Wheat gluten hydrolysates (WGH) were used to examine their adsorption–desorption kinetics and thermodynamics characteristics on six macroporous resins, and their effects on the stress tolerance in brewer’s yeast. Results showed that the pseudo second-order kinetics, Langmuir and Freundlich model could illuminate the adsorption mechanism, and the adsorption process was physical, spontaneous and exothermic. The 40% ethanol fraction separated by XAD-16 resin improved significantly the ethanol tolerance and the viability of brewer’s yeast, while the 0% ethanol fraction separated by XAD-16 resin increased obviously the osmotic stress tolerance and the viability of brewer’s yeast. Results from scanning electron microscopy showed that both these WGH fractions could increase budding rate and maintain normal morphology of yeast cells under various environmental stress. Thus, WGH separated by macroporous resin could be used in high gravity brewing to enhance the ethanol and osmotic stress tolerance in brewer’s yeast.

小麦面筋水解物（WGH）用于检查它们在六种大孔树脂上的吸附-解吸动力学和热力学特性，以及它们对啤酒酵母的耐应力性的影响。结果表明伪二级动力学，Langmuir和Freundlich模型可以阐明吸附机理，并且吸附过程是物理的，自发的和放热的。XAD-16树脂分离出的40％乙醇馏分显着提高了啤酒酵母的乙醇耐受性和活力，而XAD-16树脂分离出的0％乙醇馏分则明显提高了啤酒酵母的渗透胁迫耐受性和活力。扫描电子显微镜的结果表明，在各种环境胁迫下，这两种WGH组分均可以提高出芽率并维持酵母细胞的正常形态。因此，由大孔树脂分离的WGH可用于高重力酿造，以增强啤酒酵母中的乙醇和渗透压耐受性。