食品与机械2018，Vol.34Issue(2)：116-119,180,5.DOI:10.13652/j.issn.1003-5788.2018.02.025
鲢鱼酶解产物对酵母菌的抗冻保护作用
Cryoprotective effects on yeast of enzymatic hydrolysates from silver carp
摘要
Abstract
It is of great significance to improve the quality of frozen dough by selecting yeast antifreeze.The enzymatic hydrolysates from silver carp were prepared by enzymolysis with protamex,and their degree of hydrolysis (%),composition and electrophoresis profiles were analyzed.Moreover,the effects of enzymolysis time and con-centration of enzymatic hydrolysates on the survival rate of yeast were also investigated.The results showed that yeast had poor frost resistance,with only 0.6 9% of survival rate after the first freeze-thaw cycle.Components of hydrolysates prepared by enzymolysis for 15,30,60,120,240 min were similar,but the products of 15 and 30 min had better cryoprotective effect on yeast.By adding enzymatic hydrolysates of 30 min at the concentration of 4%,the survival rate of yeast was increased to 90.73%,which was 42.88% higher than that of the positive control (glycerol).Tricine-SDS-PAGE analysis indicated protein bands distribution of these hydrolysates were simi-lar,but the band signals were gradually decreases with the prolonga-tion of enzymolysis time,and it was interesting to suggest that the new 1 3 kDa protein might have important relationship to the cryo-protective activity of enzymatic hydrolysates.关键词
鲢鱼/酶解产物/酵母菌/抗冻/存活率Key words
silver carp/enzymatic hydrolysis product/yeast/anti-freeze/survival rate引用本文复制引用
熊思佳,王发祥,俞健,李向红,王建辉,郭星辛,刘永乐..鲢鱼酶解产物对酵母菌的抗冻保护作用[J].食品与机械,2018,34(2):116-119,180,5.基金项目
国家自科基金项目(编号:31571867,31201427) （编号:31571867,31201427）
湖南省自科基金项目(编号:2017JJ2270) （编号:2017JJ2270）
湖南省教育厅科学研究项目(编号:17B016,17C0059) （编号:17B016,17C0059）
