Yeast protein as a novel dietary protein source: Comparison with four common plant proteins in physicochemical properties
Chengxin Ma, Songgang Xia, Jian Song, Yukun Hou, Tingting Hao, Shuo Shen, Ku Li, Changhu Xue, Xiaoming Jiang
Abstract
Currently, with the preference for a healthy diet and increased awareness of reducing the carbon footprint, the demand for protein is becoming more and more diversified. In this study, the physicochemical properties of yeast protein (YP) and four common plant proteins (soy protein isolate, pea protein isolate, wheat gluten, and peanut protein) were compared. The most prevalent secondary structure in YP is the β-sheet. Furthermore, YP is in an aggregated state, and it has a high surface hydrophobicity. The tryptophan residues are primarily exposed on the polar surface of YP. The results of in vitro digestibility indicated that YP (84.91% ± 0.52) was a high-quality protein. Moreover, YP has a higher thermal stability and relatively stable low apparent viscosity, which provides ample possibilities for its application in food processing and in foods for people with swallowing difficulties. This study provides theoretical basis in the potential of YP as an alternative protein source.