文献类型：期刊文献

英文题名：Enhanced solubility of yeast protein via high-pressure homogenization-assisted limited enzymatic hydrolysis: mechanisms of structural modification and implications for functionality and nutrition

作者：Han, Zhaowei Chen, Bingyu Li, Xinxin Zhu, Xuchun Wang, Zhongjiang Zhu, Jingwen Zhao, Yan Yan, Chao Zheng, Faying Huang, Mingzheng Zhou, Linyi Liu, Hongzhi

第一作者：Han, Zhaowei

通信作者：Zhou, LY[1];Liu, HZ[1]

机构：[1]Beijing Technol & Business Univ, Sch Food & Hlth, Key Lab Geriatr Nutr & Hlth, Beijing 100080, Peoples R China;[2]Northeast Agr Univ, Coll Food Sci, Harbin 100005, Heilongjiang, Peoples R China;[3]Guizhou Inst Technol, Coll Food & Pharmaceut Engn, Guiyang 550025, Guizhou, Peoples R China

第一机构：Beijing Technol & Business Univ, Sch Food & Hlth, Key Lab Geriatr Nutr & Hlth, Beijing 100080, Peoples R China

通信机构：corresponding author), Beijing Technol & Business Univ, Sch Food & Hlth, Key Lab Geriatr Nutr & Hlth, Beijing 100080, Peoples R China.

年份：2026

卷号：242

外文期刊名：FOOD RESEARCH INTERNATIONAL

收录：;EI(收录号：20263021173607);Scopus(收录号：2-s2.0-105045533436);WOS:【SCI-EXPANDED(收录号:WOS:001836288200001)】；

基金：This work was supported by Guizhou Provincial Science and Technology Department (KXJZ [2024] 021), The National Natural Science Foundation of China (32472269) and Beijing High-level Talent Project (ID: 19008025039).

语种：英文

外文关键词：Yeast protein; High-pressure homogenization; Limited enzymatic hydrolysis; Solubility; Structural and functional characteristics

摘要：Yeast protein (YP) is recognized as a sustainable and hypoallergenic microbial protein source, yet its low solubility (typically <22%) severely restricts its utilization in food formulations. Improving solubility is therefore a key step toward broader industrial application of YP. This study investigated a synergistic treatment combining high-pressure homogenization and restriction enzymatic hydrolysis (HPH-neu) to improve the solubility of yeast protein (YP). The HPH-neu treatment significantly enhanced solubility to 81.58 +/- 0.29%. In contrast, the individual application of either high-pressure homogenization (HPH) or restriction enzymatic hydrolysis (neu) was less effective in improving solubility than the combined approach. Structural analysis indicated that HPH-neu processing notably increased the contents of alpha-helix and random coil, and scanning electron microscopy (SEM) revealed a corresponding looser and more disordered microstructure. Furthermore, the combined treatment significantly reduced particle size (242.8 +/- 5.59 nm), free sulfhydryl group content (2.20 +/- 0.01 mu mol/g), and surface hydrophobicity (H-0, 14123.67 +/- 257.85).At the same time, it improved functional properties including the emulsifying activity index (40.51 +/- 2.86 m(2)/g), foaming capacity (146.67 +/- 2.89%), and in vitro digestibility (90.64 +/- 0.33%). The HPH-neu process also yielded high scores for PDCAAS and SRC, reaching 65.96 and 73.11, respectively. In summary, the integrated HPH-neu strategy not only effectively enhanced the solubility of YP but also improved its multifaceted functional properties and digestibility. This strategy offers a promising route for protein valorization and the development of high-quality, nutritious protein ingredients.