文章基本信息

标题：Cryoprotective effect of silver carp muscle hydrolysate on baker's yeast Saccharomyces cerevisiae and its underlying mechanism
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作者：Faxiang Wang ; Sijia Xiong ; Xianghong Li 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2020
卷号：8
期号：1
页码：190-198
DOI：10.1002/fsn3.1290
出版社：John Wiley & Sons, Ltd.
摘要：Cryoprotective effect of silver carp muscle hydrolysate (SCMH) on baker's yeast (Saccharomyces cerevisiae) was examined by analyzing the growth and survival of the yeast during freeze–thaw cycles, and the physicochemical properties [ultrastructure, intracellular proteins and fatty acids, external ice formation (EIF) and internal ice formation (IIF), freezable water content] of yeast cells with or without SCMH through transmission electron microscopy, SDS‐PAGE, GC‐MS, and differential scanning calorimetry. The 4% of SCMH treatment exhibited good yeast cryoprotective activity and increased the yeast survival rate from 0.71% to 90.95% after 1 freeze–thaw cycle as compared to the control. The results demonstrated that the addition of SCMH could attenuate the freeze damage of yeast cells, prevent the degradation or loss of soluble proteins, and increase the composition and absolute content of fatty acids. Besides, the addition of 4% SCMH caused a drop in the EIF peak temperature (from −17.95℃ to −25.14℃) and a decrease in the IIF and freezable water content of yeast cells.
关键词：cryoprotective effect;fish muscle hydrolysate;internal ice formation;ultrastructure;yeast