河南科技学院新科学院2014届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学生姓名：袁秋霞所在院系：食品科学与工程系所学专业：食品科学与工程导师姓名：马汉军完成时间：2014年04月20日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，水解度最好为11.1%，比未处理样水解度8.27%提高了34.22%；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，为2.5978μmol/g、1306.8So，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EffectsofUltra-highPressureontheCharacteristicsofPepsinDigestionAbstractDifferentpressuresanddwelltimetodealwithcaseinenzymatichydrolysisreaction，first,thedegreeofhydrolysis，thepresenceofnitrogenintheformandcontentofmeasurementindicators,whichstudiedtheinfluenceofhighpressuretreatmentpepsindigestionofcasein;thenbymeasuringthethiolgroupandhydrophobicbondcharacteristicsindex,whichresearchedtheeffectsofhighpressuretreatmentonthecharacteristicsofpepsindigestion.Theresultsshowthebestdegreeofhydrolysisthatthedataof100MPa,15minare11.1%,whichimproved34.22%comparedtotheuntreatedsamplethedegreeofhydrolysis8.27%;Itisthelowestwhichthecontentofsolublenitrogenandpeptide-basednitrogenat100MPa,15minandthehighestcontentofaminonitrogen,thensolublenitrogenintosomeaminonitrogen;itisthelowestwhichHydrolysatessulfhydrylcontentandhydrophobicityindexis2.5978μmol/g,1306.8Soat100MPa,15min,whichillustratedthathighpressurechangedthreeorfourstructuralproteins.Keywords:Casein;Ultrahighpressure;enzymatichydrolysate;Enzymatic目录TOC\o"1-3"\h\z\uHYPERLINK\l"_Toc385590921"引言PAGEREF_Toc385590921\h1HYPERLINK\l"_Toc385590922"1试验材料与方法PAGEREF_Toc385590922\h1HYPERLINK\l"_Toc385590923"1.1试验材料PAGEREF_Toc385590923\h1HYPERLINK\l"_Toc385590924"1.2仪器设备PAGEREF_Toc385590924\h2HYPERLINK\l"_Toc385590925"1.3实验方法PAGEREF_Toc385590925\h2HYPERLINK\l"_Toc385590926"1.3.1胃蛋白酶解液：PAGEREF_Toc385590926\h2HYPERLINK\l"_Toc385590927"1.3.2超高压处理PAGEREF_Toc385590927\h2HYPERLINK\l"_Toc385590928