pH-Controlled Yeast Protein Precipitation from Saccharomyces cerevisiae: Acid-Induced Denaturation for Improved Emulsion Stability

In the search for alternative protein sources, single cell proteins have gained increasing attention in recent years. Among them, proteins derived from yeast represent a promis- ing but still underexplored option. To enable their application in food product design, their techno-functional properties must be understood. In order to investigate the im- pact of precipitation pH on their emulsion-stabilizing properties, yeast proteins from Saccharomyces cerevisiae were isolated via precipitation...