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Yeast Protein
Yeast protein is produced from Saccharomyces cerevisiae through enzymatic hydrolysis,cell wall separation,nucleic acidremoval,anddrying.It contains essential amino acids,
which is easily absorbed, and has low allergenicity.It is widely used in sports nutrition, meal replacements, nutritional and functional foods, dairy and functional beverages, and
meat products. Its main nutritional components are protein and dietary fiber.
Yeast protein has been listed by China’s National Health Commission as the only microbe-derived protein ingredient in the Catalogue of New Food Raw Materials.
The synthesis efficiency of yeast proteins is 2,000times that of animal proteins and 800 times that of soybean protein, significantly enhancing protein production efficiency.
Yeast protein can effectively address the global protein supply challenge and support national food security and green, low‑carbon strategies.
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