酒糟是白酒生产过程中产生最多的副产物,其中蛋白质含量丰富,是工业应用中具有潜力的蛋白质资源,若加以合理利用可以使其附加值得到提升。以浓香型白酒酒糟为研究对象,对其蛋白组分进行分析后,分别采用醇碱法和乙酸法对干燥前后酒糟中的醇溶蛋白进行提取,通过提取得率及纯度、分子质量、氨基酸组成、傅里叶红外光谱(Fourier transform infrared spectrometer, FTIR)和差示扫描量热仪(differential scanning calorimetry, DSC)等方面的分析、比较,以期获得较优提取方法。结果表明,醇碱法提取得率及纯度均高于乙酸法,且所提取的鲜酒糟和干燥后酒糟的醇溶蛋白在分子质量、氨基酸组成、FTIR和DSC分析方面均无明显差异,能够尽可能保证干燥前后酒糟中醇溶蛋白品质的一致性,故醇碱法更适合于酒糟醇溶蛋白的提取。该研究有利于后续醇溶蛋白的开发应用,并为酒糟的高附加值利用奠定了基础。
Distiller's grains, the largest by-product of Baijiu (Chinese liquor) production, is rich in proteins, and has potential to be protein resource for industrial application. The added value can be enhanced, if the distiller's grains is properly used. Drying is an important way to avoid the distiller's grains mildew during the time of high temperature and rain. Taking the strong flavor distiller's grains as research object, the protein fractionation was analyzed, the ethanol-alkaline method and acetic-acid method were used to extract the prolamin of distiller's grains before and after drying. Analysis and comparison of the yield and purity, molecular weight, amino acid composition, Fourier transform infrared spectrometer (FTIR) and differential scanning calorimetry (DSC), in order to obtain the suitable prolamin extraction method and not affected by drying treatment. The research results showed that the yield and purity of ethanol-alkaline method were higher than those of acetic-acid method, and there were no significant differences in the molecular weight, amino acid composition, FTIR and DSC of prolamin of distiller's grains before and after drying. And this ensured the consistent quality of prolamin, so we thought that the ethanol-alkaline method was more suitable for the extraction of prolamin from distiller's grains. Overall, this research is beneficial to the subsequent application and development of prolamin, and can lay the foundation for the high value-added utilization of distiller's grains.
[1] YANG S, FAN W, XU Y.Melanoidins from Chinese distilled spent grain: Content, preliminary structure, antioxidant, and ace-inhibitory activities in vitro[J]. Foods, 2019, 8(516): 1-15.
[2] 王炫, 汪江波, 薛栋升. 混菌固态发酵小曲白酒糟生产蛋白饲料的研究[J]. 湖北工业大学学报, 2014, 29(1): 111-115.
[3] 付善飞, 许晓晖, 师晓爽, 等. 酒糟沼气化利用的基础研发[J]. 化工学报, 2014, 65(5): 1 913-1 919.
[4] 王肇颖, 肖敏. 白酒酒糟的综合利用及其发展前景[J]. 酿酒科技, 2004, 121(1): 65-67.
[5] 邓鹜远, 罗通. 宜宾酒糟综合利用[J]. 四川师范大学学报(自然科学版), 2004, 27(3): 320-322.
[6] 魏冬, 范文来, 徐岩. 应用UPLC-Q-TOF-MS 鉴定白酒酒糟中的水溶性多肽[J]. 食品与发酵工业, 2019, 45(5): 203-207.
[7] WEI D, FAN W, XU Y.In vitro production and identification of angiotensin converting enzyme (ACE) inhibitory peptides derived from distilled spent grain prolamin isolate[J]. Foods, 2019, 8(390): 1-15.
[8] 臧珉, 单承莺, 马翼飞, 等. 谷物醇溶蛋白研究进展[J]. 中国野生植物资源, 2017, 36(4): 46-49.
[9] BELTON P S, DELGADILLO I, HALFORD N G, et al.Kafirin structure and functionality[J]. Journal of Cereal Science, 2006, 44(3): 272-286.
[10] BUCHNER S, KINNEAR M, CROUCH I J, et al.Effect of kafirin protein coating on sensory quality and shelf-life of ‘Packham's Triumph' pears during ripening[J]. Journal of the Science of Food and Agriculture, 2011, 91(15): 2 814-2 820.
[11] TAYLOR J, MULLER M, MINNAAR A.Improved storage and eat-ripe quality of avocados using a plant protein-based coating formulation[J]. Quality Assurance and Safety of Crops & Foods, 2015, 8(2): 207-214.
[12] GITERU S G, OEY I, ALI M A, et al.Effect of kafirin-based films incorporating citral and quercetin on storage of fresh chicken fillets[J]. Food Control, 2017, 80: 37-44.
[13] PRADYAWONG S, QI G, LI N, et al.Adhesion properties of soy protein adhesives enhanced by biomass lignin[J]. International Journal of Adhesion and Adhesives, 2017, 75: 66-73.
[14] LAU E T, JOHNSON S K, STANLEY R A, et al.Formulation and characterization of drug-loaded microparticles using distiller's dried grain kafirin[J]. Cereal Chemistry, 2015, 92: 246-252.
[15] TAYLOR J, TAYLOR J R N, BELTON P S, et al. Kafirin microparticle encapsulation of catechin and sorghum condensed tannins[J]. Journal of Agricultural and Food Chemistry, 2009, 57(16): 7 523-7 528.
[16] EMMAMBUX N M, TAYLOR J R.Sorghum kafirin interaction with various phenolic compounds[J]. Journal of the Science of Food and Agriculture, 2003, 83: 402-407.
[17] TAYLOR J, TAYLOR J R N, DUTTON M F, et al. Glacial acetic acid-a novel food-compatible solvent for kafirin extraction[J]. Cereal Chemistry, 2005, 82(5): 485-487.
[18] NOUR I N A E, PERUFFO A D B, CURIONI A. Characterisation of sorghum kafirins in relation to their cross-linking behaviour[J]. Journal of Cereal Science, 1998, 28(2): 197-207.
[19] ZHAO R, BEAN S R, WANG D.Sorghum protein extraction by sonication and its relationship to ethanol fermentation[J]. Cereal Chemistry, 2008, 85(6): 837-842.
[20] PARK S H, BEAN S R.Investigation and optimization of the factors influencing sorghum protein extraction[J]. Journal of Agricultural and Food Chemistry, 2003, 51(24): 7 050-7 054.
[21] WANG Y, TILLEY M, BEAN S, et al.Comparison of methods for extracting kafirin proteins from sorghum distillers dried grains with solubles[J]. Journal of Agricultural and Food Chemistry, 2009, 57(18): 8 366-8 372.
