冷冻面团中酵母菌抗冻机制研究进展  

Research progress on antifreeze mechanism of yeast in frozen dough

作　　者：李海峰[1] 吕玉兰 吴子君 李冰冰 贾峰[1] 周佳[1] 王喜凤 LI Haifeng;LYU Yulan;WU Zijun;LI Bingbing;JIA Feng;ZHOU Jia;WANG Xifeng(College of Biological Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学生物工程学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2023年第4期130-137,共8页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家自然科学基金青年项目(42107139);河南省高等学校青年骨干教师培养计划(2019ggjs-88);河南工业大学创新基金支持计划专项资助(2021ZKCJ15)。

摘　　要：冷冻面团是一种通过冷冻加工而成的半成品,具有良好的发展潜力,但酵母菌冻伤是影响其品质的重要因素。以冷冻酸面团为例,对其中的酵母菌组成以及耐冷冻酵母的研究现状进行了介绍,并分别从海藻糖积累、甘油合成与转运、脯氨酸增加、谷胱甘肽合成、细胞膜流动性改变以及水通道蛋白基因的表达等方面阐述酵母菌的耐冷冻机制,以期为酵母菌株的抗冻能力提升与冷冻面团的品质改良等研究提供参考。Frozen dough is a kind of semi-finished product using freezing process,which has great development potential,but dough quality is usually affected by the frostbite of yeast.Taking the frozen sourdough as an example,the composition of the yeast,and the research status of the frozen resistant yeast were introduced.In addition,the antifreeze mechanism of yeast including accumulation of trehalose and proline,synthesis and transport of glycerol and glutathione,changes of cell membrane fluidity and gene expression of water channel protein was summarized.This review will provide a reference for the improvement of frost resistance of yeast and frozen dough quality.

关 键 词：冷冻面团 抗冻机制 海藻糖 甘油 脯氨酸 

分 类 号：TS201.2[轻工技术与工程—食品科学]