食品与发酵工业2012，Vol.38Issue(1)：1-7,7.
绍兴黄酒麦曲制曲过程的宏蛋白质组学研究
Metaproteomic Research of Shaoxing Rice Wine ＂Wheat Qu＂ During the Process of Qu-making
摘要
Abstract
During the process of wheat Qu-making, a series of metabolic reactions originated from microorganisms inoculated naturally occur to provide various enzymes and flavour compounds precursors for fermentation of Shaoxing Rice Wine. According to metaproteomics, two-dimensional electrophoresis （2-DE） and tandem mass spectrometry （MS/MS） methods were used to analyze the extracts of ＂wheat Qu＂ during the six making-stages （including starting period, early-fermentation period, warming period, high-temperature period, cooling period and mature period）. By comparative analysis of the 2-DE maps by using the PDQuest software, 12 spots with dramatic variations of expression level were found and subsequently identified by MALDI-TOF/TOF MS. Among the 7 protein spots which were identi- fied successfully, there were 4 spots from microbes, including the coagulation factor with 5/8 type domain protein （Amycolatopsis mediterranei U32）, the malate dehydrogenase （Micromons sp. RCC299）, carboxypeptidase T precursor and glucose-6-phosphate isomerase （Saccharopolyspora erythraea NRRL 2338）. The other 3 protein spots were the hypothetical protein （Ectocarpus siliculosus）, xylanase inhibitor protein and class II chitinase （Triticum aestivum）.关键词
绍兴黄酒/麦曲/制曲过程/宏蛋白质组学/双向电泳Key words
Shaoxing Rice Wine/wheat Qu/the process of Qu-making/metaproteomics/two-dimensional electrophoresis分类
农业科技引用本文复制引用
张波,管政兵,谢广发,陆健,余培斌..绍兴黄酒麦曲制曲过程的宏蛋白质组学研究[J].食品与发酵工业,2012,38(1):1-7,7.基金项目
教育部新世纪优秀人才支持计划 （）
国家自然科学基金项目 （）
