精品文档---下载后可任意编辑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，尚未有详尽的讨论。因此，本讨论旨在探讨高压处理对牛骨骼肌肌球蛋白质的影响。本讨论使用牛骨骼肌作为讨论对象，将其分为高压处理组与对比组进行处理。采纳 SDS-PAGE 对两组牛骨骼肌中肌球蛋白质的相对含量进行分析，并采纳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讨论。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。本讨论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-pressure technology has become a popular food processing method, which can be used for sterilization, improving taste, extending shelf life, and so on. However, there has not been a detailed study on the influence of high-pressure treatment on myoglobin in meat. Therefore, this study aims to explore the effect of high-pressure treatment on myoglobin in bovine bone muscle.In this study, bovine bone muscle was used as the research object, and it was divided into high-pressure treatment group and control group for treatment. The relative content of myoglobin in the two groups of bovine bone muscles was analyzed by SDS-PAGE, and the expression of individual myoglobin genes in the two groups of bovine bone muscles was studied by membrane hybridization technology.The results show that high-pressure treatment can significantly reduce the relative content of myoglobin in bovine bone muscle, but the expression of individual myoglobin genes is different. The membrane hybridization results show that some genes are inhibited by high-pressure treatment, while some genes show upregulation characteristics.In conclusion, the influence of high-pressure treatment on myoglobin in bovine bone muscle is complex. The results of this study have certain reference value for the development of high-pressure treated meat products.【Key words】High-pressure treatment; bovine bone muscle; myoglobin; SDS-PAGE; membrane hybridization technology.
