New Raw Materials In Protein Market, Yeast Protein Brings
New Raw Materials In Protein Market, Yeast Protein Brings "New Business Opportunities" For Functional Food.
Protein is one of the main nutrients, the material basis of all life, and an important component of body cells
You need protein every day. In 1985, FAO/WHO proposed that the protein requirement of healthy adults was 0.75g/kg body weight per day. According to the research data carried out by Nielsen in 2017, the improvement of overall health level and weight management are the main reasons for American and Canadian consumers to choose protein products, followed by health reasons, economy and environmental protection. With the increase of population and the improvement of living standards, the demand for protein in the global market is also growing rapidly.
The global protein market demand continues to grow
By 2050, the world's population is expected to grow to 9.7 billion, of which most are in developing countries. The contradiction between the availability of food and population growth will continue to be obvious. The rapid growth of population and the rapid change of dietary habits have led to a huge "protein gap" between the global available protein and the expected demand in 2050. From the 1960s to the 1930s, the global per capita and annual demand for plant protein and animal protein increased significantly.
As vegetarianism has become a new healthy lifestyle, the number of vegetarians in the world is growing, and the proportion of people in Asia is the highest in the world. At the same time, based on people's continuous attention to environmental protection and animal welfare, alternative meat protein has become the focus of market research. Among them, plant-based protein substitutes have become the focus of the market, such as pea protein, soybean protein and wheat protein. Their advantages are lower carbon emissions, but there are also problems of pollution and waste in soil and water.
As a new raw material in the alternative protein market, the protein from microorganisms is also rising and developing at an unprecedented speed. Yeast protein is one of them. It has similar nutritional value to animal protein, can face the challenges of transgenic and land resource shortage brought by plant protein substitution, and is not affected by season, climate and other issues, and is a new choice for sustainable replacement of protein. At the 2021 China Plant Extract Competitiveness Improvement Forum held by Zhiqiao, Chen Zhixian, the director and senior engineer of Angel Newt Raw Materials Research Institute, shared with you the cutting-edge raw material in the protein market - AnPro ® Yeast protein.
AnPro, a new raw material in protein market ® Yeast protein
Yeast has been used for thousands of years. It is rich in protein, with a content of 40-60%, which is much higher than other animal foods. At the same time, yeast protein has a reasonable proportion of amino acids, is a source of high-quality protein, high digestibility, higher nutritional value than plant protein, close to animal protein, and low fat and cholesterol free. Adler Davis, an American nutritionist, once said that eating yeast alone can solve most of the world's nutritional problems. To this end, Angel Yeast developed an alternative protein market cutting-edge raw material AnPro ® Yeast protein.
As a high-quality protein source, AnPro ® Yeast protein contains 75% protein and 17% dietary fiber, which is beneficial to gastrointestinal health and overall health. AnPro ® Yeast protein contains complete essential amino acids and is a high-quality protein source with high bioavailability. AnPro ® The PDCAAS (protein digestibility corrected amino acid fraction) level of yeast protein is the same as that of whey protein concentrate (WPC), but higher than that of soybean protein isolate (SPI). At the same time, AnPro ® The content of branched-chain amino acids in yeast protein is very high, about 23%, which is higher than whey protein (20.9%) and soy protein isolate (14.6%). It can be used for product applications in sports nutrition and myopenia.
The results of SHIME in vitro simulation experiment show that AnPro ® The digestibility of yeast protein in the stomach and small intestine was significantly lower than that of WPC and SPI, while the digestibility of the three protein sources at the end of the small intestine was similar. This means AnPro ® Yeast protein is a kind of "slow" protein in digestion. It is not a low digestibility, but a strong sense of fullness. It can continuously and stably bring in amino acid supplement, which may help to prevent metabolism or protect muscles. Research shows that AnPro ® Yeast protein digestibility is better than soybean protein, and slightly lower than whey protein.
Yeast protein has clear scientific data support in regulating intestinal flora and anti-aging of skeletal muscle. In terms of anti-aging of skeletal muscle, yeast protein increased the content of slow muscle fibers in quadriceps femoris after intragastric administration. Compared with the control group, the muscle fiber density of quadriceps femoris in the yeast protein group was higher, and the gap between muscle fibers was smaller. In terms of regulating intestinal flora, the mouse experiment found that compared with the control group, the semicircular fold structure in the colon cavity of the yeast protein group mice was more obvious, the epithelial layer of the colon mucosa was more complete, and the single-layer columnar cells were more orderly arranged. At the same time, the a-diversity of intestinal flora in the yeast protein group was significantly higher than that in the control group.
AnPro ® Application of yeast protein in functional products
AnPro ® Yeast protein has a variety of physiological characteristics, such as high content of branched-chain amino acids, high digestibility, non-transgenic, non-animal origin, no lactose and gluten, no anti-nutritional factors and no risk of antibiotic and hormone residues. At present, this protein raw material can be used in the fields of sports nutrition/post-exercise recovery, weight management, overall health and muscle decay health. The suitable population includes weight management and dieters, the elderly and strict vegetarians or flexible vegetarians.
As a high-quality protein source, AnPro ® Yeast protein can be applied to common foods (dairy products, protein drinks, snacks, biscuits and pastries, juice, breakfast cereals, meat, baked foods) and functional foods (dietary supplements, protein powder, energy bars, protein bars, weight management, and meal substitutes). In addition, in the field of artificial meat, which is relatively popular at present, this raw material can replace part of soybean protein without obvious peculiar smell and endow the raw material with meat flavor.
In general, yeast protein is digested slowly and contains high-quality dietary fiber, which can effectively combat muscle aging and regulate intestinal flora. As an environmentally friendly and sustainable high-quality protein, yeast protein, as a new protein raw material, can be widely used in a variety of food fields, especially in the development of sports nutrition products and anti-muscle loss products.
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