文献类型：期刊文献

英文题名：Identification of colloidal haze protein in Chinese rice wine (Shaoxing Huangjiu) mainly by matrix-assisted laser ionization time-of-flight mass spectrometry

作者：Xie, Guangfa[1];Han, Jiongping[2];Han, Xueyuan[3,4];Peng, Qi[3,4];Fu, Jianwei[3,4];Shen, Chi[3,4];Sun, Jianqiu[3,4];Sun, Junyong[5];Lu, Jian[5];Lu, Yin[1];Li, Guolong[6]

机构：[1]Zhejiang Shuren Univ, Coll Biol & Environm Engn, Shaoxing, Peoples R China;[2]Shaoxing Univ, Sch Med, Shaoxing, Peoples R China;[3]Shaoxing Univ, Sch Life Sci, 900 Chengnan Rd, Shaoxing 312000, Zhejiang, Peoples R China;[4]Natl Engn Res Ctr Chinese Huangjiu, Shaoxing 312000, Peoples R China;[5]Jiangnan Univ, Natl Engn Lab Cereal Fermentat Technol, Wuxi, Jiangsu, Peoples R China;[6]Shaoxing Jianhu Brewing Co Ltd, Shaoxing, Peoples R China

年份：2020

卷号：8

期号：8

起止页码：4027

外文期刊名：FOOD SCIENCE & NUTRITION

收录：SCI-EXPANDED(收录号：WOS:000541966600001)、、Scopus(收录号：2-s2.0-85087152810)、WOS

基金：Foundation of Public Projects of Zhejiang Province, China, Grant/Award Number: LGN20C200016; Program of Introducing Talents of Zhejiang Shuren University, Grant/Award Number: 2018R009; Team of Young and Middle-aged Academic Program in Zhejiang Shuren University, Grant/Award Number: KBY0119604C; Foundation of Public Projects of Zhejiang Province, China, Grant/Award Number: 2017C32101; Foundation of Public Projects of Shaoxing City, Zhejiang Province, China, Grant/Award Number: 2018C30010; Project of Shaoxing University, Grant/Award Number: 08019038; Special Research Project of Shaoxing Rice Wine College of Zhejiang Shuren University, Grant/Award Number: RCJ5200000

语种：英文

外文关键词：amino acid; Chinese rice wine; colloidal haze; haze protein; Huangjiu

外文摘要：As one of the three most famous brewed wines in the world, Chinese rice wine is made from rice and husked millet, containing 14 percent to 20 percent alcohol. Highly original, yellow wine brewing techniques are regarded as the model of the wine brewing industry in Asia. Shaoxing Huangjiu is produced in Zhejiang province and remains the oldest and most representative Chinese rice wine. During storage, Shaoxing Huangjiu is susceptible to environmental disturbance and produces colloidal haze to result in turbidity. In this study, the main composition and source of colloidal haze protein in Shaoxing Huangjiu were analyzed by two-dimensional electrophoresis and matrix-assisted laser ionization time-of-flight tandem mass spectrometry (MALDI-TOF/TOF MS). The results showed that the proteins in colloidal haze mainly consisted of oat protein b1, oat-like protein, di-amylase inhibitor, pathogenesis-related protein, pathogenesis-related protein-4, chitinase II derived from wheat and oat-like protein, and beta-amylase derived from rice. The amino acid composition and secondary structure of haze protein and supernatant protein in Huangjiu were further explored by high-performance liquid chromatography and Fourier transform infrared spectroscopy. The study has broadened knowledge of the main composition and source of colloidal haze protein in Shaoxing Huangjiu. The corresponding results indicated that the amino acid composition from colloidal haze had the main characteristics of high hydrophobicity and low water solubility.