黃酒中蛋白質的沉淀機理與處理方法的研究.pdf

1、浙江大學碩士學位論文黃酒中蛋白質的沉淀機理與處理方法的研究姓名：白少勇申請學位級別：碩士專業(yè)：化學指導教師：林峰20050301浙江大學碩士學位論文AbstractInthispaperthecomponentsofyellowwinearedeterminedThecontentanddistributingofmolecularweightofproteininyellowwinearedetectedbyusingproteins

2、eparatedetectorByanalyzingtherelationofthekind，charactercontent，molecularweightofproteinandthesediment，andstudyingthereactionbetweenproteinandthecoexistencesubstances(polyphenol，polysaccharide，dissolvedoxygen，H，Fe”etc)，t

3、hemechanismandtheinfluencefactorsofproteinsedimentinyellowwineareinvestigatedatthedegreeofmolecularlevelProteinsedimentinyellowwineismadeupofcoldturbidityheatsediment，ironturbidityandoxygenationturbidityWemakeaconclusion

4、belowthroughtheresearchandanalyzingthedatafromourexperiment(1)ColdturbidityismainlythepolymerofproteinandtanninTheprimaryfactorofcoldturbidityisproteincharge，notthemolecularweightProteinofthemolecularweightlessthan10000a

5、ctmostlyironionprobablyactspartlybutpolysaccharidedoesnottakepartintheprocessAndtheturbiditydisappearswhenpH6orpH1(2)Heatsedimentisproducedbytheproteindenaturalization，becauseafterheating，thecontentofproteinreducesslight

6、lybutthatoftanninincreasesby522％TheprocessisnotreversibleAndonlyproteinwimlargermolecularweightparticipatesin(3)Inthesimulationexperiment，whenferricionreacts、vimprotein(albuminbovine)directlynosedimentgainsButabluesedime

7、ntproducesinthemixtureofferricionandtanninSaccharoseandalcoholdonottakepartintheprocessSoironsedimentisproducedbythereactionofferricionandproteinviatanninorothercoexistences(4)Oxygenreactswi血protein，polysaccharideandtann

8、in，thenoxygenationturbiditygainsThemechanismiscomplex，andthereactiontimeisalittlelongSeveralgeneralclarifyreagentsareusedinyellowwineAndsomespecialreagentsandrelevantmethodsaredevelopedThenyellowwinecanbekeptwithnosedime