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

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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