酵母蛋白新食品原料研究进展及应用展望  

Research Progress and Application Prospects of Yeast Protein as a Novel Food Ingredient

作　　者：侯文义 李相前 HOU Wenyi;LI Xiangqian(School of Life Sciences and Food Engineering,Huaiyin Institute of Technology,Huai’an 223003,China;Engineering Laboratory for Biomass Conversion and Process Integration in Jiangsu Province,Huai’an 223003,China)

机构地区：[1]淮阴工学院生命科学与食品工程学院,江苏淮安223003 [2]江苏省益生制剂重点建设实验室,江苏淮安223003

出　　处：《工业微生物》2024年第4期51-56,共6页Industrial Microbiology

摘　　要：酵母蛋白具有蛋白质含量高、氨基酸组成均衡和维生素含量丰富等特点,是一种优质的新食品原料。鉴于菌株选择、培养条件以及提取技术的不同,其酵母蛋白的含量可能存在较大差异。其中,育种技术作为提高酵母蛋白产量的关键方法之一,可以对菌株进行基因改良并筛选高蛋白酵母菌株;利用发酵罐进行大规模和高密度培养及发酵工艺控制,可以实现高蛋白含量的酵母蛋白生产;通过包含酵母细胞破碎、蛋白溶解、纯化和浓缩等步骤,可以获取高纯度的酵母蛋白。文章旨在综述酵母菌育种、高密度培养及酵母蛋白分离提取等方面的研究进展,并展望酵母蛋白未来的发展趋势。High in protein content,balanced in amino acid composition,and enriched with vitamins,yeast protein emerges as a highquality novel food ingredient.The yield of yeast protein could significantly vary depending on the differences in strain selection,cultivation conditions,and extraction techniques.The breeding technology,as one of the key methods for enhancing the yeast protein production,can be used for genetic enhancement and screening of high-protein yeast strains.Large-scale and high-density cultivation in the fermenter,coupled with controlled fermentation technology,pave the way for high-protein yeast production.Extraction methods,including yeast cell disruption,protein dissolution,purification,and concentration,allow for the acquisition of high-purity yeast protein.This article aims to review the progress in yeast breeding,high-density cultivation,and yeast protein isolation and extraction,and forecasts the future developmental trends of yeast protein.

关 键 词：酵母蛋白 育种技术 提取方法 应用 

分 类 号：TS201.21[轻工技术与工程—食品科学]