微波加热对牛乳氧化作用的研究
毕业论文关键词：牛乳；微波加热；氧化
Research on the microwave heating of milk oxidation
Abstract: The The milk has a high nutritional value, but in food processing is easy to be influenced by the factors of heating and oxidizing agent due to the oxidation of.This paper compares conventional heating (heat transfer) and microwave heating methods on the oxidation of milk, ordinary heating were measured(boiling) 0.5, 1, 2, 5, and 0.5 10min, microwave heating, 1, 2, 3, 4min .The Vc, Ve content in milk, carbonyl content in milk protein, milk the fat content of MDA(malondialdehyde), as well as changes in milk protein spectrum and SDS-PAGE.Compared with conventional heating, microwave heating of milk vitamin faster oxidation, microwave heating can make the carbonyl content of milk protein increased more obviously. And the microwave heating can also markedly increased the MDA content in milk fat. SDS-PAGE results showed that the microwave heating has the cross linking phenomenon obviously, produce high molecular polymer, while there may be chain cracking of small molecular compounds. The results show that high doses of microwave heating on the composition of milk was destroyed, need to reasonably control the microwave heating dose.
Keywords: milk; microwave heating; oxidation
目录
1 绪论 1
1.1 微波加热的综述 1
1.1.1 微波加热的机制 1
1.1.2 微波加热的现状 2
1.2 牛奶的成分组成 2
1.3 加热对牛奶的作用 3
1.3.1 牛奶的加热氧化条件 3
1.3.2 光谱方法对牛奶中蛋白质氧化的研究 4
1.3.3 蛋白质氧化结构性质的研究--羰基含量的测定 4
1.3.4 牛奶中文生素测定 5
1.3.5奶油中丙二醛（MDA）含量的测定 5
1.3.6蛋白质交联反应 6
1.4 本课题的研究目的和意义 6
2 材料与方法 8
2.1 实验材料与试剂 8
2.2 主要仪器与设备 8
2.3 实验方法 9
2.3.1 样品与主要试剂制备 9
2.3.2 牛乳氧化性质的测定 9
2.3.3 光谱扫描 10
2.3.4 SDS-PAGE凝胶电泳的测定 11
3 结果与讨论 12
3.1 不同加热对牛奶中牛奶平衡温度的变化 12
3.2 加热对牛奶活性物质的影响 12
3.2.1 加热牛乳中Vc含量的影响 12
3.2.2 加热对牛乳中Ve含量的影响 13
3.3 加热对牛奶大分子物质结构的影响 14
3.3.1 加热牛乳蛋白质对羰基含量的影响 14
3.3.2 加热牛乳对乳脂肪MDA（丙二醛）含量的影响 15
3.4 加热对牛乳蛋白质光谱的影响 16
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