Evaluation method of specificity removal effect of haze sensitive protein in yellow wine

A sensitive protein and evaluation method technology, applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems of arbitrary judgment methods, randomness of time and temperature, and lack of

Inactive Publication Date: 2015-04-01
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Of course, the natural storage method is the most accurate method to reflect the non-biological stability of yellow rice wine. It is to store the wine under natural conditions for a long time, and judge the length of the precipitation time and the amount of precipitation with the naked eye. However, the natural storage method has a long experimental period. And the judgment method is arbitrary, which is not convenient for experimental research; the low-tempera

Method used

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  • Evaluation method of specificity removal effect of haze sensitive protein in yellow wine
  • Evaluation method of specificity removal effect of haze sensitive protein in yellow wine
  • Evaluation method of specificity removal effect of haze sensitive protein in yellow wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Tannin treated samples

[0032] First prepare tannin into 1% tannin solution, then add tannin solution to the wine sample to be clarified to make the final tannin concentration reach 70mg / L, stir and mix well, after standing for five days, take the supernatant and filter, fill . Collect the lower precipitate, dissolve it with 2% ammonia water, slowly add ammonium sulfate to make the relative saturation reach 80%, mix and stir to form a precipitate, collect the precipitate by centrifugation, dialyze for desalting, and freeze-dry to obtain a tannin-adsorbed protein sample.

[0033] (2) Collection of turbidity-sensitive proteins

[0034] Wine samples without tannins were stored naturally for a period of time until turbid precipitation appeared, and the sediment was collected by centrifugation, then suspended in ultrapure water, centrifuged, and the above process was repeated, the precipitation was collected, washed twice with ultrapure water, and washed twice with 2 ...

Embodiment 2

[0045] (1) Add silica gel No. 1 and No. 2 to the wine sample to be clarified, so that the final silica gel concentration reaches 500 mg / L, stir and mix well, and after standing for 1 hour, take the supernatant to filter and fill. The lower layer of silica gel was collected, the silica gel adsorbed protein was eluted with 2% ammonia water, and the silica gel was removed by centrifugation. Slowly add ammonium sulfate to the supernatant to make the relative saturation reach 80%, mix and stir to form a precipitate, collect the precipitate by centrifugation, desalt by dialysis, and freeze-dry to obtain silica gel 1 and 2 adsorption protein samples. The silica gel No. 1 refers to A100 silica gel purchased from PQ Company of the United States, and the silica gel No. 2 refers to dry silica gel purchased from Stabifix Company of Germany.

[0046] (2) Turbidity-sensitive protein collection, Tricine-SDS-PAGE, MALDI-TOF / TOF MS reference example 1

[0047] (3) After the molecular weight d...

Embodiment 3

[0050] Adding Polyclar to wine samples to be clarified R Brewbrite, making the final Polyclar R When the concentration of Brewbrite reaches 200mg / L, stir and mix well. After standing still for 1 hour, take the supernatant to filter and fill. Collect the lower precipitate, elute the adsorbed protein with 2% ammonia water, and centrifuge to remove Polyclar R Brewbrite. Slowly add ammonium sulfate to the supernatant to make the relative saturation reach 80%, mix and stir to form a precipitate, collect the precipitate by centrifugation, dialyze for desalination, freeze-dry to obtain Polyclar R Brewbrite adsorbs protein samples. The Polyclar R Brewbrite was purchased from American International Specialty Company.

[0051] (2) Turbidity-sensitive protein collection, Tricine-SDS-PAGE, MALDI-TOF / TOF MS reference example 1.

[0052] (3) After analysis of molecular weight distribution by Tricine-SDS-PAGE and identification by MALDI-TOF / TOF MS, Polyclar R Brewbrite-adsorbed ...

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Abstract

The invention discloses an evaluation method of specificity removal effect of haze sensitive protein in yellow wine, belonging to the field of yellow wine production process. The method comprises the steps of adding a clarifying agent into the yellow wine, collecting protein adsorbed by the clarifying agent, comparing the distribution of molecular weights of haze sensitive protein and protein adsorbed by the clarifying agent by use of the Tricine-SDS-PAGE (Tricine-sodium dodecyl sulfate-polyacrylamide gelelectrophoresis) technology, identifying the types of the haze sensitive protein and the protein adsorbed by the clarifying agent by the MALDI-TOF/TOF MS (Matrix-Assisted Laser Desorption/ Ionization Time of Flight Mass) technology, measuring the total nitrogen content of the yellow wine body before and after the treatment of the clarifying agent by use of a kjeldah method finally, and evaluating that whether the haze sensitive protein is removed and evaluating the removal effect strength according to the identification result that whether the protein adsorbed by the clarifying agent is consistent to the haze sensitive protein by the MALDI-TOF/TOF MS technology and the reduction amount of the protein in the wine body by the kjeldah method. The method can directly and accurately evaluate the removal effect of the clarifying agent on the haze sensitive protein.

Description

technical field [0001] The invention relates to a method for evaluating the specific removal effect of rice wine turbidity-sensitive protein, belonging to the field of rice wine production technology. Background technique [0002] In the sediment of rice wine, protein occupies a large proportion, generally 30% to 50%. However, the stability of rice wine has no direct causal relationship with the total amount of protein, and may be positively correlated with a certain type of protein in the wine. We call this type of protein turbidity-sensitive protein, and removing the turbidity-sensitive protein will be the best way to improve the stability of rice wine. . Therefore, a method that can accurately and directly evaluate the removal effect of turbidity-sensitive proteins is particularly important. [0003] At present, the methods widely used to evaluate the abiotic stability of rice wine are: natural storage method, low temperature storage method and forced aging method. The...

Claims

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Application Information

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IPC IPC(8): G01N33/00
Inventor 孙军勇陆健樊世英
Owner JIANGNAN UNIV
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