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Updated: Jun 14, 2025
Extraction of Non-Protein Amino Acids from Cyanobacteria for Liquid Chromatography-Tandem Mass Spectrometry Analysis
Published on: December 9, 2022
Comparison of protein composition and structural characterization of prolamin from Jiuzao extracted with different
Ge Wang1, Xinran Dai2, Zhaoshi Chen2
1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China.
Abstract:
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 α-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.
