黄酒混浊蛋白组成成分及来源分析

Composition and Sources of Haze-Active Proteins in Chinese Yellow Rice Wine

采用双向电泳对混浊蛋白进行分离,并结合基质辅助激光解析电离-飞行时间串联质谱法鉴定混浊蛋白的主要种类及来源。结果表明,黄酒混浊蛋白质来源于小麦的有类燕麦蛋白A、类燕麦蛋白B、类燕麦蛋白前体、二聚α-淀粉酶抑制剂和胰蛋白酶前体等,来源于水稻的有假定蛋白OSJ_04535、假定蛋白OSI_17439和蛋白H0313F03.18。通过N-三(羟甲基)甘氨酸-十二烷基硫酸钠-聚丙烯酰胺凝胶电泳,对黄酒酿造原料及黄酒发酵过程中蛋白质的主要组成进行分析,结果表明黄酒混浊蛋白主要来源于大米和麦曲,并且在发酵过程中难以被微生物降解,存在于发酵的整个过程中。

The main components of haze-active proteins in Chinese yellow rice wine were separated by two-dimensional electrophoresis(2-DE),and then identified by matrix-assisted laser desorption ionization-time of flight mass spectrometry(MALDI-TOF-MS).The haze-active proteins derived from wheat included avenin-like protein A,avenin-like protein B,avenin-like precursor,dimeric alpha-amylase inhibitor and trypsin precursor,and those derived from rice included hypothetical protein OSJ_04535,hypothetical protein OSI_17439 and protein H0313F03.18.By analyzing the major protein components of raw materials for the rice wine and samples collected during the fermentation process by Tricine SDS-PAGE,it was found that the haze-active proteins were mainly derived from rice and wheat koji.The haze-active proteins were difficult to degrade by microorganisms during fermentation and existed throughout the whole fermentation process.