By Chris Guo
Protein is the basis of life. It is not only the basic material of human tissues, but also the raw material for the body to synthesize a variety of substances with special physiological functions. At the same time, it is also an energy producing nutrient, so that it is particularly important to eat sufficient and high-quality protein for health. The human body mainly supplements protein through the intake of animal-based food, which contains nine kinds of amino acids necessary for human health. However, based on the meat gap caused by population growth, the harm of animal husbandry to the environment and the risk of related chronic diseases caused by meat products, alternative meat protein is changing from a niche product to a mainstream product.
As the most similar substitute of meat, the prospect of the industry of the alternative protein should not be underestimated. At present, there are four main types of alternative proteins, including foods made from plants (such as wheat, soybean and rice), microbial proteins (yeast protein), algae, insects and even cultured (laboratory cultured) meat, of which the development of plant meat is the most promising.
In recent years, proteins from microorganisms are also emerging - yeast protein. Yeast protein contains complete essential amino acids and is a high-quality protein source with high bioavailability. First, yeast production does not need to occupy too much land, and the production speed is not affected by season, climate, transgenic and other problems. Studies have shown that the carbon emission from the production of fresh yeast is only one twentieth of that of beef production, which is of great environmental significance.
1. Products of AngeoPro
AngeoPro is a yeast protein product for food industry, which is made from Saccharomyces Cerevisia and with the addition of food grade enzyme preparation or food processing aids to remove or partially remove the non-protein part.
2. Nutritional Composition of AngeoPro
3. Nutritional Evaluation of AngeoPro
3.1 Composition of Essential Amino Acids of AngeoPro
Composition of Essential Amino Acids of Different Proteins
WHO/FAO Value (> 18 years old)/g/100g
Soybean protein isolate
Methionine + cystine
Phenyalanine + tyrosine
3.2 Essential Amino Acids and WHO Recommendations
At present, yeast is the only microorganism with an annual output of more than one million tons. Moreover, yeast is rich in high-quality protein and contains 18 encoding amino acids in amino acid composition, including nine essential amino acids for the human body. Except that the sulfur-containing amino acids are slightly lower than the recommended amount of WHO/FAO, the contents of other essential amino acids have reached the recommended value. Yeast protein F80 is rich in lysine, which is usually the first limiting amino acid of the plant protein. Therefore, protein complementarity can greatly enhance the value of compound protein. Moreover, the content of branched chain amino acids (isoleucine, leucine and valine) in yeast protein is also very rich. Branched chain amino acids can be decomposed and converted into glucose faster, prevent muscle loss and promote muscle recovery after exercise.
3.3 Yeast protein Simulating in Vitro Digestion
The in vitro dynamic digestion process of yeast protein (YPC), soybean protein isolate (SPI) and whey protein (WPC) is obtained by using protease simulating in vitro digestion model, as shown in the following figure:
The digestibility rate of yeast protein is lower than that of whey protein and soybean protein. Protein with high digestion rate can promote synthesis of protein, and protein with low digestion rate can reduce the hydrolysis efficiency of protein. Whey protein is a protein with high digestibility, which can lead to the rapid increase and occurrence of amino acids, but the increasing time of amino acids is short. The supplement of yeast protein with a slow digestion rate can not promote protein oxidation and synthesis in a short time, but can inhibit protein decomposition, shorten the muscle protein synthesis time in the whole recovery period after exercise, be conducive to muscle recovery and bring a sense of satiety.
The in vitro digestion and absorption of three high-quality protein raw materials were compared. Whether from the amino acid composition or the in vitro simulated overall digestibility, the nutritional value of yeast protein was equivalent to that of soybean protein, which is the representative of high-quality plant protein.