摘要
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.
作者
谢广发
樊世英
傅建伟
胡志明
陆健
谭新勇
孙军勇
傅祖康
王兰
毛青钟
李国龙
XIE Guangfa;FAN Shiying;FU Jianwei;HU Zhiming;LU Jian;TAN Xinyong;SUN Junyong;FU Zukang;WANG Lan;MAO Qingzhong;LI Guolong(College of Biology and Environmental Engineering,Zhejiang Shuren University,Shaoxing 312028,China;College of Shaoxing Huangjiu,Shaoxing 312028,China;School of Biotechnology,Jiangnan University,Wuxi 214122,China;National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,China;National Engineering Research Center for Chinese Huangjiu,Shaoxing 312000,China;Kuaijishan Shaoxing Wine Co.Ltd.,Shaoxing 312000,China;Shaoxing Jianhu Brewing Co.Ltd.,Shaoxing 312000,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第8期215-219,共5页
Food Science
基金
浙江省公益技术研究计划项目(LGN20C200016)
浙江树人大学“中青年学术项目团队”项目
“十三五”国家重点研发计划重点专项(2016YFD0400504)
浙江省重点研发计划项目(2017C02006)。
关键词
黄酒
混浊蛋白
基质辅助激光解析电离-飞行时间串联质谱法
蛋白来源
发酵过程
Chinese yellow rice wine
haze-active proteins
matrix-assisted laser desorption ionization-time of flight mass spectrometry
protein sources
fermentation process