Yeast Cell Wall Proteins Have High Emulsifying Activity
Researchers identified yeast proteins Fba1 and Tdh2 as powerful, allergen-free emulsifiers.
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Mention emulsifiers and many people might be unaware what they are used for, but they are present in many daily products, from food to cosmetics. They keep substances that don’t usually mix, like water and oil, from separating and are either synthetically made or derived from milk, eggs, and soybeans, which are known as major food allergens. Thus, Osaka Metropolitan University researchers are looking at yeast proteins as emulsifiers.
A research group led by Graduate School of Engineering Professor Masayuki Azuma and Associate Professor Yoshihiro Ojima previously showed that three yeast cell wall proteins (Gas1, Gas3, and Gas5) have high emulsifying activity. However, they are strongly bound and anchored to the cell wall, so this time they found emulsifying proteins that can be easily freed from the yeast.
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Subscribe for FREE“The identification of the major emulsifying proteins in yeast cell wall components is expected to promote the use of these yeast extracts,” stated Professor Azuma. “By increasing the productivity of the identified proteins, we expect that they can be applied as purified emulsifying proteins.”
Reference: Saito D, Nerome S, Tachiwana M, Ojima Y, Azuma M. Yeast cell wall-derived proteins: Identification and characterization as food emulsifiers. Food Hydrocolloids. 2025;160:110746. doi: 10.1016/j.foodhyd.2024.110746
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