血粉蛋白质热变性温度变化规律的研究  

Regulation of Thermal Denatured Temperature Changes of Blood Meal Protein

作　　者：陈立[1] 马稚昱[1] 许仲祥 

机构地区：[1]东北农业大学工程学院 [2]中国包装和食品机械总公司

出　　处：《农业机械学报》2004年第3期102-104,108,共4页Transactions of the Chinese Society for Agricultural Machinery

基　　金：黑龙江省教育厅科研项目 (项目编号 :10 8110 11)

摘　　要：应用 DSC技术 ,测定不同 DSC仪升温速率、血粉含水率和血粉加热处理温度下的血粉蛋白质变性温度 ,分析在不同的条件下血粉蛋白质的变性温度特性。试验表明 ,血粉蛋白质变性温度与血粉的含水率相关 ,当样品含水率适宜时 ,在较低的加热温度下血粉蛋白质就可以发生变性。试验得到样品含水率为 16 %时 ,血粉蛋白质变性温度最低为 76 .9℃。The experiments showed that the method of temperature measurment by different scanning was an analytical technology of protein thermal denaturalization with a feature of easy operation. The temperature of blood meal protein denaturalization will increase along with the increase of temperature lifting rate of the apparatus,so the investigator should have a proper selection of the temperature lifting rate. The moisture content has a big influence on the denaturalized temperature of blood meal protein. The denatured temperature of blood meal will be the lowest of 76 9℃ when the moisture content of blood meal reaches 16%.

关 键 词：血粉 蛋白质热变性 温度 变化规律 差示扫描量热法 

分 类 号：Q51[生物学—生物化学]