Yeast protein as a novel protein source: Processing, functional properties, and potential applications in foods

Finding alternative sources of protein is a solution to the shortage of protein caused by societal, environmental, and health concerns. Due to its environmental friendliness, sustainability, and high protein content characteristics, yeast protein (YP) could be a possible alternative protein source. In this paper, the processing properties of YP are examined and contrasted with those of soy protein isolate (SPI), pea protein isolate (PPI), and wheat gluten (WG). The YP was made by fermentation of Saccharomyces cerevisiae, centrifugation to remove nucleic acids, evaporation and concentration, and spray drying. In terms of nutrition, YP had the highest quantity of amino acids (75.91 g/100 g) and included all essential amino acids. It has excellent food processing properties, including foaming (42.5%), emulsification (14.24 m2/g), and thermal stability, but low solubility and fat absorption (0.92 g/g). The current findings highlight that YP could be a promising source of protein for various food applications.