内源性蛋白质组分对酒糟淀粉特性的影响机制研究

Core Viewpoint - The study investigates the impact of endogenous proteins on the physicochemical properties and brewing characteristics of starch in distiller's grains, revealing that the removal of these proteins enhances starch utilization and reduces resource waste [2][46]. Group 1: Materials and Methods - Distiller's grains were sourced from Yibin Nanxi Distillery, Sichuan, China, and various reagents were used for protein extraction and analysis [3][5]. - The study involved multiple extraction methods to isolate different soluble proteins, including water-soluble, salt-soluble, alcohol-soluble, and alkaline-soluble proteins [5][7]. Group 2: Results and Discussion - The relative content of different soluble proteins was analyzed, with alkaline proteins being the most abundant at 37.47%, followed by alcohol-soluble proteins at 15.97% [24][26]. - The removal of endogenous proteins significantly improved the swelling degree, freeze-thaw stability, and in vitro digestibility of starch, indicating enhanced brewing performance [28][32]. - Scanning Electron Microscopy (SEM) showed that the removal of proteins increased the porosity of starch granules, facilitating enzyme access and improving digestibility [35]. - Fourier Transform Infrared Spectroscopy (FT-IR) and X-ray Diffraction (XRD) analyses indicated that the removal of proteins altered the crystalline structure of starch, enhancing its digestibility [38][40]. Group 3: Brewing Characteristics - The study found that the removal of alcohol-soluble and alkaline proteins significantly improved the liquefaction and saccharification performance of starch, leading to higher fermentation efficiency [41][44]. - The total weight loss during fermentation was highest in samples with removed proteins, indicating better utilization of starch by yeast [44]. Group 4: Conclusion - The findings suggest that optimizing the removal of endogenous proteins from distiller's grains can enhance starch utilization, reduce waste, and contribute to sustainable practices in the liquor industry [46].