Method for improving flavor of yeast protein by adding procyanidin and synergistic glycosylation

By using proanthocyanidins in synergistic glycosylation treatment of yeast protein, the problems of yeast off-flavor and unpleasant taste in yeast protein flavor improvement were solved, beneficial flavor substances were generated, and significant improvement in yeast protein flavor was achieved.

CN122277646APending Publication Date: 2026-06-26ZHEJIANG GONGSHANG UNIVERSITY
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
ZHEJIANG GONGSHANG UNIVERSITY
Filing Date
2026-04-02
Publication Date
2026-06-26

AI Technical Summary

Technical Problem

The application of yeast protein in food is significantly limited by yeast off-flavors in existing technologies, and glycosylation reactions may lead to the generation of unpleasant flavors, making it difficult to effectively improve its flavor characteristics.

Method used

Yeast protein was treated with proanthocyanidins in a synergistic glycosylation process. The yeast protein was purified by alkali dissolution and acid precipitation, and then reacted with proanthocyanidin solution after being mixed with xylose solution. After dialysis and freeze-drying, glycosylation was formed to improve the yeast protein.

Benefits of technology

It significantly reduces the bitterness and astringency of yeast proteins, generates beneficial volatile flavor compounds, improves the flavor characteristics of yeast proteins, and provides a more efficient method for flavor improvement.

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Abstract

This invention provides a method for improving the flavor of yeast protein by adding proanthocyanidins and synergistic glycosylation. This invention belongs to the field of peptide processing technology. The method for improving the flavor of yeast protein provided by this invention includes the following steps: (1) purifying crude yeast protein to obtain purified yeast protein; (2) mixing the purified yeast protein solution with xylose solution to obtain a mixture; (3) adding proanthocyanidin solution to the mixture and reacting, and after the reaction is completed, dialyzing and lyophilizing to obtain yeast protein improved by proanthocyanidins and synergistic glycosylation. This invention improves the flavor of yeast protein more effectively by adding proanthocyanidins to modify yeast protein, and detects key volatile substances and amino acids that affect the flavor of yeast protein, providing guidance for the high-value processing and utilization of yeast protein peptides.
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