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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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2024-10-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-19-006.pdf |
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