鱿鱼肝脏蛋白水解液的制备及ACE抑制肽的分离纯化【毕业论文】

《鱿鱼肝脏蛋白水解液的制备及ACE抑制肽的分离纯化【毕业论文】》由会员上传分享，免费在线阅读，更多相关内容在学术论文-天天文库。

1、本科毕业论文（20届）鱿鱼肝脏蛋白水解液的制备及ACE抑制肽的分离纯化专业：食品科学与工程Ⅰ目录摘要·································································································1ABSTRACT······················································································21前言··················

2、············································································31.1概述·························································································31.2ACE及ACE抑制肽的结构特点和作用机理·······································31.3研究的目的及意义··················

3、····················································32材料和仪器····················································································42.1实验材料··················································································42.2主要仪器及设备····················

4、·····················································43实验方法·······················································································53.1鱿鱼肝脏蛋白的制备··································································53.2鱿鱼肝脏蛋白酶解液的制备·······················

5、··································53.3ACE抑制肽的分离纯化及其活性分析··············································64鱿鱼肝脏蛋白水解液及ACE抑制肽的分析············································64.1鱿鱼肝脏蛋白水解液理化分析······················································64.2ACE抑制活性的测定·············

6、······················································75实验结果与讨论··············································································75.1鱿鱼肝脏脱脂蛋白的制备及分析··················································75.2蛋白酶制剂的筛选结果及分析······································

7、···············85.3单因素实验及分析····································································85.4鱿鱼肝脏蛋白水解度影响因素的正交实验及结果分析·······················105.5ACE抑制肽的初步分离·······························································106结论···································

8、·························································11参考文献·························································································