Effects of Wheat Gluten Protein Peptides on the Fermentation Performance of Yeast under Super High Gravity Brewing
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Abstract:
Effects of wheat gluten protein peptides with different molecular weights (Mws) on propagation and fermentation performance of brewer’s yeast were studied. Results showed that peptides with different Mws varied in propagation and fermentation-promoting activity for yeast strains under the super high gravity brewing. Peptides WGP-III (Mw < 3 ku) showed the highest propagation-promoting activity and promoted yeast fermentation significantly. The initial free amino nitrogen (FAN) of WGP-? (Mw = 5~10 ku), WGP-II (Mw = 3~5 ku) and WGP-III increased by 27%, 33% and 47% respectively compared with CK. WGP-III increased the maximum FAN level, and at the end of the fermentation, FAN utilization was 58%, which was increased by 11% compared with the CK. Supplement of these peptides during fermentation resulted in the increase of biomass，fermentation ethanol yield and the utilization rate of FAN by 30%, 5% and 11%, respectively. Moreover, the small molecular peptides (Mw < 3 ku) had more reasonable proportion amino acids, and the total alcohols increased by 68%, the total esters decreased by 17%, which made them bring more harmonious taste.
