Effects of wheat gluten hydrolysates fractionated by different methods on the growth and fermentation performances of brewer's yeast under high gravity fermentation |
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| Authors: | Yongjing Zhou Huirong Yang Xuyan Zong Chun Cui Lixia Mu Haifeng Zhao |
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| Affiliation: | 1. School of Food Science and Engineering, South China University of Technology, Guangzhou, China;2. Liquor Making Biological Technology and Application of key laboratory of Sichuan Province, Sichuan University of Science and Engineering, Zigong, China;3. Sericultural& Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China |
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| Abstract: | Wheat gluten hydrolysates (WGH) were fractionated through ultrafiltration membrane with molecular weight (Mw) cut‐off of 3 kDa and ethanol precipitation, respectively. WGH and their fractions were used to examine their effects on the growth and fermentation performances of brewer's yeast under high gravity fermentation. Results showed that WGH and their fractions exhibited significant differences in biomass accumulation, viability, ethanol yield, free amino nitrogen and sugar consumptions under high gravity fermentation. Compared to WGH, the fractions with Mw < 3 kDa and the supernatant of WGH treated with ethanol precipitation showed better fermentation performance for brewer's yeast. The relatively lower molecular weight and the higher levels of Leu, Lys, His and Arg in these two fractions might be responsible for their bioactivity for brewer's yeast. Thus, both ultrafiltration and ethanol precipitation could be used as efficient methods for enriching peptides with significant growth‐ and fermentation‐promoting activity for brewer's yeast under high gravity fermentation. |
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| Keywords: | Brewer's yeast ethanol precipitation fermentation performance high gravity fermentation ultrafiltration wheat gluten hydrolysates |
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