Exploring the use of electrophoresis and MALDI-TOF MS to identify wheat and rice proteins causing turbidity in rice wine production.

Two-dimensional electrophoresis was used to separate turbid proteins, and matrix-assisted laser desorption ionization-time of flight tandem mass spectrometry was used to identify the main types and sources of turbid proteins. The results show that the turbid proteins in rice wine originate from wheat, including avenin-like A, avenin-like B, avenin-like precursor, dimeric ¦Á-amylase inhibitor and trypsin precursor, etc., and the hypothetical protein OSJ_04535 derived from rice. , hypothetical protein OSI_17439 and protein H0313F03.18. N-tris(hydroxymethyl)glycine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis was used to analyze the main components of rice wine brewing raw materials and proteins during rice wine fermentation. The results showed that rice wine turbidity proteins are mainly derived from rice. and wheat koji, and are difficult to be degraded by microorganisms during the fermentation process and are present throughout the fermentation process.

Introduction to Turbidity in Rice Wine

In the quest to enhance the quality and sensory appeal of rice wine, a critical challenge that persists is the presence of turbidity-causing proteins. The quality of rice wine is markedly influenced by the clarity and aesthetic appeal, which in turn, significantly affects consumer perception and satisfaction. Recent advances in biotechnological methods have paved the way for more detailed investigations into the composition and sources of these turbid proteins. This paper delves into the application of two-dimensional electrophoresis and matrix-assisted laser desorption ionization-time of flight tandem mass spectrometry (MALDI-TOF MS) for the separation and identification of the main types and sources of turbid proteins in rice wine.

Methodology: Separation and Identification of Proteins

The study employed two-dimensional electrophoresis for the effective separation of turbid proteins found in rice wine. This method allowed for the distinction between proteins based on their isoelectric points and molecular weights. Subsequently, the separated proteins were analyzed using MALDI-TOF MS, a technique renowned for its sensitivity and precision in identifying protein compositions. This tandem approach facilitated the identification of several key proteins contributing to the turbidity of rice wine. The proteins identified were predominantly derived from wheat, including avenin-like proteins A, B, and precursor forms, as well as dimeric α-amylase inhibitor and trypsin precursor. Additionally, proteins such as the hypothetical protein OSJ_04535 derived from rice, hypothetical protein OSI_17439, and protein H0313F03.18 were also identified as contributors to the turbidity.

Findings: Wheat and Rice Proteins as Turbidity Culprits

Furthermore, the study employed N-tris(hydroxymethyl)glycine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis to analyze the main components of rice wine brewing raw materials and the proteins present during the fermentation process. The findings revealed that the turbid proteins in rice wine are primarily sourced from rice and wheat koji. It was observed that these proteins are resistant to degradation by microorganisms during the fermentation process, remaining present throughout.

Implications for Rice Wine Clarity and Quality

The results of this study are significant, shedding light on the complex nature of rice wine production and the challenges posed by turbid proteins. Understanding the origins and characteristics of these proteins is essential for developing strategies to reduce turbidity in rice wine. The identification of specific proteins from wheat and rice as the primary sources of turbidity opens avenues for targeted interventions in the brewing process. For instance, the selection of raw materials or the modification of fermentation conditions to minimize the presence of these proteins could be explored.

Conclusion: Advancing Rice Wine Production through Biotechnological Insights

In conclusion, the application of advanced biotechnological methods in the analysis of turbid proteins in rice wine provides valuable insights into the sources and nature of these proteins. This knowledge is instrumental in guiding efforts to improve the clarity and quality of rice wine, enhancing its appeal to consumers. Further research and innovation in brewing techniques and raw material selection are essential to overcome the challenges posed by turbid proteins, paving the way for the production of clearer, high-quality rice wine.

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Original research was done by Fu Jianwei, Fu Zukang, Sun Junyong, Li Guolong, Fan Shiying, Mao Qingzhong, Wang Lan, Hu Zhiming, Xie Guangfa, Tan Xinyong, Lu Jian

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