Effects of Wheat Gluten Hydrolysates on the Proliferation of Yeast

Abstract:

To study the effects of wheat gluten hydrolysates on the proliferation of yeast，we added the hydrolysates into maltose syrup and explored the effects and mechanism by measuring the degree of hydrolysis，molecular size，free amino acid composition and osmotic tolerance of yeast. Results showed that wheat gluten hydrolysates could provide nitrogen for the growth and proliferation of yeast；the yeast reached the best proliferation when DH was 8.7%；the most effectively used peptides were below 3ku；the free amino acid composition of small molecular weight peptides and the increased osmotic tolerance were both beneficial to the proliferation of yeast.