文档介绍：河南科技学院新科学院
本科毕业论文
论文题目超高压对胃蛋白酶酶解特性的影响
摘要
采用不同压力及保压时间处理酪蛋白进行酶解反应,首先以水解度、氮存在形式及含量为测定指标,研究了高压处理对胃蛋白酶酶解酪蛋白的影响程度;之后通过测定巯基、疏水键特征性指标,研究了高压处理对胃蛋白酶酶解特性的影响。结果表明100MPa、15min时,%,%%;100MPa、15min时可溶性氮、肽基氮含量最低,氨基氮含量最高,可溶性氮转化了部分氨基氮;酶解产物巯基含量、疏水性指标均在100MPa,15min时最低,、,说明高压改变了蛋白质的三、四级结构。
关键词: 酪蛋白;超高压;酶解产物;酶解
Effects of Ultra-high Pressure on the Characteristics
of Pepsin Digestion
Abstract
Different pressures and dwell time to deal with casein enzymatic hydrolysis reaction,first, the degree of hydrolysis,the presence of nitrogen in the form and content of measurement indicators, which studied the influence of high pressure treatment pepsin digestion of casein;then by measuring the thiol group and hydrophobic bond characteristics index,which researched the effects of high pressure treatment on the characteristics of pepsin results show the best degree of hydrolysis that the data of 100MPa, 15min are %,which improved % compared to the untreated sample the degree of hydrolysis %; It is the lowest which the content of soluble nitrogen and peptide-based nitrogen at 100MPa, 15min and the highest content of amino nitrogen, then soluble nitrogen into some amino nitrogen; it is the lowest which Hydrolysates sulfhydryl content and hydrophobicity index is μmol/g, at 100MPa, 15min,which illustrated that high pressure changed three or four structural proteins.
Key words:Casein; Ultrahigh pressure; enzymatic hydrolysate; Enzymatic
目录
引言 1
1试验材料与方法 1
试验材料 1
仪器设备 2
实验方法 2
胃蛋白酶解液: 2
超高压处理 2
酶解反应 2
指标的测定 2
酶解液水解度的测定 2
氨基氮、可溶性氮和肽基氮含量分析 3
巯基(SH)含量分析 3
疏水性测定 3
2结果与分析 4
不同压力及保压时间对酶解液水解度的影响 4
压力大小对酶解液水解度的影响 4
保压时间长短对酶解液水解度的影响 4
不同压力及保压时间对氮存在形式及含量的影响。 5
不同压力对氮存在形式及含量的影响 5
保压时间对氮存在形式及含量的影响 5
不同压力及保压时间对巯基含量的影响 6
不同压力对巯基含量的影响 6
保压时间对巯基含量的影响 6
不同压力及保压时间对疏水性指标的影响 7
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