绍兴黄酒熟麦曲制曲过程的宏蛋白质组学研究  

Metaproteomics research of Shaoxing rice wine cooked wheat koji during koji making

作　　者：张波[1] 余培斌[2] 陆健[2] 

机构地区：[1]浙江经贸职业技术学院,浙江杭州310018 [2]江南大学粮食发酵工艺及技术国家工程实验室,江苏无锡214122

出　　处：《中国酿造》2014年第2期101-104,共4页China Brewing

基　　金：国家自然科学基金项目(31171736);浙江经贸职业技术学院科研青年项目(13QN06);浙江经贸职业技术学院创新项目(14CX01)

摘　　要：熟麦曲是将小麦蒸熟后,接种纯种米曲霉,调节适宜温湿度,促使其在曲料上生长繁殖并积累代谢产物,完成制曲过程。该研究利用宏蛋白质组学理论和方法,对绍兴黄酒熟麦曲制曲过程中4个不同时期(孢子萌芽期、菌丝生长期、菌丝繁殖期、孢子着生期)的麦曲浸提液宏蛋白质组进行双向电泳实验,研究麦曲制曲过程中浸提液宏蛋白质组的变化情况。使用PDQuest软件对获得的双向电泳图谱进行比较分析,发现共有5个蛋白点在制曲过程中发生了动态变化。利用基质辅助激光解吸/电离飞行时间串联质谱(MALDI-TOF/TOF MS)对该5个差异蛋白点进行了质谱分析,全部来自米曲霉分泌的α-淀粉酶、酸性蛋白酶、中性蛋白酶Ⅱ、碱性蛋白酶和葡萄糖淀粉酶B。During the wheat koji-making,cooked wheat koji was made of steamed wheat and inoculated pure Aspergillus oryzae to provide various metabolic products for fermentation of Shaoxing rice wine,by adjusting the appropriate temperature and humidity.According to the metaproteomics,two-dimensional electrophoresis （2-DE） and tandem mass spectrometry（MS/MS） methods were used to analyze the extracts of cooked wheat koji during the four periods （spore germination period,hyphae growing period,hyphae breeding period and spore period）.By comparative analysis of the 2-DE maps by using the PDQuest software,5 spots with significant variations were found and subsequently identified by MALDI-TOF/TOF MS.The five spors were analyzed by mass spectrum,showing they all came from A.oryzae secreted α-amylase,acid protease,alkaline protease,neutral protease Ⅱ and glucoamylase B.

关 键 词：绍兴黄酒 熟麦曲 制曲过程 宏蛋白质组学 双向电泳 

分 类 号：TS262.4[轻工技术与工程—发酵工程]