Preparation of a Novel Yeast Protein‐Based Shrimp With Addition of Lotus Seedpod Procyanidins as an Anti‐Glycation Agent
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Wiley
2025
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| author | Siyu Han Kexin Dong Chenxu Bao Jingying Liu Nianjie Feng Hunag Huang Mengzhou Zhou Jingyi Wang Qian Wu |
| author_facet | Siyu Han Kexin Dong Chenxu Bao Jingying Liu Nianjie Feng Hunag Huang Mengzhou Zhou Jingyi Wang Qian Wu Siyu Han Kexin Dong Chenxu Bao Jingying Liu Nianjie Feng Hunag Huang Mengzhou Zhou Jingyi Wang Qian Wu |
| collection | Wiley Open Access |
| contents | Preparation of a Novel Yeast Protein‐Based Shrimp With Addition of Lotus Seedpod Procyanidins as an Anti‐Glycation Agent Siyu Han Kexin Dong Chenxu Bao Jingying Liu Nianjie Feng Hunag Huang Mengzhou Zhou Jingyi Wang Qian Wu Food Chemistry International ABSTRACTThis study developed a novel yeast protein‐based shrimp mainly composed of yeast protein (F75), konjac glucomannan (KGM), and lotus seedpod oligomeric procyanidins (LOPC), and its texture, protein content, moisture levels, and anti‐glycation properties were systematically characterized. Results indicated that yeast‐based shrimp showed better firmness, elasticity, and chewiness compared to commercial fresh shrimp, and an 8% KGM addition showed the best enhancement effect. Additionally, the inclusion of KGM and yeast extracts (YE) significantly enhanced flavor profiles, notably in terms of umami and saltiness. The product also demonstrated a higher protein content and lower moisture, similar to traditional shrimp, while exhibiting a 15.4% higher inhibition rate of advanced glycation end products (AGEs) compared to traditional shrimp. Sensory evaluations confirmed that the yeast protein‐based shrimp, particularly those with 8% KGM and YE, had superior sensory qualities in fresh and savory flavors through the electronic tongue test. Therefore, our results offered a promising solution to meet the increasing consumer demand for healthy alternatives to traditional seafood. 10.1002/fci2.7 http://creativecommons.org/licenses/by/4.0/ |
| doi_str_mv | 10.1002/fci2.7 |
| format | Artículo Open Access |
| id | wiley_oa_10_1002_fci2_7 |
| institution | Wiley Open Access |
| license_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| publishDate | 2025 |
| publisher | Wiley |
| record_format | wiley_oa |
| spellingShingle | Preparation of a Novel Yeast Protein‐Based Shrimp With Addition of Lotus Seedpod Procyanidins as an Anti‐Glycation Agent Siyu Han Kexin Dong Chenxu Bao Jingying Liu Nianjie Feng Hunag Huang Mengzhou Zhou Jingyi Wang Qian Wu Food Chemistry International Preparation of a Novel Yeast Protein‐Based Shrimp With Addition of Lotus Seedpod Procyanidins as an Anti‐Glycation Agent Siyu Han Kexin Dong Chenxu Bao Jingying Liu Nianjie Feng Hunag Huang Mengzhou Zhou Jingyi Wang Qian Wu Food Chemistry International ABSTRACTThis study developed a novel yeast protein‐based shrimp mainly composed of yeast protein (F75), konjac glucomannan (KGM), and lotus seedpod oligomeric procyanidins (LOPC), and its texture, protein content, moisture levels, and anti‐glycation properties were systematically characterized. Results indicated that yeast‐based shrimp showed better firmness, elasticity, and chewiness compared to commercial fresh shrimp, and an 8% KGM addition showed the best enhancement effect. Additionally, the inclusion of KGM and yeast extracts (YE) significantly enhanced flavor profiles, notably in terms of umami and saltiness. The product also demonstrated a higher protein content and lower moisture, similar to traditional shrimp, while exhibiting a 15.4% higher inhibition rate of advanced glycation end products (AGEs) compared to traditional shrimp. Sensory evaluations confirmed that the yeast protein‐based shrimp, particularly those with 8% KGM and YE, had superior sensory qualities in fresh and savory flavors through the electronic tongue test. Therefore, our results offered a promising solution to meet the increasing consumer demand for healthy alternatives to traditional seafood. 10.1002/fci2.7 http://creativecommons.org/licenses/by/4.0/ |
| title | Preparation of a Novel Yeast Protein‐Based Shrimp With Addition of Lotus Seedpod Procyanidins as an Anti‐Glycation Agent |
| topic | Food Chemistry International |
| url | https://iadns.onlinelibrary.wiley.com/doi/10.1002/fci2.7 |