小麦面筋蛋白水解物对酿酒酵母增殖和发酵性能的影响  

Effect of wheat gluten protein hydrolysates on the propagation and fermentation performance of brewer's yeast

作　　者：莫芬[1] 赵谋明[1] 赵海锋[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2012年第22期222-225,共4页Science and Technology of Food Industry

基　　金：广东省科技计划项目(2010A010500002;2011A020102001);中央高校基本科研业务费项目(2012ZM0069)

摘　　要：研究了小麦面筋蛋白水解物对酿酒酵母增殖和发酵性能的影响,结果表明,不同水解度的小麦面筋蛋白水解物对酿酒酵母的促增殖和发酵效果不同,其中水解度为13.96%的水解物具有最强的促酵母增殖和发酵效果,该水解物可使稳定期酵母生物量提高37.0%,表观发酵度提高8.8%,乙醇产量提高6.4%,氨基氮利用率提高13.0%,同时发酵时间缩短14.3%。Effect of wheat gluten protein hydrolysates treated with pancreatin on propagation and fermentation performance of brewer＇s yeast were studied.Results showed that wheat gluten protein hydrolysates with different degree of hydrolysis（DH） varied in propagation and fermentation-promoting activity for yeast strains.Hydrolysates with DH of 13.96% showed the highest propagation-promoting activity and could promote yeast fermentation significantly.Supplement of wheat gluten protein hydrolysates with DH of 13.96% during fermentation resulted in the increases of biomass,fermentation degree,ethanol yield and the utilization rate of free amino nitrogen by 37.0%,8.8%,6.4% and 13.0%,respectively.Moreover,the fermentation time was reduced significantly by 14.3%.

关 键 词：小麦面筋蛋白水解物 酿酒酵母 增殖 发酵 

分 类 号：TS261.1[轻工技术与工程—发酵工程]