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 of 13.7 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.
QI Xiaohui
,
SUN Junyong
,
XIE Guangfa
,
LU Jian
. Protein composition analysis and main components purification in bottled Chinese rice wine[J]. Food and Fermentation Industries, 2019
, 45(15)
: 227
-232
.
DOI: 10.13995/j.cnki.11-1802/ts.020144
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