The Effect Of Microwave Heating On The Soluble Proteins Of Pork And The Preliminary Detection On Soluble Proteins Using Screen Printed Electrode

Protein is one of the essential nutrients for the human body, and pork is one of the important sources of protein. To enjoy the delicacy of pork, Chinese people have various cooking methods. As the living condition is getting better and living pace is getting faster, microwave heating comes into people’s lives. Convenient and fast, it becomes more and more popular. Compared with the traditional heating method, it highlights the effect of microwave heating on protein in the field of animal nutrition and poultry food. This paper focuses on the soluble protein change in both water bath heating and microwave heating and investigates the effect of time and temperature in microwave heating. Finally, according to the conclusion we get, we develop a biosensor to detect the temperature sensitive soluble proteins in microwave heating. The contents are as following:1. We separate the soluble protein form pork after heating in water bath. The result shows that sarcoplasmic protein will decompose and disappears above 70℃,the species and the content of myofibrillar protein after 80 ℃ will as same as their beginning. It shows that thermal stability of myofibril protein better than sarcoplasm.2. When heat pork through Microwave, the microwave power and heating time will have a great influence on muscle plasma protein in the meat and the myofibril protein content. For sarcoplasmic protein, we find that the level of two enzymes of creatine kinase and Glyceraldehyde-3-phosphate dehydrogenase in the temperature will decrease with the increase of microwave power before 80 ℃. For actin, TN-T, and tropomyosin of myofibrillar protein, the level of the three proteins will increase with the increase of microwave power before 80℃ in temperature.3. After 60℃ water bath heating pork again microwave heating, still using BSA semi quantitative method to carry on the quantitative analysis to the soluble protein. According to the experimental results of cooked food again microwave heating, the low rate of microwave heating time is short, so pork sarcoplasmic and myofibrillar protein can better preserved.4. To construct the biological sensor which can be used to detect the temperature sensitive soluble protein, we try the electrochemical deposition of gold nanoparticles and the incubation of the temperature sensitive material. Select hemoglobin (Hb) as the research object which similar to myoglobin (Mb) in sarcoplasmic protein structure and function of carrying oxygen carrying protein. After a series of optimization experiments, we find that compared with the blank printed electrode, the modified nano gold printing electrode enlarge the current by 30 times. In addition, there are obvious oxidation reduction peaks, which indicate the modified gold nanoparticles printing electrode can improve biology sensitivity. The reason is that the modification of gold nanoparticles and temperature sensitive materials amplifies Hb solution of oxidation reduction reaction. And because of the temperature sensitive materials, the current is increased with temperature after it reaches 30℃. And it reaches the maximum, at the sensitive temperature of 50-60℃. In conclusion, he temperature sensitive material modified nano gold printing electrode is indeed a kind of biological and temperature sensitive sensor which has a sensitive temperature range form 30-60℃.