酵母蛋白质组学分析与制备技术研究进展  

Research progress of yeast proteomic analysis and preparation techniques

作　　者：赵焱 李宁 朱绪春 周麟依 韩朝玮 刘晓永 刘红芝 ZHAO Yan;LI Ning;ZHU Xuchun;ZHOU Linyi;HAN Zhaowei;LIU Xiaoyong;LIU Hongzhi(School of Food and Science,Beijing Technology and Business University,Beijing 100080,China;Key Laboratory of Geriatric Nutrition and Health,Ministry of Education,Beijing Technology and Business University,Beijing 100080,China;Inner Mongolia Mengniu Dairy(Group)Co.,Ltd.,Hohhot 011599,China;College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China)

机构地区：[1]北京工商大学食品与健康学院,北京100080 [2]北京工商大学老年营养与健康教育部重点实验室,北京100080 [3]内蒙古蒙牛乳业(集团)股份有限公司,内蒙古呼和浩特011599 [4]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《中国酿造》2025年第3期8-14,共7页China Brewing

基　　金：北京市高层次人才队伍建设项目(19008023229)。

摘　　要：我国传统蛋白的获取大量依赖于种植业和养殖业,存在严重的土地和水资源依赖性,难以应对巨大的蛋白缺口。酵母中蛋白含量超过50%,且必需氨基酸占氨基酸总量的47.58%,是一种完全优质蛋白。目前,工业废酵母多用于提取酵母蛋白,如果可以通过酵母蛋白质组学分析,筛选高营养的酵母菌株,就能为酵母蛋白资源的利用奠定原料基础。绿色高效的酵母蛋白制备技术直接影响酵母蛋白利用,目前多采用酸碱制备酵母蛋白,亟待开发高效清洁的酵母蛋白制备技术。该文介绍了蛋白质组学相关技术,并探讨了不同种类、不同培养条件以及不同生长阶段的酵母菌株的蛋白质组差异和多种不同酵母蛋白制备工艺的比较,旨在为高产蛋白酵母菌株的筛选和酵母蛋白资源的高值化利用奠定理论基础,并勾勒出未来的发展前景。The acquisition of traditional protein in China depends heavily on planting and aquaculture,and there is a serious dependence on land and water resources,which is difficult to cope with the huge protein gap.The protein content in yeast is more than 50%,and the essential amino acids account for 47.58%of the total amino acids,which is a completely high-quality protein.At present,industrial waste yeast is mostly used to extract yeast protein.If yeast strains with high nutrition can be screened through yeast proteomic analysis,it can lay a foundation for the utilization of yeast protein resources.The green and efficient yeast protein preparation technology directly affects the utilization of yeast protein.At present,most of the yeast proteins are prepared by acid and alkali,and it is urgent to develop efficient and clean yeast protein preparation technology.In this paper,the proteomic techniques were introduced,and the proteomic differences of yeast strains with different species,different culture conditions and different growth stages,as well as the comparison of various yeast protein preparation processes were discussed,in order to lay a theoretical foundation for the screening of high-protein yeast strains and the high-value utilization of yeast protein resources,and outline the future development prospects.

关 键 词：酵母蛋白 蛋白质组学 制备技术 研究进展 

分 类 号：TS261.1[轻工技术与工程—发酵工程]