毕业设计(定稿)题库.doc

论 文 题 目：谷氨酰胺转氨酶在重组 鸡排的应用 专 业 名 称： 食品科学与工程 学 生 姓 名： 王丽丽 指导教师姓名： 杨老师 指导教师职称： 院 系 （点）： 日 期： 2011 年 4 月 26 日 摘 要 谷氨酰胺转氨酶是一种催化酰基转移反应的转移酶，它可以使蛋白质分子间和分子内形成共价交联反应，从而把细小块状组分粘合起来。本文研究了的谷氨酰胺转氨酶重组鸡排加工工艺，以感官评价和质构分析为指标，通过单因素实验分析TG酶添加量、反应时间和反应温度对鸡排品质的影响，根据单因素实验结果设计正交试验，以得出鸡排的较优生产工艺条件。研究结果表明:TG酶添加量、反应时间和反应温度分别为0.3％、4h、35℃。根据最佳工艺得到的产品肉质细腻，有弹性，嫩度正好，表面为金黄色，具有鸡肉制品特有的香味。 Abstract Glutamine transaminase is a catalytic acyl transfer reaction of transferase, it can make protein intermolecular and intramolecular covalent cross linking reaction, thus the small block components together. This paper studies the glutamine transaminase recombinant chicken processing technology, with sensory evaluation and quality and structure analysis of indicators, through the single factor experiment analysis of TG enzyme addition amount, reaction time and reaction temperature on the influence of the chicken quality, according to the results of single factor experiment design of orthogonal test, to chicken better production process conditions are obtained. The results show that the TG enzyme addition amount, reaction time and reaction temperature were 0.3%, 4 h, 35 ℃. According to the optimum product fleshy delicate, elastic, tenderness, at the right moment, the surface is golden yellow, with the distinctive flavor of a chicken products. Key words：Glutamine transaminase; Recombinant chicken; Process conditions 目 录 摘 要...................................................................Ⅱ 关键词...................................................................Ⅱ Abstract.................................................................Ⅲ 第1章 前言............................................................1 第2章 材料与方法..................................................... 第1节 碎肉重组鸡排.................................................... 2.1.1材料与设备.............................................