文献类型：期刊文献

英文题名：Yeast Proteins: Proteomics, Extraction, Modification, Functional Characterization, and Structure: A Review

作者：Zhao, Yan Han, Zhaowei Zhu, Xuchun Chen, Bingyu Zhou, Linyi Liu, Xiaoyong Liu, Hongzhi

第一作者：Zhao, Yan

通信作者：Liu, HZ[1];Liu, HZ[2];Liu, XY[3]

机构：[1]Beijing Technol & Business Univ, Sch Food & Hlth, Beijing 100080, Peoples R China;[2]Kyoto Univ, Grad Sch Agr, Kyoto 6068502, Japan;[3]Guizhou Inst Technol, Coll Food & Pharmaceut Engn, Guiyang 550025, Guizhou, Peoples R China;[4]Henan Agr Univ, Zhengzhou 450002, Henan, Peoples R China

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

通信机构：corresponding author), Beijing Technol & Business Univ, Sch Food & Hlth, Beijing 100080, Peoples R China;corresponding author), Guizhou Inst Technol, Coll Food & Pharmaceut Engn, Guiyang 550025, Guizhou, Peoples R China;corresponding author), Henan Agr Univ, Zhengzhou 450002, Henan, Peoples R China.|贵州理工学院食品药品制造工程学院;贵州理工学院;

年份：2024

外文期刊名：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

收录：;EI(收录号：20243416915793);Scopus(收录号：2-s2.0-85201512193);WOS:【SCI-EXPANDED(收录号:WOS:001292268400001)】；

基金：This work was supported by Shandong Province "Taishan Industry Leading Talent Project Special Funding" (ID tscx202211007), Beijing High-level Talent Project (ID 19008024075), and Henan Province key research and development project (ID 241111110600).

语种：英文

外文关键词：yeast protein; proteomics; proteinextraction; protein modification; structural andfunctional characteristics

摘要：Proteins are essential for human tissues and organs, and they require adequate intake for normal physiological functions. With a growing global population, protein demand rises annually. Traditional animal and plant protein sources rely heavily on land and water, making it difficult to meet the increasing demand. The high protein content of yeast and the complete range of amino acids in yeast proteins make it a high-quality source of supplemental protein. Screening of high-protein yeast strains using proteomics is essential to increase the value of yeast protein resources and to promote the yeast protein industry. However, current yeast extraction methods are mainly alkaline solubilization and acid precipitation; therefore, it is necessary to develop more efficient and environmentally friendly techniques. In addition, the functional properties of yeast proteins limit their application in the food industry. To improve these properties, methods must be selected to modify the secondary and tertiary structures of yeast proteins. This paper explores how proteomic analysis can be used to identify nutrient-rich yeast strains, compares the process of preparing yeast proteins, and investigates how modification methods affect the function and structure of yeast proteins. It provides a theoretical basis for solving the problem of inadequate protein intake in China and explores future prospects.