瓶装黄酒蛋白组成分析及其主要成分的分离纯化  

Protein composition analysis and main components purification in bottled Chinese rice wine

作　　者：齐小慧 孙军勇[1,2,3] 谢广发 陆健 QI Xiaohui;SUN Junyong;XIE Guangfa;LU Jian(The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology(Jiangnan University), Wuxi 214122, China;National Engineering Laboratory for Cereal Fermentation Technology (Jiangnan University), Wuxi 214122, China;School of Biotechnology (Jiangnan University), Wuxi 214122, China;School of Biological and Environmental Engineering (Zhejiang ShurenUniversity), Hangzhou 310015, China)

机构地区：[1]工业生物技术教育部重点实验室(江南大学),江苏无锡214122 [2]粮食发酵工艺与技术国家工程实验室(江南大学),江苏无锡214122 [3]江南大学生物工程学院,江苏无锡214122 [4]浙江树人大学生物与环境工程学院,浙江杭州310015

出　　处：《食品与发酵工业》2019年第15期227-232,共6页Food and Fermentation Industries

基　　金：江苏省科技计划项目;现代农业面上项目(BE2018345);江苏高校优势学科建设工程资助项目;高等学校学科创新引智计划(111计划)资助项目(111-2-06);江苏高校品牌专业建设工程资助项目

摘　　要：为了研究瓶装黄酒中的蛋白组成,并纯化其主要成分;采用双向电泳(two-dimensional electrophoresis,2-DE)及基质辅助激光解析电离飞行时间串联质谱(matrix-assisted laser desorption/ionization time-of-flight mass spectrometry,MALDI-TOF-MS)分析瓶装黄酒的蛋白组成,并纯化α-淀粉酶抑制剂0.19;瓶装绍兴黄酒中蛋白主要包括来源于小麦的α-淀粉酶抑制剂0.19、类燕麦蛋白和病程相关蛋白,以及来源于大米种子的过敏蛋白RAG2和α-淀粉酶/胰蛋白酶抑制剂RA16,纯化后的α-淀粉酶抑制剂0.19经SDS-PAGE检测,得到一条分子质量大小为13.7 kDa的蛋白条带;瓶装黄酒中只含有小麦和大米蛋白,且α-淀粉酶抑制剂0.19的蛋白点数量最多,是瓶装绍兴黄酒蛋白的主要成分,研究蛋白的结构特点及其对黄酒浑浊形成的影响可为解决浑浊问题提供理论依据。To study the protein composition in bottled Chinese rice wine and purify the main components, proteins in bottled Chinese rice wine were analyzed by two-dimensional electrophoresis (2-DE) and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS). It was found that proteins in bottled Chinese rice wine consisted of wheat proteins (α-amylase inhibitors, avenin-like proteins, and wheatwin-1) and two rice proteins (seed allergenic protein RAG2 and α-amylase/trypsin inhibitor RA16).α- amylase inhibitor 0.19 was purified and detected by SDS-PAGE, which showed only one band with a molecular weight of13.7 kDa. Moreover,α-amylase inhibitor 0.19 was found to be the major component, and no other sources of proteins were identified in bottled Chinese rice wine. Understanding the structural characteristics of α-amylase inhibitor 0.19 and its effects on the formation of haze in Chinese rice wine can provide a theoretical basis for solving the problem of turbidity of Chinese rice wine.

关 键 词：黄酒蛋白 双向电泳 MALDI-TOF-MS 纯化 α-淀粉酶抑制剂0.19 

分 类 号：TS262.4[轻工技术与工程—发酵工程]