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

doi:10.12187/2023.01.002

February 2023

Article Contents

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

The cryoprotective effect of gluten protease hydrolysates on yeast cells

ZHANG Yanyan ^1,2,3 ,
GUO Penglei ¹ ,
WANG Wentao ¹ ,
ZHAI Yafei ^1,2 ,
LIU Xingli ^1,2,3 ,
ZHANG Hua ^1,2,3

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

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.
- gluten antifreeze polypeptide,
- yeast cell,
- cell survival rate,
- cell content,
- cryoprotective effect
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The cryoprotective effect of gluten protease hydrolysates on yeast cells

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