内源蛋白质组分对酒糟淀粉特性的影响机理研究

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-09 DOI:10.1016/j.foodchem.2025.144689

Min Huang , Li Li , Xinran Cheng , Ran Qiu , Yi Wang , Xianjiang Zhou , Xuyan Zong

{"title":"内源蛋白质组分对酒糟淀粉特性的影响机理研究","authors":"Min Huang , Li Li , Xinran Cheng , Ran Qiu , Yi Wang , Xianjiang Zhou , Xuyan Zong","doi":"10.1016/j.foodchem.2025.144689","DOIUrl":null,"url":null,"abstract":"<div><div>Some starch in distiller's grains has low utilization rate and serious waste of resources due to its combination with endogenous non-starch components (proteins). This study explored the impact of removing different endogenous proteins on starch molecules' physicochemical structure and brewing characteristics. Results revealed β-sheet-dominated proteins in fermented grains, with alkali-soluble proteins being most abundant (37.47 %). The removal of protein resulted in the formation of a porous structure on the surface of starch. The swelling degree, freeze-thaw stability and in vitro digestion characteristics of each sample were significantly improved except as solubility. Among them, alcohol-soluble protein had obvious promoting effect on pore formation and gelatinization, and both alcohol-soluble protein and alkali-soluble protein could weaken the interaction of starch complex and improve the brewing performance. This provides a new idea for improving the efficient utilization of starch and reducing the waste of resources in the future liquor brewing process.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"486 ","pages":"Article 144689"},"PeriodicalIF":9.8000,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Study on the influence mechanism of endogenous protein components on the characteristics of distiller's grains starch\",\"authors\":\"Min Huang , Li Li , Xinran Cheng , Ran Qiu , Yi Wang , Xianjiang Zhou , Xuyan Zong\",\"doi\":\"10.1016/j.foodchem.2025.144689\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Some starch in distiller's grains has low utilization rate and serious waste of resources due to its combination with endogenous non-starch components (proteins). This study explored the impact of removing different endogenous proteins on starch molecules' physicochemical structure and brewing characteristics. Results revealed β-sheet-dominated proteins in fermented grains, with alkali-soluble proteins being most abundant (37.47 %). The removal of protein resulted in the formation of a porous structure on the surface of starch. The swelling degree, freeze-thaw stability and in vitro digestion characteristics of each sample were significantly improved except as solubility. Among them, alcohol-soluble protein had obvious promoting effect on pore formation and gelatinization, and both alcohol-soluble protein and alkali-soluble protein could weaken the interaction of starch complex and improve the brewing performance. This provides a new idea for improving the efficient utilization of starch and reducing the waste of resources in the future liquor brewing process.</div></div>\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"486 \",\"pages\":\"Article 144689\"},\"PeriodicalIF\":9.8000,\"publicationDate\":\"2025-05-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0308814625019405\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625019405","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

摘要

酒糟中部分淀粉与内源性非淀粉成分（蛋白质）结合，利用率低，资源浪费严重。本研究探讨了去除不同内源蛋白对淀粉分子理化结构和酿造特性的影响。结果表明，发酵谷物中以β-薄片蛋白为主，其中碱溶性蛋白含量最高（37.47 %）。蛋白质的去除导致淀粉表面形成多孔结构。除溶解度外，各样品的溶胀度、冻融稳定性和体外消化特性均有显著改善。其中，醇溶蛋白对孔隙形成和糊化有明显的促进作用，醇溶蛋白和碱溶蛋白均能减弱淀粉复合物的相互作用，改善酿酒性能。这为今后白酒酿造过程中提高淀粉的高效利用，减少资源浪费提供了新的思路。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Study on the influence mechanism of endogenous protein components on the characteristics of distiller's grains starch

查看原文本刊更多论文

Study on the influence mechanism of endogenous protein components on the characteristics of distiller's grains starch

Some starch in distiller's grains has low utilization rate and serious waste of resources due to its combination with endogenous non-starch components (proteins). This study explored the impact of removing different endogenous proteins on starch molecules' physicochemical structure and brewing characteristics. Results revealed β-sheet-dominated proteins in fermented grains, with alkali-soluble proteins being most abundant (37.47 %). The removal of protein resulted in the formation of a porous structure on the surface of starch. The swelling degree, freeze-thaw stability and in vitro digestion characteristics of each sample were significantly improved except as solubility. Among them, alcohol-soluble protein had obvious promoting effect on pore formation and gelatinization, and both alcohol-soluble protein and alkali-soluble protein could weaken the interaction of starch complex and improve the brewing performance. This provides a new idea for improving the efficient utilization of starch and reducing the waste of resources in the future liquor brewing process.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.