering emulsions. In-depth characterisation of interfacial, rheological and tribological properties of yeast proteins is a necessary undertaking to allow rational design of yeast protein–derived colloidal food formulations for a sustainable future.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Current Opinion in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

18.40

自引率

4.00%

发文量

157

审稿时长

92 days

期刊介绍： Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.