Journal of South China University of Technology(Natural Science) >

2017 , Vol. 45 >Issue 12: 14 - 19

DOI: https://doi.org/10.3969/j.issn.1000-565X.2017.12.003

Food Science & Technology

Effect of Wheat Gluten Protein Hydrolysates on Metabolic Performance of Brewer's Yeast During Very High Gravity Brewing

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  • School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,Guangdong,China
赵海锋(1977-)，男，博士，副研究员，主要从事食品生物技术研究． E-mail:hfzhao@scut．edu．cn

Received date: 2016-11-24

  Revised date: 2017-08-05

  Online published: 2017-10-31

Supported by

Supported by the National Natural Science Foundation of China(31571821)，the Natural Science Foundation of Guangdong Province of China (2014A030313227) and the Science and Technology Planning Projects of Guangdong Province (2016A010105003)

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Abstract

By a 20°P very high gravity brewing,the effects of the degree of hydrolysis (DH) and the amount of wheat gluten protein hydrolysates on the growth and fermentation performance of brewer's yeast were investigated.The results show that,after a 24h hydrolysis,the hydrolysates have the greatest DH,which is 22. 4%,and they exhibit the best promoting effect on the growth of brewer's yeast,and that,the wort supplemented with 1. 0% wheat gluten protein hydrolysates shows a significant effect on the growth and fermentation of brewer's yeast,specifically,the yeast biomass accumulation,the utilization rate of free amino nitrogen and the ethanol production are improved by 4. 6%,41. 2% and 15. 2%，respectively.The conclusions indicate that the wheat gluten protein hydrolysates can be used as effective nitrogen for the growth and fermentation of brewer's yeast during the 20°P very high gravity brewing.

Key words： wheat gluten protein hydrolysates; brewer's yeast; very high gravity brewing; growth and metabolism

Cite this article

ZHAO Hai-feng LU Min ZHOU Yong-jing YANG Hui-rong MENG He-cheng . Effect of Wheat Gluten Protein Hydrolysates on Metabolic Performance of Brewer's Yeast During Very High Gravity Brewing[J]. Journal of South China University of Technology(Natural Science), 2017 , 45(12) : 14 -19 . DOI: 10.3969/j.issn.1000-565X.2017.12.003

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