热烫温度对纤丝干酪化学键的影响-毕业论文（设计）.doc

PAGE 7 PAGE 13 天津农学院 毕 业 论 文 中文题目:热烫温度对纤丝干酪化学键的影响 英文题目: Effect of stretching temperature on chemical bond of string cheese 学生姓名 系 别 食品科学系 专业班级 2011级食品科学与工程高职升本班 指导教师 成绩评定 2013年5月 摘 要 本实验研究拉伸过程中的化学键变化，直接影响到热烫产品中蛋白质等生物大分子间的相互作用。了解上述各种化学键在挤压过程中的变化，对于揭示组织化结构形成的化学机理很有必要。利用纤丝干酪蛋白溶解度试验，纤丝干酪蛋白质中的巯基和二硫键的测定方法。在B+2-Me（二硫键破坏剂）缓冲液中的溶解度随热烫温度增加呈下降趋势。在B+SDS（疏水作用和氢键破坏剂 ）和B+SDS+2-ME 缓冲液中的溶解度显著增加。纤丝干酪蛋白在 B+SDS+2-ME 溶液中的溶解性均显著高于在其它溶液中的溶解性，说明疏水键与二硫键的共同交互作用对蛋白质结构产生重要影响。随挤压温度的升高，纤丝干酪蛋白中的化学键以非共价键（疏水作用和氢键）为主，其次是二硫键。 关键词：干酪；蛋白溶解度；化学键 ABSTRACT Tension are studied in this experiment the chemical bonds in the process of change, directly affect the hot product of the interaction between biological macromolecules such as proteins.Filament fiber dry casein with solubility test, fibril protein sulfhydryl group in the cheese and the determination of disulfide bond methods.At B + 2-Me (disulfide bond breaker) : the solubility of buffer with the increase of heat temperature falling. At B + SDS (hydrophobic effect and hydrogen bond breaker) and B + SDS + 2 -ME: the solubility of buffer increased significantly.Fibril dry casein in B + SDS + 2 -ME solution solubility were significantly higher than in other solution solubility of hydrophobic bonding and mutual interaction of disulfide bond in protein structure have important influence.With the temperature increasing of extrusion, fibril dry casein in the chemical bonds in a covalent bond (hydrophobic and hydrogen bonding), followed by the disulfide bond. Key words：Cheese; Protein solubility；Chemical bonds 目 录 TOC \o 1-3 \h \z \u HYPERLINK \l _Toc325451787 1 前言 PAGEREF _Toc325451787 \h 1 HYPERLINK \l _Toc325451788 2 材料与方法 2 HYPERLINK \l _Toc3254517