Nutritional evaluation of yeast protein / 公共卫生与预防医学

ABSTRACT

Objective To evaluate the nutritional value of yeast protein, and to provide laboratory evidence for its application in the field of food and health food. Methods The amino acids content of yeast protein, soybean protein, whey protein and mixed protein was detected. Five nutritional evaluation methods, including amino acid score, ratio of total essential amino acid, ratio coefficient of amino acid, Pearson's correlation coefficient, and equally weighted gray correlation analysis were used to evaluate the protein quality. The protein efficacy test of the four proteins was performed in Sprague-Dawley rats to compare their nutritional value in vivo. Results The results showed that yeast protein was rich in essential amino acids, accounting for 47.58% of the total amino acids, and the ratio of essential amino acids to non-essential amino acids reached 0.91. Five nutritional evaluation methods all revealed that the yeast protein was an excellent protein in quality. The results of the protein efficacy test showed that yeast protein was able to promote the growth and development of the animals, and keep them in good nutritional condition, which was similar to whey protein, soy protein, and casein. The mixed protein had the highest corrected efficiency ratio among all the proteins tested in this study, possibly because the mixed ingredients made the amino acids complementary and thus had higher nutritional value. Conclusion Yeast protein can be used as a useful supplement to plant-derived and animal-derived protein products.