超声波技术对草鱼肌原纤维蛋白营养和结构性质的影响

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1、目录3.5结果与讨论...................................................................................................393.5.1粒度分析.............................................................................................393.5.2热聚集分析.......................................

2、..................................................403.5.3巯基含量分析.....................................................................................413.5.4內源荧光分析.....................................................................................423.5.5表面疏水性分析....

3、.............................................................................433.5.6紫外光谱分析.....................................................................................443.5.7圆二色谱分析............................................................................

4、.........453.6本章小结.......................................................................................................46第4章超声波对肌原纤维蛋白凝胶特性的影响...................................................474.1前言...............................................................

5、.................................................474.2实验材料.......................................................................................................474.3实验仪器与设备...........................................................................................

6、484.4实验方法.......................................................................................................484.4.1肌原纤维蛋白的提取.........................................................................484.4.2超声处理肌原纤维蛋白..............................................

7、.......................484.4.3凝胶的制备..........................................................................................484.4.4质构的测定.........................................................................................494.4.5持水性的测定.........................

8、............................................................494.4.6持油性的测定...............................................................................