Highly emulsifying yeast enzyme hydrolysate, yeast protein, yeast protein sodium salt product, and preparation and use thereof

By performing compound enzymatic hydrolysis and ionization treatment on yeast, yeast hydrolysate and yeast protein sodium salt products with high emulsifying performance were prepared, which solved the problems of unstable supply and high cost of sodium caseinate and enhanced the application potential of yeast protein in the food industry.

CN121653218BActive Publication Date: 2026-06-09ANGEL YEAST CO LTD +1
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Filing Date
2026-02-05
Publication Date
2026-06-09

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Abstract

The application belongs to the field of food, and particularly relates to a yeast enzymatic hydrolysate with high emulsification performance, a yeast protein, a yeast protein sodium salt product, and preparation and application thereof. The emulsification activity of the yeast enzymatic hydrolysate is greater than or equal to 25.0 m2 / g, and the emulsification stability is greater than or equal to 77.0%; the emulsification activity of the yeast protein is greater than or equal to 70.0 m2 / g, and the emulsification stability is greater than or equal to 175.0%; the emulsification activity of the yeast protein is greater than or equal to 70.0 m2 / g, and the emulsification stability is greater than or equal to 175.0%. In the application, the yeast is subjected to complex enzymolysis by alkaline protease, flavour protease, glucanase, mannanase and glutamine transaminase, and then subjected to ionization reaction with sodium hydroxide to obtain a yeast protein sodium salt product. The yeast protein sodium salt product has high emulsification activity, good color and flavor, and can be used as a natural emulsifier, thereby solving the problems of limited production of sodium caseinate, unstable supply and high price.
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Citation Information

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