食品与发酵工业2011，Vol.37Issue(10)：25-27,3.
不同黄酒部位的沉淀蛋白质氨基酸组成分析
Components of Amino Acids of Haze Protein from the Different Setting Fraction in Chinese Rice Wine
摘要
Abstract
To investigate the causes of turbidity and sedimentation in Chinese rice wine, haze proteins were ob- tained through the absorbing effects in the rice wine and precipitate.. The hydrolysis amino acids of both the haze pro- teins and the precipitate were analyzed by amino acid auto - analyzer. The results show that the haze protein in rice wine is composed mainly of glutamic （41.33%） , proline （ 18.66% ） and phenylalanine （9.56%）, haze protein in the precipitate is composed of luctamic （ 12.39% ） , aspartic （ 11.32% ） and leucine （8.02%） and those in the precipitate is composed of glutamic （16.57%）, aspartic （10.91%） and leucine （7.14%）. A conclusion can be drawn that glutamic acid is the main amino acid of haze proteins that caused the turbidity and sedimentation of rice wine.关键词
黄酒/沉淀/蛋白/氨基酸Key words
rice wine/precipitate/haze protein/amino acid分类
轻工纺织引用本文复制引用
黄雪松,陈磊..不同黄酒部位的沉淀蛋白质氨基酸组成分析[J].食品与发酵工业,2011,37(10):25-27,3.基金项目
-广东省产学研科技项目（201180980400452）资助 （）
