期刊
FOOD CHEMISTRY
卷 268, 期 -, 页码 162-170出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.06.082
关键词
Wheat gluten hydrolysates; Macroporous resins; Brewer's yeast; Viability; Tolerance
资金
- National Natural Science Foundation of China [31571821]
- Science and Technology Project of Guangdong Province [2016A010105003]
- Fundamental Research Funds for the Central Universities [2017ZD086]
- Open Foundation of Liquor Making Biological Technology and Application of Key Laboratory of Sichuan Province [NJ2017-07, NJ2017-10]
- Solid-State Brewing of Academician Expert Workstation of Sichuan [GY2016-04]
- Open Foundation of Key Laboratory of Sichuan Province [16R-16]
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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