Abstract: The main components of haze-active proteins in Chinese yellow rice wine were separated by two-dimensional electrophoresis (2-DE), and then identified by matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF-MS). The haze-active proteins derived from wheat included avenin-like protein A, avenin-like protein B, avenin-like precursor, dimeric alpha-amylase inhibitor and trypsin precursor, and those derived from rice included hypothetical protein OSJ_04535, hypothetical protein OSI_17439 and protein H0313F03.18. By analyzing the major protein components of raw materials for the rice wine and samples collected during the fermentation process by Tricine SDS-PAGE, it was found that the haze-active proteins were mainly derived from rice and wheat koji. The haze-active proteins were difficult to degrade by microorganisms during fermentation and existed throughout the whole fermentation process.

Key words: Chinese yellow rice wine, haze-active proteins, matrix-assisted laser desorption ionization-time of flight mass spectrometry, protein sources, fermentation process