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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Heterologous expression of type I antifreeze peptide GS-5 in baker's yeast increases freeze tolerance and provides enhanced gas production in frozen dough
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Heterologous expression of type I antifreeze peptide GS-5 in baker's yeast increases freeze tolerance and provides enhanced gas production in frozen dough

机译：I型抗冻肽GS-5在面包酵母中的异源表达提高了冷冻耐受性，并提高了冷冻面团中的产气量

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摘要

The demand for frozen-dough products has increased notably in the baking industry. Nowadays, no appropriate industrial baker's yeast with optimal gassing capacity in frozen dough is, however, available, and it is unlikely that classical breeding programs could provide significant improvements of this trait. Antifreeze proteins, found in diverse organisms, display the ability to inhibit the growth of ice, allowing them to survive at temperatures below 0 degrees C. In this study a recombinant antifreeze peptide GS-5 was expressed from the polar fish grubby sculpin (Myoxocephalus aenaeus) in laboratory and industrial baker's yeast strains of Saccharomyces cerevisiae. Production of the recombinant protein increased freezing tolerance in both strains tested. Furthermore, expression of the GS-5 encoding gene enhanced notably the gassing rate and total gas production in frozen and frozen sweet doughs. These effects are unlikely to be due to reduced osmotic damage during freezing/thawing, because recombinant cells showed growth behavior similar to that of the parent under hypermosmotic stress conditions.
机译：烘烤行业对冷冻面团产品的需求显着增加。但是，如今，没有合适的具有在冷冻面团中具有最佳放气能力的工业面包酵母，并且经典的育种程序不可能显着改善这一特性。在各种生物体中发现的抗冻蛋白具有抑制冰块生长的能力，使其能够在低于0摄氏度的温度下生存。在这项研究中，重组极性抗冻肽GS-5从极地鱼类肮脏的Sculpin（Myoxocephalus aenaeus）中表达出来。 ）在酿酒酵母的实验室和工业面包酵母中。重组蛋白的产生增加了两种测试菌株的冷冻耐受性。此外，GS-5编码基因的表达显着提高了冷冻和冷冻甜面团中的放气率和总产气量。这些作用不太可能归因于冷冻/解冻过程中渗透压降低，因为重组细胞在高渗胁迫条件下显示出与亲本相似的生长行为。

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