高压处理对牛骨骼肌中肌球蛋白质的影响的开题报告【摘要】高压技术已经成为了一种流行的食品加工方法，可用于杀菌、改善口感、延长保质期等。然而，对于高压处理对肉类中肌球蛋白质的影响，尚未有详尽的研究。因此，本研究旨在探讨高压处理对牛骨骼肌肌球蛋白质的影响。本研究使用牛骨骼肌作为研究对象，将其分为高压处理组与对照组进行处理。采用SDS-PAGE对两组牛骨骼肌中肌球蛋白质的相对含量进行分析，并采用膜上杂交技术对两组牛骨骼肌中个别肌球蛋白基因的表达情况进行研究。结果表明，高压处理能显著降低牛骨骼肌中肌球蛋白质的相对含量，但对个别肌球蛋白基因的表达有所不同。膜上杂交结果表明，有些基因受到高压处理的抑制，有些基因则表现出上调特点。综上所述，高压处理对牛骨骼肌中肌球蛋白质的影响是复杂的。本研究的结果对于开发高压处理的肉制品具有一定的参考价值。【关键词】高压处理；牛骨骼肌；肌球蛋白；SDS-PAGE；膜上杂交技术【Abstract】High-pressuretechnologyhasbecomeapopularfoodprocessingmethod,whichcanbeusedforsterilization,improvingtaste,extendingshelflife,andsoon.However,therehasnotbeenadetailedstudyontheinfluenceofhigh-pressuretreatmentonmyoglobininmeat.Therefore,thisstudyaimstoexploretheeffectofhigh-pressuretreatmentonmyoglobininbovinebonemuscle.Inthisstudy,bovinebonemusclewasusedastheresearchobject,anditwasdividedintohigh-pressuretreatmentgroupandcontrolgroupfortreatment.TherelativecontentofmyoglobininthetwogroupsofbovinebonemuscleswasanalyzedbySDS-PAGE,andtheexpressionofindividualmyoglobingenesinthetwogroupsofbovinebonemuscleswasstudiedbymembranehybridizationtechnology.Theresultsshowthathigh-pressuretreatmentcansignificantlyreducetherelativecontentofmyoglobininbovinebonemuscle,buttheexpressionofindividualmyoglobingenesisdifferent.Themembranehybridizationresultsshowthatsomegenesareinhibitedbyhigh-pressuretreatment,whilesomegenesshowupregulationcharacteristics.Inconclusion,theinfluenceofhigh-pressuretreatmentonmyoglobininbovinebonemuscleiscomplex.Theresultsofthisstudyhavecertainreferencevalueforthedevelopmentofhigh-pressuretreatedmeatproducts.【Keywords】High-pressuretreatment;bovinebonemuscle;myoglobin;SDS-PAGE;membranehybridizationtechnology.