微波场内草鱼鱼肉蛋白营养和结构性质的分析-analysis of nutritional and structural properties of grass carp meat protein in microwave field.docxVIP

ABSTRACTGrasscarpisoneofthemainfreshwaterfishspeciesinChina,itsmarketvaluehasgreatlimitationsduetolivingfishisnotresistanttostorage,withtheadditionofthecurrentdomesticfreshwaterfishfoodprocessingtechnology,thegrasscarpitselfasakindofhighprotein,lowadiposefoodfishresources,itsutilizationvaluehasnotbeenfullymadeuseof.Microwavetechnologyhasbeenincreasinglywidelyusedineveryfield,microwavefoodproductiontospeeduptheapplicationofmicrowavetechnologyinfishproductsresearch.Insomekeyproblemsintheprocessofitsapplication,however,didnotgetverygoodsolve,suchasthechangesofthefishproteinnutritionandsafetyinamicrowavefield,soweneedmoreresearchotheapplicationofmicrowavetechnologyinfishprocessing.Thisarticlebasedonthegrasscarpfishproteinasrawmaterial,byusingmicrowaveprocessingonrawmaterial,andstudythechangesofbasiccompositioninfishproteinafterthemicrowavepretreatment.Wealsoresearchontheantioxidantactivitiesoffishproteingastrointestinaldigests,andthepoisonofthefishproteinrationalityandnutritionsecurityundermicrowavefields.AndthroughtheSDS,theintrinsicfluorescencespectra,surfacehydrophobicity,UVscanningspectrum,circulardichroismspectrum,environmentalscanningelectronmicroscopy(ESEM)andothertechnicalresearchofmicrowavepretreatmentonthechangeofsarcoplasmicproteinstructure.Themainresearchcontentsandconclusionsareasfollows.Forthebasiscompositionofgrasscarp,thewatercontentofupto82.36%,followedbyprotein13.18%,fatandashcontentareless.Withtheincreaseofmicrowavepower,thewaterlossrateinfishgraduallyaccelerated,whenreachacertaindegreeitisnotreducedanymore,andthequalityoffishproteinstayinvariability.Afterthemicrowavepretreatment,thecoloroffishproteinchangedsignificantly,thecolorindexEvaluepresentsadownwardtrendwiththeincreaseofmicrowavepowerandtime,howeverchromaticityindexCvaluepresentsarisetrendwiththeincreaseofthemicrowavepowerandtime.Theproportionofessentialaminoacidsinfishproteinreduced,andmoreobviouswithahighermicrowavepower.Thedegreeofhydrolysischangessignificantly,highmicrowavepowerandlongmicr