Comprehensive insights into yeast mannoproteins:structural heterogeneity, winemaking, food processing, and medicine food homology
文献类型： 外文期刊
作者： Gao, Binghong 2 ; Rao, Chuanyan 1 ; Lei, Xingmeng 2 ; Li, Siqi 2 ; Huang, Xiaochuan 1 ; Liu, Yanlin 2 ; Ye, Dongqing 1 ;
作者机构： 1.Guangxi Acad Agr Sci, Guangxi Key Lab Fruits & Vegetables Storage Proc T, Nanning 530007, Peoples R China
2.Northwest A&F Univ, Coll Enol, Yanglin 712100, Peoples R China
关键词： Mannoproteins; Improving flavor; Emulsifier; Medicine food homology
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）
ISSN： 0963-9969
年卷期： 2025 年 202 卷
页码：
收录情况： SCI
摘要： Mannoproteins (MPs) are primary constituents of yeast cell walls, which are extensively utilized in the winemaking process, in finished wines, and during wine aging to enhance aroma, stabilize pigments, improve wine body, and reduce astringency. However, existing research has mainly focused on the extraction of MPs and certain oenological properties. A review of the literature indicates that our understanding of the targets and mechanisms influenced by MPs related to winemaking characteristics remains limited. Furthermore, as further research on MPs progresses, it also has beneficial effects in other food processing and food healthcare. Therefore, this evaluation examines MPs from three aspects: extraction methods, corresponding structures, and performances, providing a more comprehensive and critical insight into the structure-activity relationship of MPs. In a word, it outlines the primary applications of MPs in food and aims to provide data support for more precise control over the use of MPs from a structural perspective.
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