期刊论文

Research on Freeze Protection Mechanism of Antifreeze for Yeast in Frozen Dough

Wang, X.

中文

中国粮油学报

1003-0174

2017

32

7

7-13

10.3969/j.issn.1003-0174.2017.07.002

2015BBA156:湖北省科技支撑计划 :武汉市高新技术成果转化 2015020303010171:产业化项目

本校为第一且通讯机构

研究了外源海藻糖、脯氨酸、甘油及其复合制剂对冷冻面团中酵母冷冻保护机理。采用气相色谱-质谱连用(GC - MS)检测面包酵母冷冻前后脂肪酸成分的变化,发现经冷冻后空白、2%海藻糖(2%T)、2%脯氨酸(2% P)、3%甘油(3% G)和2%海藻糖+2%脯氨酸+3%甘油(TPG)组酵母细胞中不饱和脂肪酸的种类、相对含量均增加,抗冻剂组比空白组增加幅度大,TPG组达到最高69.58%; -30 ℃冷冻7 d后,细胞蛋白含量明显增加,2%P组表达的蛋白量最多。通过SDS - PAGE凝胶电泳发现,酵母细胞在低温胁迫下会产生多种不同分子质量蛋白来抵御冷冻伤害,2%G和TPG组产生的蛋白种类最多。用透射电镜观察到低温冷冻、解冻会严重损伤酵母超...

This study explored the freeze protection mechanism of exogenous trehalose,proline,glycerin and its compound preparation about the yeast which was in the frozen dough. Detect the change of the fatty acid composition of unfrozen and frozen baker's yeast by a gas chromatography-mass spectrometry (GC-MS). Finding that, relative content and species of unsaturated fatty acids in the all groups (blank, 2% trehalose (2%T), 2% proline (2%P), 3% glycerol (3%G) and 2% trehalose +2% proline +2% TPG) were increased after freezing. The more increased conten...