ArticleCurrent research in food science2023
Yeast protein as a novel dietary protein source: Comparison with four common plant proteins in physicochemical properties.
Article in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed, 28 citations in OpenAlex.
- Structural, Interfacial, Gelling, and Digestive Properties of Protein fromGels (Basel, Switzerland) · 2026Article
- The functional evaluation of Pichia pastoris hydrolysate as a protein source partial replacement of soybean meal in diets of growing-finishing pigs.Porcine health management · 2026Article
- pH-Controlled Yeast Protein Precipitation fromFoods (Basel, Switzerland) · 2025Article
- Encapsulation ofFoods (Basel, Switzerland) · 2025Article
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Authors and funding
9 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Currently, with the preference for a healthy diet and increased awareness of reducing the carbon footprint, the demand for protein is becoming more and more diversified. In this study, the physicochemical properties of yeast protein (YP) and four common plant proteins (soy protein isolate, pea protein isolate, wheat gluten, and peanut protein) were compared. The most prevalent secondary structure in YP is the β-sheet. Furthermore, YP is in an aggregated state, and it has a high surface hydrophobicity. The tryptophan residues are primarily exposed on the polar surface of YP. The results of
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