黄酒糟蛋白质资源的开发利用研究进展

Research Progress of the Development and Utilization of Protein Resources in Yellow Wine Lees

摘要:

黄酒糟是黄酒发酵醪经固液分离后获得的固态产物，含有丰富的蛋白质。蛋白质具有乳化性、发泡性等理化性质，可以影响添加进食品的色泽、风味、外形、质构等品质；蛋白质还能用于制备活性肽，如降压肽、抗氧化肽等，这些肽可作为功能性食品、保健品的功能性成分。然而工业上大多把黄酒糟作为废弃物或饲料处理，附加值较低，对其中蛋白质资源的开发利用还不够充分。该文对黄酒糟蛋白的制备方法、理化性质、制备活性肽的潜力等方面的最新研究进展进行了综述，分析了黄酒糟蛋白研究现状的不足，以及未来的研究方向，探讨了黄酒糟蛋白在食品领域潜在的应用价值，以期为黄酒糟蛋白质资源的高值化利用提供参考。

Abstract:

Yellow wine lees is a solid product obtained from the solid-liquid separation after the fermentation of rice wine mash, containing abundant proteins. Proteins have physico-chemical properties such as emulsifying and foaming properties. Adding them to food can affect food’s color, flavor, appearance, texture, and other qualities; Proteins can also be used to prepare active peptides, such as antihypertensive peptides and antioxidant peptides. These peptides can be used as functional ingredients in functional foods and health products. However, most of the industries treat yellow wine lees as waste or feed with low added value, and the development and utilization of protein resources in them are insufficient. This article reviews the latest research progress in the preparation methods, physicochemical properties, and potential for preparing active peptides of yellow wine lees protein. The gaps of the current research on yellow wine lees protein and future research directions are analyzed. The potential application value of yellow wine lees protein in the food field is discussed, in order to provide a reference for the high-value utilization of yellow wine lees protein resources.