小麦面筋蛋白酶解物对酵母增殖的影响  

Effects of Wheat Gluten Hydrolysates on the Proliferation of Yeast

作　　者：奚宽鹏 钱海峰[1] 张晖[1] 王立[1] 齐希光[1] XI Kuanpeng QIAN Haifeng ZHANG Hui WANG Li QI Xiguang(School of Food Sicence and Technology, Jiangnan University, Wuxi 214122, China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与生物技术学报》2016年第6期597-603,共7页Journal of Food Science and Biotechnology

基　　金：国家863计划项目(2013AA102203-07)

摘　　要：为研究小麦面筋蛋白酶解物对酵母增殖的影响,将酶解物添加到麦芽糖浆中,通过水解度、相对分子质量、游离氨基酸组成和酵母渗透压耐受性,探索小麦面筋蛋白酶解物对酵母增殖的影响及作用机制。结果表明:小麦面筋蛋白酶解物可作为酵母生长增殖的有效氮源;酶解物DH 8.7%时酵母增殖效果最佳;酵母能有效利用的肽段主要集中在3 k Da以下;较小相对分子质量肽段的游离氨基酸组成及其对酵母渗透压耐受性的提高均有利于酵母增殖。To study the effects of wheat gluten hydrolysates on the proliferation of yeast,we added the hydrolysates into maltose syrup and explored the effects and mechanism by measuring the degree of hydrolysis ,molecular size, free amino acid composition and osmotic tolerance of yeast. Results showed that wheat gluten hydrolysates could provide nitrogen for the growth and proliferation of yeast;the yeast reached the best proliferation when DH was 8.7% ;the most effectively used peptides were below 3ku;the free amino acid composition of small molecular weight peptides and the increased osmotic tolerance were both beneficial to the proliferation of yeast.

关 键 词：小麦面筋蛋白质 酶解物 酵母 增殖 相对分子质量 

分 类 号：TQ926[轻工技术与工程—发酵工程]