Cryoprotective Role of Combined Emulsifiers with Soybean Lecithin and Sucrose Ester on Baker’s Yeast

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Cryoprotective Role of Combined Emulsifiers with Soybean Lecithin and Sucrose Ester on Baker’s Yeast
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The cryoprotective role of emulsifiers combined with two molar soybean lecithin and one molar sucrose ester on baker’s yeast was examined in this study.The results showed that the survival ratio of yeast cultivated for 48 hours after frozen at-30 ℃ for 5 days in a culture medium with 4 g/dL combined emulsifers increased by 60% compared with that of the control group,and the adaptive phase shorten by 10 hours.The dough made from yeast dealed with emulsifiers after frozen at-30 ℃ for 60 days had a relatively stronger ability to leaven within a short time.The phenomenon of yeast congregated with enulsifiers,which was imaged by scanning electron microscope(SEM),indicated that there might be some interaction effects between the two substances.

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XU Yun-feng, YANG Na, JIN Zheng-yu, XIE Zheng-jun, XU Xue-ming. Cryoprotective Role of Combined Emulsifiers with Soybean Lecithin and Sucrose Ester on Baker’s Yeast[J]. Journal of Food Science and Biotechnology,2011,30(2):213-217.

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Online: June 17,2014
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