Yeast Proteins Identified as Promising Alternative to Milk-Based Emulsifiers
Osaka Metropolitan University researchers discover yeast-derived proteins with emulsifying properties comparable to commercial milk-based emulsifiers.
- Researchers at Osaka Metropolitan University have identified yeast proteins with strong emulsifying properties that could replace milk-derived emulsifiers like casein.
- Emulsifiers are essential in products like food and cosmetics, helping mix substances such as oil and water that would otherwise separate.
- The study focused on yeast cell wall proteins, with Fba1 showing the strongest emulsifying action and Tdh2 demonstrating properties comparable to casein.
- Unlike previously studied yeast proteins that were tightly bound to cell walls, these newly identified proteins can be easily extracted for practical use.
- The findings, published in the journal Food Hydrocolloids, could lead to allergen-free and sustainable alternatives to traditional emulsifiers.
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