蛋白组学揭示苯丙氨酸代谢对酱香大曲风味影响  

Proteomics Reveals the Effect of Phenylalanine Metabolism on the Flavor of Daqu

作　　者：柳习月 朱琪 杨帆 张娟[1,3] 张巧玲 李江华[1,3] 王莉 LIU Xiyue;ZHU Qi;YANG Fan;ZHANG Juan;ZHANG Qiaoling;LI Jianghua;WANG Li(Key Laboratory of Industrial Biotechnology of Ministry of Education,School of Biotechnology,Jiangnan University,Wuxi 214122,China;Science Center for Future Foods,Jiangnan University,Wuxi 214122,China;School of Biotechnology,Jiangnan University,Wuxi 214122,China;Kweichow Moutai Co.,Ltd.,Renhuai 564501,China)

机构地区：[1]江南大学生物工程学院,工业生物技术教育部重点实验室,江苏无锡214122 [2]江南大学,未来食品科学中心,江苏无锡214122 [3]江南大学生物工程学院,江苏无锡214122 [4]贵州茅台酒股份有限公司,贵州仁怀564501

出　　处：《食品科技》2021年第8期1-6,共6页Food Science and Technology

基　　金：国家重点研发计划项目(2019YFC1605800)。

摘　　要：苯丙氨酸代谢是酱香型白酒中芳香族化合物形成的重要代谢途径之一,对白酒风味的形成具有重要意义。目前对于芳香族化合物的研究主要集中于物质的鉴定,以及其来源微生物的群落分析。酶系作为微生物与代谢物之间的纽带,是分析混菌发酵体系的关键因素,然而对其开展的研究还非常有限。为探讨酱香型大曲酶系在苯丙氨酸代谢中的功能以及苯丙氨酸代谢对酱香大曲风味形成的影响,利用宏蛋白组学对酱香型大曲中蛋白进行研究。结果表明,参与到苯丙氨酸代谢中的酶类主要有醛脱氢酶、酰胺酶、转氨酶以及氨基酸脱羧酶。这些酶的主要微生物来源为酱香型大曲中处于较高丰度的微生物,包括Aspergillus、Bacillus、Byssochlamys、Kroppenstedtia、Pseudomonas、Saccharopolyspora等,在这些微生物以及酶的作用下苯丙氨酸代谢可合成酱香型白酒花果香的主要来源化合物苯乙酸以及苯乙醛,为酱香型大曲提供花果香。通过对酶的解析可明确酱香型大曲中重要化合物的形成机制,为后续提高酱香型白酒品质的研究提供理论依据。Phenylalanine metabolism is one of the important metabolic pathways for the formation of aromatic compounds in Maotai-flavor liquor,which is of great significance to the formation of liquor flavor.The current research on aromatic compounds mainly focused on the identification of substances and the community analysis of their source microorganisms.As the link between microorganisms and metabolites,the research on enzymes is still very limited.In order to analyze the functions of enzymes in phenylalanine metabolism and the influence of phenylalanine metabolism on the flavor formation of Maotai-flavor Daqu,the study used proteomics to analyze the protein in Maotai-flavor Daqu.The results show that the main enzymes involved in phenylalanine metabolism are aldehyde dehydrogenase,amidase,transaminase and amino acid decarboxylase.The main microbial sources of these enzymes are the higher abundance microbes in Maotai-flavor Daqu,including Aspergillus,Bacillus,Byssochlamys,Kroppenstedtia,Pseudomonas,Saccharopolyspora,etc.Under the action of these microorganisms and enzymes,they can synthesize chemical compounds such as phenylacetic acid and phenylacetaldehyde,which can form flavor of flowers and fruits in Maotai-flavor liquor.The metabolism of phenylalanine can provide a floral and fruity aroma to Maotai-flavored Daqu.Through the analysis of enzymes,the formation mechanism of important compounds in Maotai-flavor Daqu can be clarified,which has a positive impact on the research on the formation of Maotai-flavor liquor flavor.

关 键 词：宏蛋白组学 酱香型大曲 苯丙氨酸 苯乙酸 苯乙醛 

分 类 号：TS262.33[轻工技术与工程—发酵工程]