Yeast proteins: recovery, nutritional and functional properties.

Abstract

The future need for supplementary sources of food grade functional proteins is emphasized and the potential role of yeasts as a source of proteins is discussed. The problems of proteolysis and nucleic acid contamination can be circumvented by succinylation or derivatization of the yeast protein during extraction. Succinylated yeast proteins demonstrate improved functional properties though their nutritional value needs to be investigated.