地方应用型高校食品科学与工程专业本科毕业论文实验的探索与实践——以食用菌多糖的结构修饰及抗氧化活性为例  

Exploration and Practice of Undergraduate Thesis Experiments of Food Science and Engineering Specialty in Local Applied Universities:A Case of the Structural Modification and Antioxidant Activity of Edible Fungi Polysaccharides

作　　者：陈义勇[1] CHEN Yiyong(School of Biology and Food Engineering,Changshu Institute of Technology,Changshu,Jiangsu 215500,China)

机构地区：[1]常熟理工学院生物与食品工程学院,江苏常熟215500

出　　处：《农产品加工》2021年第22期86-88,93,共4页Farm Products Processing

摘　　要：为提高本科院校本科生毕业论文质量,以食用菌多糖的结构修饰及抗氧化活性为例,从毕业论文选题、开题、实验准备和实施、论文撰写等方面介绍了地方应用型高校常熟理工学院食品科学与工程专业毕业论文工作的探索与实践,学生通过掌握的专业基础理论和实验技能,顺利完成毕业论文并通过毕业论文答辩,确定了以杏鲍菇多糖和松树蕈多糖为代表的食用菌多糖的羧甲基化修饰及乙酰化修饰工艺,并验证了修饰前后多糖的抗氧化活性,有效提升了学生的分析解决问题的实践能力,达到了食品科学与工程专业本科毕业论文实践教学的目的。To improve the quality of undergraduate thesis in undergraduate colleges,the structural modification and antioxidant activity of edible fungi polysaccharides were taken as an example.Exploration and practice of undergraduate thesis experiments of food science and engineering specialty in changshu institute of technology were introduced based on the topic selection and opening of undergraduate thesis,experiment preparation and implementation and thesis writing.Students completed the thesis and passed the thesis defense successfully by the basic theory and professional experimental skills.Carboxymethylation modification process of polysaccharides from Pleurotus eryngii and acetylation modification process of polysaccharides from Tricholoma matsutake were determined.The antioxidant activity of polysaccharides before and after modification was verified.The practical ability of students to analyze and solve problems was improved effectively.The purpose of practical teaching of the undergraduate thesis of food science and engineering specialty was achieved.

关 键 词：食品科学与工程专业 本科毕业论文 食用菌多糖 结构修饰 抗氧化活性 探索与实践 

分 类 号：G642[文化科学—高等教育学]