High-moisture extrusion of yeast-pea protein: Effects of different formulations on the fibrous structure formation

Xia, Songgang; Shen, Shuo; Ma, Chengxin; Li, Ku; Xue, Changhu; Jiang, Xiaoming; Xue, Yong

doi:10.1016/j.foodres.2022.112132

Cited by 12 publications

(2 citation statements)

References 30 publications

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“…[ 53 ] S. cerevisiae is considered a generally recognized as safe (GRAS) strain and is therefore a good candidate for microbial protein. [ 16,54,55 ]…”

Section: Discussionmentioning

confidence: 99%

Production of _D‐tagatose, bioethanol, and microbial protein from the dairy industry by‐product whey powder using an integrated bioprocess

Ma,

Li,

et al. 2024

Biotechnology Journal

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We designed and constructed a green and sustainable bioprocess to efficiently coproduce D‐tagatose, bioethanol, and microbial protein from whey powder. First, a one‐pot biosynthesis process involving lactose hydrolysis and D‐galactose redox reactions for D‐tagatose production was established in vitro via a three‐enzyme cascade. Second, a nicotinamide adenine dinucleotide phosphate‐dependent galactitol dehydrogenase mutant, D36A/I37R, based on the nicotinamide adenine dinucleotide‐dependent polyol dehydrogenase from Paracoccus denitrificans was created through rational design and screening. Moreover, an NADPH recycling module was created in the oxidoreductive pathway, and the tagatose yield increased by 3.35‐fold compared with that achieved through the pathway without the cofactor cycle. The reaction process was accelerated using an enzyme assembly with a glycine–serine linker, and the tagatose production rate was 9.28‐fold higher than the initial yield. Finally, Saccharomyces cerevisiae was introduced into the reaction solution, and 266.5 g of D‐tagatose, 162.6 g of bioethanol, and 215.4 g of dry yeast (including 38% protein) were obtained from 1 kg of whey powder (including 810 g lactose). This study provides a promising sustainable process for functional food (D‐tagatose) production. Moreover, this process fully utilized whey powder, demonstrating good atom economy.

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“…[ 53 ] S. cerevisiae is considered a generally recognized as safe (GRAS) strain and is therefore a good candidate for microbial protein. [ 16,54,55 ]…”

Section: Discussionmentioning

confidence: 99%

Production of _D‐tagatose, bioethanol, and microbial protein from the dairy industry by‐product whey powder using an integrated bioprocess

Ma,

Li,

et al. 2024

Biotechnology Journal

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“…Estes produtos possuem muitos aminoácidos essenciais, porém com quantidades mínimas de metionina e triptofano (Tabela 2) (XIA et al, 2023).…”

Section:  Proteína De Ervilhaunclassified

Suplementos proteicos e seus benefícios whey protein e alternativas de origem vegetal

Cabeça

2023

Conversando Sobre Meio Ambiente E Saúde:

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Este capítulo visa abordar de forma geral sobre alguns dos suplementos proteicos, informando sobre suas características, algumas de suas propriedades e os benefícios à saúde já relatados em pesquisas e estudos científicos. As proteínas são biomoléculas formadas pro estruturas menores, os aminoácidos, que podem ser produzidos naturalmente pelo organismo (não essenciais) ou adquiridos através da alimentação (essenciais) desempenham funções importantes no nosso organismo, por isso se torna importante consumir uma quantidade adequada de proteínas e aminoácidos essenciais diariamente. Os suplementos proteicos são complementos alimentares compostos de proteínas e aminoácidos essenciais. Os mais consumidos são os isolados e concentrados de proteína do soro do leite, que contém todos os aminoácidos essenciais e existem algumas alternativas a partir de fontes vegetais, como a soja e a ervilha. Para estes três produtos existem evidências sobre benefícios à saúde relacionados ao diabetes, obesidade, além de sua função mais conhecida, o auxílio ao ganho e manutenção de massa muscular. Apesar de todos estes possíveis benefícios, tais produtos devem ser consumidos em quantidades específicas para cada indivíduo e sob orientação de profissionais da nutrição.

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Yeast protein-based meat analogues: Konjac glucomannan induces the fibrous structure formation by modifying protein structure

Xia

Song

et al. 2023

Food Hydrocolloids

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High-moisture extrusion of yeast-pea protein: Effects of different formulations on the fibrous structure formation

Cited by 12 publications

References 30 publications

Production of _D‐tagatose, bioethanol, and microbial protein from the dairy industry by‐product whey powder using an integrated bioprocess

Production of _D‐tagatose, bioethanol, and microbial protein from the dairy industry by‐product whey powder using an integrated bioprocess

Suplementos proteicos e seus benefícios whey protein e alternativas de origem vegetal

Yeast protein-based meat analogues: Konjac glucomannan induces the fibrous structure formation by modifying protein structure

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High-moisture extrusion of yeast-pea protein: Effects of different formulations on the fibrous structure formation

Cited by 12 publications

References 30 publications

Production of D‐tagatose, bioethanol, and microbial protein from the dairy industry by‐product whey powder using an integrated bioprocess

Production of D‐tagatose, bioethanol, and microbial protein from the dairy industry by‐product whey powder using an integrated bioprocess

Suplementos proteicos e seus benefícios whey protein e alternativas de origem vegetal

Yeast protein-based meat analogues: Konjac glucomannan induces the fibrous structure formation by modifying protein structure

Contact Info

Product

Resources

About

Production of _D‐tagatose, bioethanol, and microbial protein from the dairy industry by‐product whey powder using an integrated bioprocess

Production of _D‐tagatose, bioethanol, and microbial protein from the dairy industry by‐product whey powder using an integrated bioprocess