@article{GUO2025, 
author = {Xiaojiao GUO and Xinhui TIAN and Yao LIU and Chengyuan LIU and Yuming TANG and Jian QIN and Jun FENG and Maoke LIU},
title = {Component differences analysis of different rice varieties for Baijiu-brewing based on quantitative proteomics technology},
year = {2025},
journal = {China Brewing},
volume = {44},
number = {8},
pages = {69-74},
keywords = {proteomic, metabolic pathway, rice for Baijiu-brewing, differentially expressed protein},
url = {https://www.sciopen.com/article/10.11882/j.issn.0254-5071.2025.08.011},
doi = {10.11882/j.issn.0254-5071.2025.08.011},
abstract = {The differences in protein composition between two types of rice (PXY and JKY) for Baijiu-brewing and their potential relationship with the brewing of Baijiu were analyzed using quantitative proteomics technology. Results showed that a total of 5 153 proteins were detected in the rice samples, among which 223 were differentially expressed proteins, 117 were up-regulated and 106 were down-regulated in the PXY. Enrichment analysis results based on Gene Ontology (GO) and the Kyoto Encyclopedia of Genes and Genomes (KEGG) showed that differentially expressed proteins were involved in multiple biological processes and metabolic pathways of Baijiu fermentation, including glycolysis/gluconeogenesis, starch biosynthesis, starch and sucrose metabolism, polysaccharide catabolism process, proteolysis, and the oxidation of eugenene to eugenic acid, etc., indicated that the protein composition of raw materials had a significant impact on the production of Baijiu. The research results initially revealed the relationship between raw materials and Baijiu brewing at the proteomic level, which could provide a basis for the selection of high-quality raw materials.}
}