文献类型：期刊文献

英文题名：Effects of extraction methods on the multidimensional characteristics of yeast proteins: structure, processing properties, nutritional value, and proteomics

作者：Yan, Chao Zhao, Yan Han, Zhaowei Zhu, Xuchun Chen, Bingyu Huang, Mingzheng Liu, Hongzhi

第一作者：Yan, Chao

机构：[1] Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing, 100048, China; [2] Guizhou Institute of Technology, Guizhou, 550003, China

第一机构：Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing, 100048, China

年份：2026

外文期刊名：SSRN

收录：EI(收录号：20260470640)

语种：英文

外文关键词：Conformations - Emulsification - Extraction - High pressure effects - Nutrition - Proteomics - Solubility - Stability - Structural properties - Thermal processing (foods)

摘要：This study systematically compared the effects of high-pressure homogenization (HPH), alkaline heating (ALT), enzymatic hydrolysis (ENZ), and autolysis (AUT) on the structural characteristics, functional properties, nutritional quality, and proteomic profiles of Saccharomyces cerevisiae protein, with emphasis on elucidating how different cell disruption mechanisms modulate protein functionality and nutritional attributes through structural alterations. The results demonstrated that extraction methods significantly influenced protein secondary structure composition and conformational stability. HPH achieved the highest extraction yield (57.08%) and the broadest proteome coverage (4692 proteins), while effectively preserving the native structure and intact molecular weight distribution, thereby conferring superior emulsifying activity, emulsion stability, and foam stability. ENZ reduced ordered structures and increased conformational flexibility through moderate hydrolysis, markedly improving solubility and in vitro digestibility, but also intensified protein degradation. ALT induced protein unfolding and aggregation, increasing surface hydrophobicity and oil-holding capacity while reducing solubility and structural stability. AUT exhibited the lowest disruption efficiency with limited improvements in protein structure and functionality. Label-free quantitative proteomics identified a total of 4915 proteins, with distinct abundance profiles among extraction methods, indicating that disruption mechanisms determine the selective release and retention of proteins. The abundance of known Saccharomyces cerevisiae allergen-related proteins also varied across methods. Overall, HPH achieved an optimal balance among structural integrity, functional properties, and nutritional quality, whereas ENZ is more suitable for developing yeast protein ingredients with high solubility and digestibility. This study provides a theoretical basis for the targeted preparation and food application of yeast protein. ? 2026, The Authors. All rights reserved.