Research progress of yeast proteomic analysis and preparation techniques

The acquisition of traditional protein in China depends heavily on planting and aquaculture, and there is a serious dependence on land and water resources, which is difficult to cope with the huge protein gap. The protein content in yeast is more than 50%, and the essential amino acids account for 47.58% of the total amino acids, which is a completely high-quality protein. At present, industrial waste yeast is mostly used to extract yeast protein. If yeast strains with high nutrition can be screened through yeast proteomic analysis, it can lay a foundation for the utilization of yeast protein resources. The green and efficient yeast protein preparation technology directly affects the utilization of yeast protein. At present, most of the yeast proteins are prepared by acid and alkali, and it is urgent to develop efficient and clean yeast protein preparation technology. In this paper, the proteomic techniques were introduced, and the proteomic differences of yeast strains with different species, different culture conditions and different growth stages, as well as the comparison of various yeast protein preparation processes were discussed, in order to lay a theoretical foundation for the screening of high-protein yeast strains and the high-value utilization of yeast protein resources, and outline the future development prospects.