Effects of wheat gluten hydrolysates fractionated by different methods on the growth and fermentation performances of brewer's yeast under high gravity fermentation
文献类型: 外文期刊
作者: Zhou, Yongjing 1 ; 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, Key Lab Sichuan Prov, Liquor Making Biol Technol & Applicat, Zigong 643000, Peoples R China
3.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Guangdong Key Lab Agr Prod Proc, Key Lab Funct Foods,Minist Agr, Guangzhou 510610, Guangdong, Peoples R China
关键词: Brewer's yeast;ethanol precipitation;fermentation performance;high gravity fermentation;ultrafiltration;wheat gluten hydrolysates
期刊名称:INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY ( 2020影响因子:3.713; 五年影响因子:3.408 )
ISSN: 0950-5423
年卷期: 2018 年 53 卷 3 期
收录情况: SCI
摘要: Wheat gluten hydrolysates (WGH) were fractionated through ultrafiltration membrane with molecular weight (Mw) cut-off of 3kDa and ethanol precipitation, respectively. WGH and their fractions were used to examine their effects on the growth and fermentation performances of brewer's yeast under high gravity fermentation. Results showed that WGH and their fractions exhibited significant differences in biomass accumulation, viability, ethanol yield, free amino nitrogen and sugar consumptions under high gravity fermentation. Compared to WGH, the fractions with Mw<3kDa and the supernatant of WGH treated with ethanol precipitation showed better fermentation performance for brewer's yeast. The relatively lower molecular weight and the higher levels of Leu, Lys, His and Arg in these two fractions might be responsible for their bioactivity for brewer's yeast. Thus, both ultrafiltration and ethanol precipitation could be used as efficient methods for enriching peptides with significant growth- and fermentation-promoting activity for brewer's yeast under high gravity fermentation.
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