摘要： 酒糟中部分淀粉由于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，酒醅中蛋白质以 β- 折叠为主，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显著提高。其中，醇溶蛋白对成孔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，提高酿造性能。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。 关键词： 酒糟；淀粉；内源性蛋白质；特征 特别提示 微信机制调整，点击顶部"仪器信息网" → 右上方"…" → 设为 ★ 星标，否则很可能无法看到我们的推送。 1.2.3 蛋白质二级结构分析 1. 材料与方法 1.1 仪器与试剂 酒糟购自宜宾南溪酒业有限公司 ( 中国四川 ) ；酿酒酵母 (Saccharomyces cerev i s iae) BF16 ( 安琪酵母股份有限公司，湖北，中国 ) ；胃蛋白酶和胰蛋白酶为生物试剂 ( 上海如吉生物科技发展有限公司，上海，中国 ) ； α- 淀 ...

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].