Comparison of protein composition and structural characterization of prolamin from Jiuzao extracted with different alkaline-alcohol methods

文献类型： 外文期刊

第一作者： Wang, Ge

作者： Wang, Ge;Dai, Xinran;Chen, Zhaoshi;Qiu, Runkang;Zheng, Yang;Xue, Siyao;Fan, Bei;Liu, Liya;Wang, Fengzhong;Zheng, Yang;Fan, Bei;Liu, Liya;Wang, Fengzhong;Fan, Bei;Liu, Liya;Wang, Fengzhong;Wang, Ge;Hu, Aijun;Zheng, Jie

作者机构：

关键词： Prolamin; Baijiu Jiuzao; Protein extraction; Resource recovery; By-product utilization

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 487 卷

页码：

收录情况： SCI

摘要： This study evaluated the efficiency of extracting prolamin from Baijiu Jiuzao using different alkaline alcohol methods, and established an improved method based on the optimization of precipitation process and dialysis steps. Post-dilution acid precipitation enhanced recovery from 29.00 % to 83.08 %, while integrated dialysis increased protein purity to 85-91 %. And the improved method increased purity by 40-50 % over the traditional method. It also effectively removes heavy metals, particularly when combined with ethanol dialysis, reducing Sn, zearalenone, and aflatoxins. The improved method didn't affect the amino acid profile or secondary structure. Ethanol dialysis preserved the ordered structures better than water dialysis. Notably, proteomic analysis revealed that the proteins extracted using the improved method were primarily identified as 19 and 22 kDa alpha-kafirin. A small difference was observed in lipid transfer proteins and transferase precipitation. These findings highlight that the improved dialysis method effectively enhances the high-quality utilization of Baijiu by-products.

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