JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

谷朊抗冻多肽对酵母细胞的低温保护作用

张艳艳 ,  郭朋磊 ,  王文涛 ,  翟娅菲 ,  刘兴丽 ,  张华

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张艳艳, 郭朋磊, 王文涛, 等. 谷朊抗冻多肽对酵母细胞的低温保护作用[J]. 轻工学报, 2023, 38(1): 10-17,26. doi: 10.12187/2023.01.002
引用本文: 张艳艳, 郭朋磊, 王文涛, 等. 谷朊抗冻多肽对酵母细胞的低温保护作用[J]. 轻工学报, 2023, 38(1): 10-17,26. doi: 10.12187/2023.01.002
shu
ZHANG Yanyan, GUO Penglei, WANG Wentao, et al. The cryoprotective effect of gluten protease hydrolysates on yeast cells[J]. Journal of Light Industry, 2023, 38(1): 10-17,26. doi: 10.12187/2023.01.002
Citation: ZHANG Yanyan, GUO Penglei, WANG Wentao, et al. The cryoprotective effect of gluten protease hydrolysates on yeast cells[J]. Journal of Light Industry, 2023, 38(1): 10-17,26. doi: 10.12187/2023.01.002
shu

谷朊抗冻多肽对酵母细胞的低温保护作用

  • 1. 郑州轻工业大学 食品与生物工程学院, 河南 郑州 450001;

  • 2. 郑州轻工业大学 河南省冷链食品质量安全控制重点实验室, 河南 郑州 450001;

  • 3. 郑州轻工业大学 中原食品实验室, 河南 漯河 462300

    • 作者简介: 张艳艳(1988—),女,河南省驻马店市人,郑州轻工业大学副教授,博士,主要研究方向为速冻食品加工与安全控制。E-mail:zhangyanyan@zzuli.edu.cn;

  • 基金项目: 河南省重点研发与推广专项项目（20220032）

  • 中图分类号: TS205.7

The cryoprotective effect of gluten protease hydrolysates on yeast cells

  • 1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;

  • 2. Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China;

  • 3. Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462300, China

  • Received Date: 2022-05-08

    CLC number: TS205.7

  • 摘要: 以酵母细胞为研究对象，探究不同质量浓度谷朊抗冻多肽对冻藏或反复冻融过程中酵母细胞存活率、细胞形态、细胞膜损伤及细胞内容物泄漏量的影响。结果表明：一定质量浓度（20～40 g/L）的谷朊抗冻多肽可提高冻藏或反复冻融过程中酵母细胞的存活率；反复冻融8次后，添加40 g/L谷朊抗冻多肽的酵母悬浮液中细胞存活率最高，比对照组提高了65.63%；谷朊抗冻多肽可减缓冰晶对酵母细胞的破坏，并使酵母细胞保持相对完整和光滑的表面形态；谷朊抗冻多肽促使冻藏或反复冻融过程中损伤细胞的比例显著降低，并在一定程度上抑制胞内DNA和GSH的泄漏；谷朊抗冻多肽通过减轻冻藏或反复冻融过程中冰晶对细胞膜的不利影响，从而提高酵母细胞的存活率。
    Abstract: With yeast cell as research objective, the effects of different amounts of gluten antifreeze polypeptides on yeast cell survival rate, cell morphology, cell membrane damage and leakage of cell contents during the freezing or repeated freezing and thawing process were studied. The results showed that a certain mass concentration (20~40 g/L) of gluten antifreeze polypeptides could improve the survival rate of yeast cells during the freezing or repeated freezing and thawing process. After repeated freezing and thawing 8 times, the cell survival rate in the yeast suspension supplemented with 40 g/L gluten antifreeze polypeptide was the highest, which was 65.63% higher than that in the blank group. Gluten antifreeze polypeptide could slow down the destruction of yeast cells by ice crystals and keep yeast cells relatively intact and smooth surface morphology. The gluten antifreeze polypeptides significantly reduced the proportion of damaged cells during the freezing or repeated freezing and thawing process, and inhibited the leakage of intracellular DNA and GSH to a certain extent. Gluten antifreeze polypeptides improved the survival rate of yeast cells by reducing the adverse effects of ice crystals on cell membranes during the freezing or repeated freezing and thawing process.
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张艳艳, 郭朋磊, 王文涛, 等. 谷朊抗冻多肽对酵母细胞的低温保护作用[J]. 轻工学报, 2023, 38(1): 10-17,26. doi: 10.12187/2023.01.002
引用本文: 张艳艳, 郭朋磊, 王文涛, 等. 谷朊抗冻多肽对酵母细胞的低温保护作用[J]. 轻工学报, 2023, 38(1): 10-17,26. doi: 10.12187/2023.01.002
shu
ZHANG Yanyan, GUO Penglei, WANG Wentao, et al. The cryoprotective effect of gluten protease hydrolysates on yeast cells[J]. Journal of Light Industry, 2023, 38(1): 10-17,26. doi: 10.12187/2023.01.002
Citation: ZHANG Yanyan, GUO Penglei, WANG Wentao, et al. The cryoprotective effect of gluten protease hydrolysates on yeast cells[J]. Journal of Light Industry, 2023, 38(1): 10-17,26. doi: 10.12187/2023.01.002
shu

谷朊抗冻多肽对酵母细胞的低温保护作用

    作者简介:张艳艳(1988—),女,河南省驻马店市人,郑州轻工业大学副教授,博士,主要研究方向为速冻食品加工与安全控制。E-mail:zhangyanyan@zzuli.edu.cn
  • 1. 郑州轻工业大学 食品与生物工程学院, 河南 郑州 450001;
  • 2. 郑州轻工业大学 河南省冷链食品质量安全控制重点实验室, 河南 郑州 450001;
  • 3. 郑州轻工业大学 中原食品实验室, 河南 漯河 462300
  • 收稿日期: 2022-05-08
基金项目:  河南省重点研发与推广专项项目（20220032）

摘要: 以酵母细胞为研究对象，探究不同质量浓度谷朊抗冻多肽对冻藏或反复冻融过程中酵母细胞存活率、细胞形态、细胞膜损伤及细胞内容物泄漏量的影响。结果表明：一定质量浓度（20～40 g/L）的谷朊抗冻多肽可提高冻藏或反复冻融过程中酵母细胞的存活率；反复冻融8次后，添加40 g/L谷朊抗冻多肽的酵母悬浮液中细胞存活率最高，比对照组提高了65.63%；谷朊抗冻多肽可减缓冰晶对酵母细胞的破坏，并使酵母细胞保持相对完整和光滑的表面形态；谷朊抗冻多肽促使冻藏或反复冻融过程中损伤细胞的比例显著降低，并在一定程度上抑制胞内DNA和GSH的泄漏；谷朊抗冻多肽通过减轻冻藏或反复冻融过程中冰晶对细胞膜的不利影响，从而提高酵母细胞的存活率。

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