| 面包酵母耐冷冻性影响因子的研究进展 |
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| 引用本文： | 和东芹,肖冬光,邹静. 面包酵母耐冷冻性影响因子的研究进展[J]. 食品与发酵工业, 2007, 33(5): 92-96 |
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| 作者姓名： | 和东芹 肖冬光 邹静 |
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| 作者单位： | 1. 天津科技大学天津市工业微生物重点实验室,天津,300457;邯郸职业技术学院,河北邯郸,056001
2. 天津科技大学天津市工业微生物重点实验室,天津,300457 |
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| 基金项目： | 高等学校博士学科点专项科研项目 |
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| 摘 要： | 论述了影响面包酵母耐冷冻性的各种因子。耐冷冻面包酵母是冷冻面团技术的关键,许多因素与酵母冷冻耐受性有关,如酵母胞内海藻糖含量、甘油含量、酒精含量、热休克蛋白含量、不同脂肪成分的比例、某些带电荷的氨基酸含量、呼吸能力、控制质膜的水运送的基因的表达等等,而海藻糖在酵母胞内起到的耐冷冻作用被广泛证明。
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| 关 键 词： | 面包酵母 耐冷冻性 海藻糖 |
| 修稿时间： | 2007-01-112007-03-27 |
Study on Influence on Freeze-tolerance of Baker''''s Yeast |
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| He Dongqin,Xiao Dongguang,Zou Qing. Study on Influence on Freeze-tolerance of Baker''''s Yeast[J]. Food and Fermentation Industries, 2007, 33(5): 92-96 |
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| Authors: | He Dongqin Xiao Dongguang Zou Qing |
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| Affiliation: | 1Industrial Microbe Key Laboratory of Tianjin University of Science and Technology, Tianjin 300457,China 2 Handan Vocation and Technology College,Handan 056001 ,China |
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| Abstract: | This paper described factors discussed regarding freeze-tolerance of baker's yeast.Freeze-toler- ance yeast is critical in frozen-dough technology.Many factors influence freeze-tolerance of yeast,such as trehalose,glycerol,ethanol,heat-shock protein,Lipid composition,amino acid,respiration ability,aqua- porin protein et al.Accumulation of trehalose is widely believed to be the primary factor in improving the stress tolerance of the yeast Saccharomyces cerevisiae. |
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| Keywords: | baker's yeast freeze-tolerance trehalose |
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