期刊论文

Li, Xianghong;Liu, Yongle

英文

FOOD SCIENCE & NUTRITION

2048-7177

2020

8

1

190-198

10.1002/fsn3.1290

This work was supported by the National Natural Science Foundation of China (No.31571867, 31972106), Natural Science Foundation of Hunan Province (No. 2017JJ2270), and the scientific research project of the Hunan Provincial Education Department (No.17B016, 17C0059, 18C0233).

本校为第一且通讯机构

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 goo...