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Wheat gluten hydrolysates separated by macroporous resins enhance the stress tolerance in brewer's yeast

文献类型： 外文期刊

作者： Yang, Huirong 1 ; Zong, Xuyan 2 ; Cui, Chun 1 ; Mu, Lixia 3 ; Zhao, Haifeng 1 ;

作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China

2.Sichuan Univ Sci & Engn, Liquor Making Biol Technol & Applicat Key Lab Sic, Zigong 643000, Peoples R China

3.Guangdong Acad Agr Sci, Key Lab Funct Foods, Sericultural & Agrifood Res Inst, Minist Agr,Guangdong Key Lab Agr Prod Proc, Guangzhou 510610, Guangdong, Peoples R China

关键词： Wheat gluten hydrolysates; Macroporous resins; Brewer's yeast; Viability; Tolerance

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2018 年 268 卷

页码：

收录情况： SCI

摘要： Wheat gluten hydrolysates (WGH) were used to examine their adsorption-desorption kinetics and thermodynamics characteristics on six macroporous resins, and their effects on the stress tolerance in brewer's yeast. Results showed that the pseudo second-order kinetics, Langmuir and Freundlich model could illuminate the adsorption mechanism, and the adsorption process was physical, spontaneous and exothermic. The 40% ethanol fraction separated by XAD-16 resin improved significantly the ethanol tolerance and the viability of brewer's yeast, while the 0% ethanol fraction separated by XAD-16 resin increased obviously the osmotic stress tolerance and the viability of brewer's yeast. Results from scanning electron microscopy showed that both these WGH fractions could increase budding rate and maintain normal morphology of yeast cells under various environmental stress. Thus, WGH separated by macroporous resin could be used in high gravity brewing to enhance the ethanol and osmotic stress tolerance in brewer's yeast.

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