Preparation of Heat-Resistant Peptides from Hongqu Rice Distiller’s Grains and Its Effect on the Thermally Induced Oxidative Tolerance in Saccharomyces cerevisiae

Preparation of Heat-Resistant Peptides from Hongqu Rice Distiller’s Grains and Its Effect on the Thermally Induced Oxidative Tolerance in Saccharomyces cerevisiae

Thermally resistant peptides were obtained from enzymatical hydrolysis of Hongqu rice distiller’s grains and evaluated for its effect on resistance to thermally induced oxidative stress in Saccharomyces cerevisiae. Various proteases were screened for the survival rate of S. cerevisiae under heat str...

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Bibliographic Details
Main Author: LIN Xiaojie, SU Hao, LIANG Zhangcheng, CHEN Bingyan, LIN Xiaozi, WANG Shaoyun, HE Zhigang, LI Weixin
Format: Article
Language:English
Published: China Food Publishing Company 2024-10-01
Series:Shipin Kexue
Subjects:
hongqu rice distiller’s grains; thermally resistant peptides; thermally induced oxidative stress; saccharomyces cerevisiae
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-19-006.pdf
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