四川黄酒麦曲制曲发酵过程中氨基酸类物质和谷胱甘肽的代谢研究  

Metabolism of Amino Acids and Glutathione During the Fermentation of Sichuan Yellow Rice Wine Wheat Koji

作　　者：张子洁 唐鳗秋 王艳[1] 夏玙 朱敏[1] 张文学[1,2] ZHANG Zijie;TANG Manqiu;WANG Yan;XIA Yu;ZHU Min;ZHANG Wenxue(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;School of Liquor-Making Engineering,Sichuan University Jinjiang College,Meishan 620860,China)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610065 [2]四川大学锦江学院白酒学院,四川眉山620860

出　　处：《食品科技》2022年第6期98-104,共7页Food Science and Technology

基　　金：国家重点研究计划国际合作专项(2018YFE0127400)。

摘　　要：麦曲中氨基酸类物质的含量对酒体的风味口感及营养品质有着关键影响,其代谢规律的探究有助于生产调控以提升麦曲品质。文章以不同发酵时期的四川黄酒麦曲为研究对象,基于代谢组学和蛋白组学技术,分析其中氨基酸类物质的相对含量以及差异表达蛋白。结果表明,麦曲中共注释到67种氨基酸类物质,在发酵第3天其含量最高,且趋于稳定。差异表达蛋白数量随着发酵时间的增加而减少;各发酵时期优势氨基酸类代谢通路有显著差异。此外最显著的氨基酸类代谢途径为谷胱甘肽(Glutathione,GSH)代谢,但由于谷胱甘肽合成酶(GSH II)的缺失导致γ-谷氨酸半胱氨酸(γ-Glu-Cys)累积,无法顺利合成GSH。该研究结果可为提升及调控麦曲发酵品质提供理论基础。The content of amino acids in wheat koji has a key impact on the flavor,taste and nutritional quality of wine.The exploration of its metabolic law is helpful to production regulation to improve the quality of wheat koji.This paper takes Sichuan yellow rice wine wheat koji in different periods as research object,based on metabolomics and proteomics,the relative content of amino acids and differentially expressed proteins were analyzed.The results showed that a total of 67 kinds of amino acids were identified in this wheat koji.The content of amino acids was the highest on the third day of fermentation,and then entered the fermentation stability period.The number of differentially expressed proteins decreased with the increase of fermentation time;the metabolic pathways of dominant amino acids were significantly different in each fermentation period.In addition,the most significant amino acid metabolic pathway is glutathione(GSH)metabolism,but it is caused by the lack of glutathione synthase(GSHⅡ)enzymeγ-Glutamic acid cysteine accumulated,and GSH could not be synthesized smoothly.The results of this study can provide a theoretical basis for the regulation of improving the fermentation quality of wheat koji.

关 键 词：麦曲 蛋白组学 代谢组学 氨基酸类物质 谷胱甘肽 

分 类 号：TS262.4[轻工技术与工程—发酵工程]